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Healthy Chocolate Cake

4.96 from 81 votes

This deliciously rich, fudgy, and secretly healthy chocolate cake recipe includes one ingredient you will absolutely never guess!

Healthy Chocolate Cake With A Secret Ingredient Cauliflower

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

Vegan Healthy Chocolate 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

Whole Chocolate Cake With Chocolate Chips

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

Secretly Healthy Chocolate Cake Recipe (Vegan, Made With Cauliflower)

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.

Vegan Healthy Chocolate Cake Dessert
Pin it now to save for laterPin Recipe

Healthy Chocolate Cake

With a delicious fudgy texture, this healthy chocolate cake recipe includes both vegan and sugar free options and tastes like a classic bakery dessert!
Cook Time 30 minutes
Total Time 30 minutes
Yield 9 slices
5 from 81 votes


  • 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


  • *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


For a single serving version, try this Chocolate Mug Cake.

Have you made this recipe?

Tag @chocolatecoveredkatie on Instagram

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Chocolate chip peanut butter bars

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Published on June 5, 2024

Meet Katie

Chocolate Covered Katie is one of the top 25 food websites in America, and Katie has been 
featured on The 
Today Show, CNN, 
Fox, The 
Huffington Post, and 
ABC's 5 O’Clock News. Her favorite food is chocolate, and she believes in eating dessert every single day.

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  1. Paige says

    Katie, the fact that you can journey from “Hmmm, I wonder what I should bake with for my chocolate cake recipe. Aha!, cauliflower,” to “the best chocolate cake I’ve ever put in my mouth,” is testament to your genius. That cookbook cannot come soon enough.

  2. Emma says

    You have a boyfriend! And he eats caiflower cake! Must be love.
    I’ll make this today for my toddler.
    Ack! An end to single lady cupcakes?????!

  3. Mary says

    Wow! This cake looks amazing! I will definetly be trying it soon. I was wondering, can I use regular size chocolate chips, or does it have to be the mini chips? And I just tried your chocolate chip cookies yesterday — amazing!!!

    • Chocolate-Covered Katie says

      You can. I just like the mini ones because they spread out better and so you get chocolate chip in every bite. Just use closer to the higher end of the amount listed in the recipe if using regular chips, and it should be fine!

  4. Samantha says

    Of course I will be brave enough! 🙂 I may have to wait until later in the week but this is a great one to look forward to. And with that frosting on top it will be incredible.

      • Janae says

        Yay, what a lucky guy. Is he vegan? I’m sure if you give him enough of this vegan goodness, he’ll be converted in no time (my husband’s not vegan but he loves my food, so that’s good enough 🙂 ).

          • Kathleen says

            That`s so sweet that you can see past his eating style! Many of my friends were really into a guy, only to break up with him over a burger or something.

            Keep trying, eventually he will accept the wonder of someone making treats for him, and who cares what it`s made of if it tastes good and effort free?

          • Laura Lou says

            My husband was converted to the vegan lifestyle thanks to all these amazing recipes thanks to Katie! He especially loves the cauliflower alfredo.

      • Caryn says

        I can never find frozen cauliflower in the store. I look for it a lot since I like it and it’s more convenient than fresh but I never see it. I know you’re in Texas but in what store do you find yours?

          • Andrea says

            I used fresh cauliflower, and I steamed it for about 30 minutes so it was very soft. It worked GREAT! Although, the cake didn’t rise as much, so it was somewhere between chocolate cake and a brownie- but still delicious! Maybe it was my use of flax egg, not real egg replacement. I’m going to try it again with egg replacement, and hopefully it will look as beautiful as yours did in the picture then!

            One thing to note- steamed cauliflower has much more of a “shape” than thawed, I think, so 2 cups of it would be less than 2 cups thawed (b/c thawed veggies are usually cut up small and sort of more soft and mushy) so I just cut them up very small before measuring to make an even 2 cups.

