This deliciously rich, fudgy, and secretly healthy chocolate cake recipe includes one ingredient you will absolutely never guess!
The best healthy chocolate cake
Multiple friends and family members have proclaimed this to be the best chocolate cake recipe they’ve ever tasted.
And that is saying something, because none of them are on a vegan, gluten free, weight loss, or low calorie diet. They simply appreciate good food.
It’s so much fun to test the cake out on people who do not know the secret beforehand. Look for their shocked reactions when you reveal the hidden ingredient.
Serve the moist healthy cake at your next party or event, and guests of all ages will be begging you for the recipe!
Also make this Vegan Carrot Cake
Chocolate cake health benefits
While no cake will ever be the healthiest food you can choose, this one does have a surprising amount of nutrition.
Each fudgy slice packs in over five grams of protein and more than 15% of the RDA for fiber. and it can be both cholesterol free and oil free.
The cake is low fat, low in saturated fat, and just 100 calories a slice!
It is high in iron thanks to the cocoa powder and can be sugar free, egg free, dairy free, gluten free, vegan, cholesterol free, and oil free.
Superfood cauliflower is a good source of heart healthy vitamins, antioxidants, and minerals. The low sodium and low carb cruciferous vegetable contains vitamin C, vitamin K, pantothenic acid, manganese, fiber, and folate.
Try topping the cake with Homemade Nutella
Ingredients for the healthy dessert
The easy chocolate cake calls for just ten ingredients. You may already own most of them in your kitchen pantry.
These ingredients include flour, cocoa powder, baking powder, baking soda, pure vanilla extract, salt, sugar, optional stevia and eggs or flax seeds, mini chocolate chips, optional oil or milk of choice, and frozen cauliflower.
My favorite flour choice is whole grain spelt flour, because it adds fiber and gives the cake a light, fluffy texture. All purpose white flour and some brands of gluten free flour blends work as well.
While you can technically use oat flour, pastry flour, or whole wheat flour, these options yield a denser result. We recommend against coconut flour and almond flour.
For a keto and flourless version, try this Chocolate Almond Flour Cake.
Go with a high quality cocoa powder for the richest chocolate flavor. You may also substitute raw cacao powder. If you try Dutch cocoa, let us know how it goes.
The chocolate chips are not optional, because they impart a deep chocolatey taste into each bite of cake. Use dairy free chocolate chips for a vegan cake.
Feel free to choose regular sugar or a granulated unrefined sugar like coconut sugar. In our opinion, uncut stevia powder is the healthiest alternative sweetener because its only ingredient is stevia leaf, with no erythritol or other sugar alcohols or artificial sweeteners added. If you wish to omit the stevia, simply replace it with additional sugar or no sugar xylitol.
Raw or fresh steamed cauliflower have a strong taste and should therefore be avoided in this recipe. We have not yet tried cauliflower rice.
For the best results, use frozen cauliflower and allow it to thaw in the refrigerator overnight or on the counter instead of in the microwave. Or try one of the substitutions for cauliflower listed in the next paragraph.
Leftover cauliflower? Make Cauliflower Pizza Crust
Healthy chocolate cake recipe video
Above – watch the step by step recipe video
Substitutions and flavors
If cauliflower is too unusual for you, substitute three fourths cup of canned pumpkin puree, roasted sweet potato, mashed banana, or Greek yogurt.
Turn it into a mocha cake by using brewed coffee instead of the milk or stirring a teaspoon of instant coffee granules in with the dry ingredients.
Add the zest of two oranges to the food processor for a chocolate orange cake.
Create a fancy chocolate peanut butter cake by swapping the three tablespoons of oil for a fourth cup of softened peanut butter or almond butter.
For black forest cake, top the recipe with Coconut Whipped Cream and fresh cherries or cherry jam. Garnish the sides with shaved dark chocolate.
Add half a teaspoon of pure peppermint extract for a mint chocolate chip cake.
Or top the finished dessert with date caramel frosting, shredded coconut, and chopped pecans to get a German chocolate cake.
For a healthy ice cream cake, top with Avocado Ice Cream or Banana Ice Cream.
Finally, you can make a yummy healthy birthday cake by decorating with a variety of fresh sliced fruit or natural rainbow sprinkles. Remember the birthday candles!
How to make a healthy chocolate cake
Thaw the cauliflower in the refrigerator or in a bowl on the counter.
When ready to bake the cake, start by preheating the oven to 350 degrees Fahrenheit and gathering all of your ingredients.
Grease a round or square eight inch baking pan, or line the bottom of the pan with parchment paper. Set this pan aside.
Combine the flour, cocoa, baking powder, baking soda, salt, chocolate chips, and sweetener in a large mixing bowl. Stir until evenly incorporated.
Blend all liquid ingredients with the cauliflower in a high quality food processor until the mixture is completely smooth.
Pour the liquid mixture into the mixing bowl with the dry ingredients, and stir until just combined. Do not overmix, which could result in a tough or gummy cake.
Spread the chocolate cake batter into the prepared baking pan, then place the pan on the center rack of the preheated oven.
Bake for thirty minutes. A toothpick inserted into the center of the cake should come out mostly clean.
Let the pan cool completely before frosting. If you can wait, I recommend very loosely covering the cooled cake with a towel and refrigerating overnight. The taste and texture are ten times better the next day.
After a day, store leftovers in a covered container in the refrigerator for freshness. Or slice and freeze in an airtight container for up to three months.
