“The secret ingredient is what?”
After one day of Thanksgiving leftovers, my husband is usually ready for something different. So, over the past few days we’ve had a turkey shepherds’ pie (using leftover turkey, some of the roasted carrots and cauliflower, and the mashed potato timbale), turkey-vegetable soup (using leftover turkey, the rest of the roasted carrots and cauliflower, and the leek gravy), stuffing muffins (using leftover stuffing and some of the leftover turkey sausage stuffed mushrooms), cranberry waffles (using leftover whole berry cranberry sauce), cranberry muffins (using leftover cranberry-orange relish), and quiche (using the rest of the leftover turkey sausage stuffed mushrooms).
Yesterday as I was rummaging through the fridge to see what we still had leftover, I found the roasted brussel sprouts which I hadn’t used in any of the above meals. While searching online to see if there might be anything interesting I could use them for, I found a recipe for brussel sprout cake. I was intrigued but a closer look at the multitude of recipes — which I discovered to actually be the same two recipes just remade by many, many people — revealed a lot which I didn’t like about the cake.
One was simply that the cake seemed to be a variation of a fruit cake recipe, only with vegetables added, so the bake time was lengthy and the cake, more dense than I’d like. Two, the recipes called for two cups of sugar and two cups of oil. Third, all the extras which make the cake more like a fruit cake — the raisins, walnuts or pecans, shredded coconut, etc… — were not ingredients my children would like in a cake. Four, the recipes, were of course, not allergy friendly for wheat, dairy and nuts.
So, I decided I’d create my own brussel sprout cake which used gluten free flour in place of the wheat, agave instead of sugar and in half the amount, applesauce for some of the oil, and a small amount of mini chocolate chips in place of the original “extras”. When the cake was done, we topped it with a dark chocolate frosting, and the result was an extremely tasty cake which now contained the health benefits of brussel sprouts which includes being high in protein and vitamins C and K.
Brussel Sprout Chocolate Chip Cake
2 cups roasted brussel sprouts
1/2 cup safflower oil
1/2 cup unsweetened applesauce
1 cup agave
1 tbsp vanilla
4 eggs (if you are watching cholesterol, use 1 cup liquid egg whites instead)
2 cups gluten free flour blend (I used Pillsbury brand for this cake)
1 cup gluten free oat flour
2 tsp baking powder
1 1/2 tsp baking soda
1 tsp salt (you can reduce this if you are watching sodium intake)
2 tsp ground cinnamon
1 tsp ground nutmeg
1/2 tsp ground ginger
1/2 tsp ground cloves
1 cup Enjoy Life allergen free mini chocolate chips
2 tbsp apple cider vinegar
- Preheat the oven to 350 degrees and line an 11 x 15 pan with parchment paper.
- Coarsely chop up the brussel sprouts in a food processor for a few seconds or with a knife on a cutting board.
- In a large bowl, combine the brussel sprouts with the oil, applesauce, agave and vanilla.
- Beat the eggs and add them to the brussel sprout bowl. Set aside.
- Combine the gluten free flour with the oat flour, baking powder, baking soda, salt, cinnamon, nutmeg, ginger and cloves.
- Stir in the mini chocolate chips.
- Add the dry ingredients to the wet ingredients, along with the cider vinegar, and mix just until the dry ingredients are moistened.
- Pour into the prepared pan and bake for 30 to 35 minutes until the cake has puffed, is golden, and a toothpick inserted in the center comes out clean.
- Cool on a wire rack.
- Frost with favorite frosting recipe. (We made dark chocolate but I think a cream cheese frosting or vanilla or cinnamon frosting would be equally tasty.)