  5. Stella says

    Hey Katie, I wonder if you could start showing a photo of the batter in future baked goods posts ? I think that would be really helpful for people who are new to vegan baking AND people, like me, who like to experiment with flours and stuff – if one could see what the batter is supposed to look like, it’d be way more easier to adjust baking time and flour measurements plus one would know if something is off about the batter before you put it in the oven! Your recipes are all very simple and easy, so a step-by-step guide isn’t necessary imo. Am I the only one who thinks this is a good idea?! I hope you consider it at least 🙂

    • Chocolate-Covered Katie says

      I actually asked, back when I posted the Reeses eggs (in the post right after that). I thought people would want to see, but the majority of people were actually against it. I can try and remember to post some “in process” photos more often on the nutritional info link page if that’d be helpful, though. The other problem is that my kitchen is like a dark cave… terrible natural light for photos! 😉

      • Kathleen says

        I have to say, I don`t really need batter pictures. I follow your recipes more than any others I see, but I always tweak things and play with different gf flours, so the end result is always good but rarely spot on. I`m ok with that, but I`m just saying I personally don`t need them

      • mel says

        To please both types of readers maybe you could link to a photo of the batter, so those who don’t want to see it can skip it, and those who do can take a peek? I don’t mind either way, but that might be a good compromise… though more work for you! 😉

      • Kriss says

        Dear Choc covered Katie!
        Wow wow wow….had to find a recipe with a secret ingredient for a Mothers Union meeting!! Found your cauliflower choc cake…. Just done a dummy run to see how it turned out! Good job I have to make another as CANNOT stop eating this first one!! Not easy to find flax in a small town in UK and couldn’t wait for Internet delivery, it came out well cooked and brownie texture – even more yum!!! PS I don’t feel guilty at all about my naughty mouthfuls – five small bites are my 5 a day healthy eating!! Sooooooo happy to have found your site – hope your still baking! Best wishes, Kriss from UK

  6. Doroteia says

    I don’t want to lose the craziness of the cake. but I don’t have a food processor so I’m gonna have to :(. I was wondering… can I use mashed banana instead of canned pumpkin (cauliflower sub). It would soften the cake.. and I saw the comment that said the cauliflower did that,so.. do you think it would work? ( I love bananas so a little banana taste would do no bad)
    Love your recipe.. and I love how crazy you go with experiments.

  7. Anonymous says

    Do you make it with ALL the sweetener listed for yourself, or is it okay to scale it back? I like my chocolate cake really rich and moist (hahha) but not too sweet. I don’t have a huge sweet tooth….

      • Anonymous says

        Awesome, thanks! I just wasn’t sure if losing some of the “bulk’ that comes from the sugar would be a problem. I’m DEFINITELY trying this recipe out. Looks so yummy!!

  8. Michelle says

    this is awesome… just made nacho cheese yesterday with Cauliflower…so I think this would be a great addition to the cauliflower recipes..

    and a boyfriend… wahoo…. hope he is great as you deserve it!

  9. Michele M says

    I bet the purple cauliflower would be great for this!! I sometimes get them on clearance and cook and freeze it. Purple wouldn’t be noticed in the chocolate! I will have to try this.

    • kelly says

      that’s what I was wondering- and yes, I am willing to try it. Every one of your other recipes has been amazing! Hubby still isn’t quite on board, (lol, just cause he knows the ingredients) but the kids (all 4 of them!! LOVE the desserts) So 5 out 6 here, not bad at all.

        • Nichole says

          We aren’t vegan, so I don’t have the substitutions laying around. I used butternut squash instad of pumpkin (I had fresh from the farmers market and its a bit lighter in flavor than pumpkin), and used 1 egg (fresh from a friends hens, probably a “large”). Next time I am going to sub out the sugar for agave – but we use wheat flour (even for baking), so I need to lighten it up.

    • Lauren says

      I haven’t tried this recipe yet, but I’ve used real eggs instead of the replacements for all of the Chocolate Covered Katie recipes I’ve tried. No problem whatsoever. I’m not opposed to ener-g powder or chia egg, just don’t happen to have them lying around!

  10. Debbie says

    Can’t wait to try this. I ate almost an entire cauliflower for dinner last night. It was just too good to stop eating,
    I don’t know how you come up with these recipes, but they are amazing and I am so glad you do.

  11. Mary says

    I was just thinking last week that I wished someone came up with more ways to put cauliflower to use. Thank you, thank you!

  12. Sarah says

    This is awesome!!! I love cauliflower!! I can totally see why it would make it all yummy 😉

    Speaking of boys who don’t like eating healthy–last night I was drooling over the one-minute chocolate cake, so I asked my husband if he wanted chocolate cake. He looked at the picture doubtfully, because he knows how much I like to make healthy dessert with ingredients he doesn’t like (like, almond milk, applesauce, now cauliflower….). So I said, “Don’t worry, it will have real milk, real sugar, real everything, and it will be on a plate, with real ice cream on top!” So he said, OK! And, I was able to make him exactly that, while I made my own HEALTHY cake (with raspberries on top, by the way)!

    So, thanks for the single lady recipes, that I can use to make something good for both of us, and for awesome recipes like this on a day I can trick him into eating cauliflower 😉 Hehe!

