This deliciously rich and secretly healthy chocolate cake recipe has one ingredient you will absolutely never guess!
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
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
How to make a healthy chocolate cake
Start by preheating your oven to 350 degrees Fahrenheit.
Grease an 8-inch baking pan, and set aside while you combine all dry ingredients in a large mixing bowl.
Blend liquid ingredients and the cauliflower in a food processor until completely smooth.
Pour the liquid mixture into the mixing bowl with the dry ingredients, and stir until just combined, then pour into the prepared pan and bake 30 minutes on the oven’s center rack.
Let cool. After a day, the healthy cake is best stored in the refrigerator for freshness.
Trending now: Vegan Cheesecake (cashew-free recipe)
Above – watch the video of me baking 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
- 1 cup spelt, white, or bob's gf 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 with no 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.)View Nutrition Facts
Have you made this recipe?
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More Healthy Dessert Recipes:
Or these Vegan Brownies