Chocolate Broccoli Cake with Chocolate Sauce

4.20 from 25 votes

Chocolate Broccoli Cake with Chocolate Sauce

This moist, fudgy, rich chocolate cake is one of my favorites! It's a great way to use up leftover broccoli and no one will ever guess it's loaded with it! Make it for your next potluck or gathering and chuckle as you watch kids and adults devour it! (Recipe posted by permission from David A. Gabbe.)

Course: Dessert

Cuisine: Gluten-Free, Kids, Soy-Free

Keyword: broccoli, chocolate

Servings: servings

Calories: 520.9kcal

Author: David A. Gabbe

Ingredients

4 cups raw broccoli cut in bite-sized pieces

Dry Ingredients

2 cups oat flour (see notes below on how to make your own)
½ cup non-dairy vegan chocolate chips
½ cup cocoa powder
½ cup sugar or evaporated cane juice
¼ cup flax seed meal
2 tsp baking powder aluminum-free
2 tsp cinnamon
½ tsp salt

Wet Ingredients

2 cups non-dairy milk
2 tbsp peanut butter or other nut butter
2 tsp vanilla extract

Chocolate Sauce

1 cup cocoa powder
1 cup sugar or evaporated cane juice
½ tsp salt
½ tsp cinnamon

1 cup non-dairy milk

2 tbsp peanut butter or other nut butter
2 tbsp coconut butter, coconut oil (melted), or non-dairy margarine (I use vegan chocolate chips instead)
2 tsp vanilla extract

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Instructions

For Cake

Preheat oven to 350°F
Place broccoli in steamer basket and steam 3 minutes.
In bowl, combine dry ingredients.
In blender, blend broccoli, milk, peanut butter, and vanilla, until smooth.
Pour blender mix into bowl of dry ingredients, mixing well.
Transfer batter into an 8x8 (or similar sized) glass baking dish lined with parchment paper.
Bake 40 minutes. Let cool. Spread with Chocolate Sauce.

For Chocolate Sauce

In saucepan, combine first four dry ingredients.
Add milk and mix thoroughly.
Stir in remaining ingredients and whisk over medium heat, adding more milk as necessary for smooth consistency.
Makes 2 cups.

Notes

To make your own oat flour, simply blend rolled oats in a blender until they turn into flour. You'll have much fresher, less expensive, and plastic-packaging-free oat flour this way.

Refrigerate leftover cake and use within 5 days or freeze.

For Mocha Broccoli Cake, add 1-2 tbsp instant coffee (granules or powder) to blender ingredients.

Refrigerate any leftover chocolate sauce and use within 7 days.

Recipe from David's Vegan Home Cooking. Posted by permission from David A. Gabbe.

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