    Can’t wait for your cookbook!!

  13. Therese says

    I am soooo happy to know I’m not the only crazy dessert maker out there… I’ve been plotting chocolate cake with beets (or maybe brownies) for a while, might adapt your recipe! Also my mom has snuck broccoli into her cookies before (and I thought that was a little wild, silly me)

    • Anonymous says

      OOOH, chocolate cake with beets is AWESOME. My ex mother in law used to make THE BEST chocolate cake with beets 🙂

  14. Julie Loveless says

    I’ve made chocolate cake with sauer kraut in the past – a cruciferous veggie is a cruciferous veggie, right? 🙂 I’m all over this, though I DO wish it used less sugar.

    I was also wondering what purpose the cauliflower served, if not a flour or egg substitute. Glad it’s for moistness. I LOVE the word moist, because it ALWAYS makes me think of cake.

    PS – make your deep dish chocolate chip cookie pie for your boyfriend; that’s how I sell all of my friends and family on weird desserts. That, and flourless chocolate cake, made with black-eyed peas and tofu. 🙂

      • Amy says

        Just wondering, because I live in Australia, we don’t have the NuNaturals stevia packets over here, so could I just use stevia powder or drops instead? Do you know how much I would need? I’ve noticed you use the packets in a few of your recipes (which I really want to try! :)), but I wasn’t sure how to go about substituting with stevia powder…

  15. The Blissful Baker says

    Cauliflower?! Really? That is such an amazing and unique idea! I’m gonna have to try this one…just too curious to let it go!

    Be sure to check out my latest healthy & delicious recipe @ !

  16. Aurelie says

    Wow, cauliflowers!?? Genius, seriously! You have the most ingenious ways of sneaking in the most unexpected veggies into totally yummilicious things! If only all kids learnt about veggies from you 😉

    By the way, is the nutritional information for ONE square of cake, or all 9!? It seems too good to be true, honestly. Looking forward to your next recipe, AND your cookbook!! (:

  17. Anna says

    I love all of your recipes! I’ll be giving it a try soon! I make a chocolate cake with zuchini that incredibly moist and yummy!

  18. Mandie Lauren says

    Psh! Cauliflower! That’s not nearly crazy enough! xD I’ll definitely be adding this to my “Summer Desserts” folder!

  19. Anna @ The Guiltless Life says

    Aw I’m glad you’re loved up! Was that the guy you wrote about having a date with a while back? So cute to follow the story..!

    I am not put off at all by the idea of cauliflower, more intrigued! But I don’t have a food processor right now so I may have to put it off and go with the pumpkin substitute for a while! I’ll keep this recipe in the back of my mind though 🙂

    • Chocolate-Covered Katie says

      No… oh my word, that was a weird blind date :-?. I really (really!) wish I could write a post about it, but I’d be worried he might see it. But it would’ve made for a funny blog post.

      (I think I actually like the pumpkin sub version better.)

          • Katherine says

            I was also wondering if you used coconut oil in this recipe (it doesn’t specify in the ingredients). And I read that you told any reader that they could sub banana, I love banana so I was wondering do you think I could do some banana and some pumpkin puree? My boyfriend is going to make a cake for my birthday this coming Tuesday, and naturally I wanted to choose the best healthy recipe (instantly checked your page). I just want to make sure he has all the information before undertaking this mission! hehe 🙂

            By the way, after reading posts that you especially like when men compliment your desserts, I thought I should let you know that my boyfriend, dad, brother in-law and EVEN my 10 year old nephew loved all of the recipes I’ve made of yours (deep dish cookie pie, blondies (my nephew said it was the BEST brownie he ever tried.. and it was made with beans!) Needless to say, I was very impressed by this and you are my new favourite dessert blog! 🙂

  20. amanda says

    You know what i love about this site, all your recipes actually taste good and ARE healthy. i have gotten other books on sneaking veggies and stuff into food but the review were terrible and the food didnt even look good. i have seriously tried SO many recipes nad despite being NOT vegan (or even vegetarian) and having a family that lives on junk food, we all LOVE your recipes. i really hope you book is a huge success because you have a very rare gift of creativity, humor and talent.
    in CHRIST

  21. Michaela says

    I absolutely dislike cauliflower, but since this is YOUR recipe, I will so make it and I am sure I will love it!!
    And congrats on the boyfriend 🙂

  22. Sarah says

    This looks delicious! I have used pureed cauliflower in my muffins before (which gives them the perfect texture), but not in a chocolate cake!

