AF-Cauliflower Chocolate Cake

1  cup		cake flour
1/2  teaspoon		baking soda
1/2  teaspoon		salt
1  teaspoon		baking powder
1/4  cup		unsweetened cocoa powder
2/3  cup		stevia
3/4  cup		mini chocolate chips – not optional; omit at own risk
1  tablespoon		pure vanilla extract
2  cups		loosely packed frozen cauliflower
1/3  cup		cup milk of choice
4  tablespoons		PB2
2  tablespoons		Water
6  teaspoons		sugar free maple syrup
2  tablespoons		cocoa powder
4  teaspoons		milk of choice, or more for thinner frosting
3/4  teaspoon		pure vanilla extract

Tip: Click on the ingredient links to learn the nutritional information for all the AF-Cauliflower Chocolate Cake ingredients. The serving size for any ingredient in AF-Cauliflower Chocolate Cake may be adjusted using the nutrition facts serving size calculator. Use it to help cut calories, carbs and more from your recipes.

The cauliflower should be thawed completely but not cooked (Or omit and sub 1 cup canned pumpkin if cauliflower is too weird for you).

Grease an 8x8 square baking dish. Combine all dry ingredients in a bowl, and mix very well. Combine Chocolate Chips, vanilla, and the cauliflower in a food processor and blend until super-smooth. Pour wet into dry, and mix until just combined, then pour into prepared pan and bake 25 minutes in Air Fryer at 325F. Let cool completely. After a day, this cauliflower cake is best stored in the fridge.

Frosting
Blend remaining ingredients (including chips, if using) in a small food processor or Magic Bullet. If you have a bigger processor, it might be best to double the recipe so everything blends more smoothly. Best to store uneaten frosting covered in the fridge.