Based on 9 big squares:
- Calories: 120
- Fat: 2.5g
- Carbs: 25g
- Fiber: 4g
- Protein: 3.5g
- ww points (new system): 3 points
Nutritional info was calculated using spelt flour and Almond Breeze almond milk (the 2/3-cup option). (Note: using the oil version of this cake will only add around 35 calories per slice.) Info is calculated using gram measurements, and numbers may vary slightly, depending on what milk and flour you choose to use. Please also note that if you use a flour not listed in the post, I can’t guarantee good results. But feel free to experiment.
If you don’t have a food processor, try subbing 250 g baby-food pureed plums or canned pumpkin (about 1 cup) for all of the cauliflower. And scale the milk back down to 1/3 cup plus 3 tbsp oil, or 1/2 cup milk and no oil. Mix all the liquid ingredients in a bowl instead of the food processor. Obviously you’ll lose the crazy secret ingredient… but your cake will still taste just as good!
There are a few companies that make sugar-free chocolate bars or chips, including YC Chocolate, whose dark chocolate is vegan. They even offer stevia-sweetened bars. (I sometimes find their bars at Whole Foods, or you can order online.) I’ve heard that Gnosis also makes stevia-sweetened chocolates, but I’ve never been lucky enough to try their chocolate.
If anyone wants to try using my Sugar-Free Chocolate, broken up, in place of the chocolate chips, please report back. I’ve always been curious how it’d work, but I haven’t tried it yet.