  23. Megan E. says

    I’m another one wondering about the egg… as I’m not a vegan, can I just use a regular egg? Or can you post a “quick tip” about what a flax egg is?

    This sounds worth trying when DH isn’t in the kitchen and then serving after dinner with no comments about ingredients.

    • Chocolate-Covered Katie says

      I haven’t actually baked with a real egg since I was around 13 years old… so I really have no idea if/how a person would go about making that substitution.

      But for chia or flax eggs, just google “how to make a chia egg” for tutorials–some even have photos 🙂 .

  24. Jeanne says

    Brilliant!! I don’t think you have to be brave to try this at all 🙂 I’ve made enough of your recipes to know that I’ll love them!

  25. Lena says

    Yaaaaay I’m so trying this one this weekend – all I’m missing is the chocolate chips! This is so exciting. And congrats on the boyfriend!! 🙂

  26. Sam (the Quantum Vegan) says

    Bwahahahaha, I’ll have to try this one on my dad! Cauliflower is one of those things that he won’t eat straight up–I hid it in “Caulipots” once and he loved those, but he’d never guess it’d be in cake! 🙂 You are a dessert genius.

  27. Ashley says

    I’m hoping to make this tonight, but have a question about 2 tsp ener-g powder, or 1 flax or chia egg. Can I just use egg instead? If so, would I use one?

    When you say “flax” is that one tsp of ground flax seed? I’m not too familiar with vegan baking, but trying to expand a bit. 🙂 I know the egg would make it not vegan, but the only flax I have is ground flaxseed, and I don’t want to have to buy anything special.

  28. jo @ including cake says

    love love love this idea. it was only the other day when i made cauliflower ‘mash potato’ and realised how creamy it got that i began thinking it could have many other uses…alas i didn’t get quite that for in my thought processes! 😉

  29. Ana says

    Awesome!! I totally would try this, and I sure will, it looks amazingly good Katie!
    Thanks for sharing, I will be making chocolate cake this week for sure!

  30. Susan says

    Ive made brownies with zucchini so i can totally see how this would work..i step back and have to laugh a little at some of the things i make and bean brownies, black bean cake, zucchini brownies, white bean blondies, chocolate avocado pudding, now this some of the weirdest sounding creations, but also some of the tastiest.

  31. Heather says


    What did you use to frost the cake? I didn’t see any link or mention in this post.

    Also, what is ener-g powder and where can it be purchased? Also, please clarify where to uncut stevia and what “nunaturals packets” are.

    Thanks. Can’t wait to try this recipe!

    • Mee says

      I’m not Katie, but I wanted to point out that under one of the photos there is a link-
      “Above, topped with my Healthy Frosting” and when you click on healthy frosting it loads Katie’s “Reeses Pieces Fudge Frosting” … also on the photo there’s a big ball of ice cream but I don’t know what that is. Hope this helps 🙂

  32. katia says

    ohmygosh I was like no way :DDDD I -LOOOVE- sneaking veggies (and legumes, thanks to you!) into sweets!!! I get bored of sneaking zucchini in everything though, so this i just HAVE to give a try!!!! My family is going to go crazy over this!

  33. Laura says

    Hey, Katie! I’m dying to try this one! One quick question I’ve been meaning to ask you (and I’ve Googled and can’t seem to find the answer), what do you mean by ‘uncut’ stevia? I bought some stevia powder a while back–the 365 brand powder–but haven’t used it much because I confess that I don’t completely understand how to use it! Any insight would be most appreciated, thanks!

    • Chocolate-Covered Katie says

      Uncut means the ONLY ingredient is stevia, and the serving size is something ridiculously tiny. If yours has other ingredients, and/or the serving size says something closer to 1/2 tsp, it’s not uncut and you should use 2 tsp for this recipe, not 1/8 tsp.

      • Laura says

        Thank you so much for responding!! The little serving scoop that came with it does look like it’s about 1/2 tsp, so that info really helps. Going to make this one tomorrow, yay! I’m undecided whether I’ll clue my husband in to the secret ingredient before he tries it or after…I’m thinking after! 😉

  34. sarah@thesweetlife says

    of course! I get a CSA (farm share) once a week and every week post on my blog how I used my vegetables…when the cauliflower comes I will be trying this recipe and send everyone your way to check it out!

  35. Moni Meals says

    Great Katie. Another fabulous recipe no doubt about it! You ask if I’m brave enough to try it? I say, challenge me please! Ha!
    Looking forward to it. 🙂 thank you!!

