This cauliflower chocolate cake might be the most “out there” recipe I’ve ever posted.
Originally, I was hoping to save the recipe for The Chocolate-Covered Katie Cookbook.
But I can’t keep it to myself. This chocolate cake is too good to not share!
And no, the secret ingredient is not beans.
My boyfriend has proclaimed this to be “the best chocolate cake I’ve ever put in my mouth.” And that’s saying something, because he is not into healthy eating.
Of course, when he said this, he didn’t yet know what was in it.
Above, topped with my Healthy Chocolate Frosting.
If I tell you the secret ingredient that makes this cake so soft and delicious, will you promise to still give the recipe a chance? It’s pretty fun to test the cake out on people who don’t know what’s in it beforehand. Watch their shocked reactions when you reveal the hidden ingredient: cauliflower!
Crazy Ingredient Chocolate Cake
(can be oil-free)
- 3/4 cup spelt flour or white flour or Arrowhead Mills gf (120g)
- 1/2 tsp baking soda
- 1/2 tsp salt
- 1 tsp baking powder
- 1/4 cup unsweetened cocoa powder (20g)
- 2 tsp ener-g powder, or 2 tbsp ground flax. You can omit; the cake just won’t rise as much.
- 1/3 cup sugar of choice or xylitol (64g)
- 1/8 tsp uncut stevia OR 1/4 cup additional sugar
- 1/2 to 1 cup mini chocolate chips (60-120g) (Do not omit. The recipe just won’t be the same if you do.)
- 1 tbsp pure vanilla extract
- 2 loosely-packed cups frozen cauliflower, thawed completely but not cooked (250g) (Or omit and sub 1 cup canned pumpkin if cauliflower is too weird for you. I might even like the pumpkin version better!)
- 1/2 cup milk of choice. For pumpkin version, use just 1/3 cup milk (or 1/2 cup if omitting oil).
- 3 tbsp oil (or omit and increase milk to scant 2/3 cup, for a lower-fat option)
Cauliflower Chocolate Cake Recipe: Preheat oven to 350F, and grease an 8×8 square baking dish. Combine all dry ingredients in a bowl, and mix very well. Combine all liquid ingredients and the cauliflower in a food processor and blend until super-smooth, so there are NO lumps whatsoever. (See nutrition link below, for an option if you don’t have a food processor.) Pour wet into dry, and mix until just combined, then pour into prepared pan and bake 30 minutes. (Or you can try my super-gooey way: bake only 14 minutes and then leave uncovered in the fridge overnight, and it’ll firm up and turn out like fudge! Not everyone likes this undercooked texture; I wouldn’t serve my gooey version of the cauliflower dessert to anyone but me!) Let cool completely. After a day, this cauliflower cake is best stored in the fridge. (Edit: I frosted with my Reeses Chocolate Frosting, linked above.)