This cauliflower chocolate cake might be the most “out there” recipe I’ve ever posted.
Above, topped with my Healthy Chocolate Frosting.
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.
And no, the secret ingredient is not beans.
Not this time.
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!
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!
Crazy Ingredient Chocolate Cake
(can be oil-free)
- 3/4 cup spelt, white, or bob’s gf flour (120g)
- 1/2 tsp baking soda
- 1/2 tsp salt
- 1 tsp baking powder
- 1/4 cup unsweetened cocoa powder
- 2 tbsp ground flax – You can omit; it 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 – not optional; omit at own risk
- 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)
- 1/2 cup milk of choice (For pumpkin version, use just 1/3 cup)
- 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.)
Link Of The Day: