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.)
2tbspcoconut butter, coconut oil (melted), or non-dairy margarine (I use vegan chocolate chips instead)
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.
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 BroccoliCake, 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.