Readers also like Chocolate Zucchini Cake
Chocolate frosting ideas and tips
For the healthiest option, top your cake with fresh strawberries, blackberries, raspberries, or sliced bananas.
Or frost it with a thick layer of decadent Chocolate Cream Cheese Frosting.
Dust the top of the cake with powdered sugar, or add chocolate sprinkles, diced walnuts, or chocolate ganache and fresh or frozen fruits of choice.
We spread on a four ingredient Healthy Chocolate Frosting and plant based mini chocolate chips for the chocolate cake in the photos.
To ensure whatever toppings you add do not melt upon touching a hot cake, make sure to let the recipe cool fully before decorating.
Healthy Chocolate Cake
Ingredients
- 1 cup flour (or try this Keto Cake)
- 1/4 cup unsweetened cocoa powder
- 1 tsp baking powder
- 1/2 tsp baking soda
- 2 tbsp ground flax or 2 eggs
- 1/3 cup sugar or xylitol for a sugar free cake
- 1/4 cup additional sugar OR 1/8 tsp uncut stevia
- 1/2 cup mini chocolate chips or more as desired (do not omit)
- 1 tbsp pure vanilla extract
- 2 cups frozen cauliflower (or 3/4 cup yogurt, mashed banana, or pumpkin)
- 1/2 cup milk of choice (omit if using eggs)
- 3 tbsp oil or additional milk of choice
Instructions
- *Flour options that work well include spelt flour, white flour, or some brands of all purpose gluten free flour. For the best results, be sure to use frozen cauliflower instead of fresh, and do not omit the chocolate chips.To make the healthy chocolate cake recipe, start by thawing the cauliflower in the refrigerator or in a bowl on the counter. Preheat your oven to 350F, and grease an 8 inch 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 smooth, so there are no lumps. (If going with the cauliflower free option, you do not need to use a food processor.) Pour wet into dry, and mix until just combined, then pour into prepared pan and bake 30 minutes. Let cool completely. If you can wait, I recommend very loosely covering with a towel and refrigerating overnight because the taste and texture are better the next day. Frosting options are included above.View Nutrition Facts
Notes
Have you made this recipe?
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Chocolate Chip Peanut Butter Bars
Katie says
Hi Katie! I love this recipe! I am wondering if there’s a way to use dates to sweeten the cake? I have used homemade date paste (dates blended with water and then cook off excess water) successfully as a sub for honey in your pumpkin blondies and black bean brownies. I just use a tiny bit extra baking soda to neutralize the extra acid. Would dates throw off the liquid vs dry ratio? (Any tips on experimenting?) I just like to add as much fiber as I can because I need a HIGH fiber diet. And I like to cut added sugars as much as I can but find it hard to like the bitter taste of stevia.
Kym says
I have frozen riced cauliflower. What would the equivalent measurement be?
Thanks!
Diane Abele says
So rich and yummy. I added a 1/2 tsp of cinnamon which was good. Put chopped walnuts on top before baking. I need those omega 3s
Ceci Niblett says
This is the best fudge like brownies I’ve ever made… and I’m not vegan, just curious!
Rose says
pretty good! I used date sugar and monk fruit and it tasted quite delicious with greek yogurt. Very fluffy but next time I’ll add a little more cacao powder to combat the cauliflower taste. I love the creativity though. will be making again, maybe in muffin form?
Royal says
This cake was so moist and rich! You would never know it’s healthy!
tori says
I can’t wait to try this! I always put cauliflower in my smoothies. It gives them such great body. I’m wondering whether the cauliflower should still be damp before I put it in the blender or whether I should dry it with paper towels. Or am I overthinking this? haha
Shu Xian says
I have made this several times using cauliflower and also pumpkin. Both turns out absolutely delicious. To increase protein, I actually use 50g oat flour, 40g almond flour & 30g protein powder to make up to 1 cup of flour. U can omit e protein powder & just use e flour mix. I topped it with walnuts & chocolate (dark choco melted with 1Tbsp of coconut oil). I reduced e sugar to less than 1/3 cup as I am used to less sweet.
Christina Holloway says
I really never post a review because they are normally fake ( I know now I sound even more fake) but this deserves a comment!
I was soo very skeptical …. but gave it a try and OMG, delicious and rich and creamy… husband could not guess secret ingredient! This will become a family favourite for sure! Amazing! Christine
J.S. says
Can you use fresh instead of frozen cauliflower?
jeri says
Can you double this recipe? 1 cup of flour seems like it will make a very small cake!
CCK Media Team says
You can absolutely double it. We’d recommend either using two pans for a double layer cake or a 9×13, or you’d need to increase the baking time if you wanted to try baking double the recipe in just the one 8-inch pan.
Leah says
Hi.I’m planning on making this with greek yogurt. Can I freeze the cake made this way?
Thank you for your help.
Sash says
HOW is this cake healthy?! It tastes decadent and rich and so delicious, great job with this recipe. My tastebuds are so happy!
Kris says
EXCELLENT! I’m here to report that I used frozen cauliflower rice and it worked out just fine! It needs to be fully thawed and then pressed a bit. Amazing recipe. I paired it with some cashew-based cream cheese frosting made with medjool dates! Definitely going to make this again– and glad the caulirice worked because that’s what I get from Costco, lol
CCK Media Team says
Thank you for reporting back! This is so great to know it works with the riced cauliflower!
Michele says
Oh my word this chocolate cake is SO gooood!
RR says
Wow, this recipe is a game-changer! Using cauliflower as a secret ingredient is such a creative and healthy twist.