This secretly healthy chocolate cake has one ingredient you will absolutely never guess!
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 healthy 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.
Look for their shocked reactions when you reveal the hidden ingredient: cauliflower!
Also Try This Keto Cake Recipe – NO Flour Required
Above – Watch Me Make The Healthy Chocolate Cake!
Originally, I was hoping to save the recipe for my new vegan cookbook.
But I can’t keep it to myself.
This chocolate cake is too good to not share!
Healthy Chocolate Cake
Leftover Cauliflower? Make Cauliflower Pizza Crust!
Healthy Chocolate Cake
- 1 cup spelt, white, or bob's gf ap flour
- 1/2 tsp each: baking soda and salt
- 1 tsp baking powder
- 1/4 cup unsweetened cocoa powder
- 2 tbsp ground flax - Here's a vegan chocolate cake without flax
- 1/3 cup sugar, or xylitol for sugar free
- 1/4 cup additional sugar, OR 1/8 tsp uncut stevia
- 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 crazy 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
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. (I frosted the cake with my Healthy Chocolate Frosting, recipe linked at the beginning of this post.)
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