Chocolate (Cauliflower) Cake With Peanut Butter Frosting

Inspired by Chocolate Covered Katie [1]

1/4 cup creamy peanut butter
3 tablespoons maple syrup
2 tablespoons unsweetened vanilla almond milk

Preheat oven to 350ºF. Lightly spray an 8-inch square cake pan.
In the food processor, add the almond milk and apple cider vinegar. Leave for five minutes so it can curdle.
In a medium-sized mixing bowl, mix together all the dry ingredients: flour, sugar, cocoa powder, baking soda, baking powder, and salt. Set aside.
Add the cauliflower, canola oil, and vanilla to the food processor with the almond milk and vinegar mixture. Puree a couple minutes until smooth.
Add the cauliflower puree to the mixing bowl with the dry ingredients and mix until a thick batter forms.
Fold in three tablespoons of chocolate chips (leave one tablespoon for the topping).
Bake for 30 minutes.
While the cake is baking, make the frosting by mixing together the peanut butter, maple syrup, and almond milk.
Once the cake has completely cooled, pop it out of the pan and onto a plate.
Spread on the peanut butter frosting, sprinkle on the chocolate chips, and enjoy! Store uneaten cake in a covered container.

Source: Calorie Count [2]