  36. Jacqueline says

    This looks really good,I’ll try it as cupcakes! If some one has already can you post how long you cooked,Please. We’ve done cauliflower pizza crust and I just made a black bean chocolate cake for my son’s Birthday cake,it was amazing! Thanks for the recipe 🙂

  37. Ann from Sumptuous Spoonfuls says

    Katie, I really want to try this! I was just craving something chocolate and wanting a new healthy idea to try … but what is a flax or chia egg? Is it chia or flax mixed with water? … also, can I just use an egg?

  38. Sophie says

    God, how do you come up with these things? The cake looks amazing! I’m sure I would try it as I love anything with some sort of secret ingredient.

    Oh, and speaking of secret ingredients, I have a sort of strange recipe request. Could you make a beet chocolate (red velvet?) cake? I had the most delicious one at a vegan restaurant in California and I’m unable to find any good recipes anywhere. So, If you have a chance, add that to your list of recipes to tackle!

    • Chocolate-Covered Katie says

      I first got the cauliflower idea because someone asked what you could sub for tofu in my chocolate mousse pie. Well, cauliflower is white, and I like to surprise people (the bean pie is fun to serve, especially when people find out the secret!)… I tried the cauliflower mousse out, and it was just ok. So I moved on to trying it in other recipes. I’m sad to say, one of those “other recipes” was my cookie dough dip. NOT a good idea ;).

      I’m also hesitant to try beets in dessert again. I know so many people have success with it, but I tried to make red velvet brownies once (using the base of my chocolate-pumpkin brownies), and they were terrible! I can keep it on my to-do list for the future, though… if I’m ever brave enough to give it another shot.

      • Andrea says

        Katie- you know how you can sub vinegar and baking soda for an egg to make a cake fluffy? Once or twice, I used beet juice in place of the vinegar (for a simple chocolate cake- I can give you the recipe if you’d like) and it worked out well! I haven’t done it since, because vinegar is so much more convenient than beet juice.

  39. Erin says

    Can you steam the cauliflower before processing it with the wet ingredients? Or would you recommend just using thawed (…I’m going to try fresh…) cauliflower?

    :o) Thanks!

    • Chocolate-Covered Katie says

      If you try fresh, definitely cook it first!
      I haven’t tried it and so I can’t vouch for the results… but another commenter somewhere on this page (Kellie) said she tried it with steamed cauliflower and it turned out great!

  40. Danni (Healthy Kitschy Vegan) says

    I’m totally going to have to try this! I love sneaking cauliflower into things! I put it both in my savoury hummus recipes as well as my dessert hummus recipes, but never thought about putting it into baked goods! This has definitely made it to the #1 spot on my “to make” list!

  41. Leah says

    I love sneaking veggies into desserts! I made these a few months ago, and they were awesome! Thumbprint cookies with cauliflower in the mix – nobody believed me lol.
    And yay on the BF front, you deserve it 🙂

  42. Michele says

    Do you mix the 2 tsp ener-g powder into the wet or dry ingredients, or do you prepare as instructed on the package first?

  43. Samantha says

    It’s in the oven right now! I’m cooking it for my brother and father since my mom is out of town. They don’t get enough vegetables, but they will tonight! Mwa haha. My kitchen is smelling cauliflowery though which worries me. Hopefully they won’t notice…I’ll let you know tonight!

  44. Jackie Rybeck says

    Every time I re-pin a great looking chocolate recipe on Pinterest, it links me to your page…I’m getting to the point that now I’m a follower! So today, I’m browsing through Pinterst and this recipe shows up, I hit repin and again, back to you…I should have known! 😉 Love your page and your recipes!

  45. Rachel says

    WOW! how cool! I have never seen a recipe for chocolate cake before with cauliflower as an ingredient. Is this a single-lady cake, (it appears that it could be in the picture)?

  46. Shelley says

    I am so going to make this and give it to all my unsuspecting coworkers. mwahahaha

    also, boyfriend! has he not made an appearance in the blog yet, or did I gloss over that somehow?

      • Shelley says

        I think a lot of your readers are interested in your life. We feel like you almost know you! However, it is your personal business, and if you don’t want the world to know, that is definitely understandable! 🙂

  47. Bree ltc says

    I’d like to see someone post an argument today about you using the same ingredients all the time, just in different amounts and cooked in different shapes. Ha Ha! Your creativity is as endless as the types of veggies and legumes you dare to play around with when dreaming up these wacky, healthy desserts. And to find success, as well! Go get ’em Katie! Except now I’m expecting brussel sprouts and snow peas in your next creation 😉

  48. mellissa @ ibreatheimhungry says

    No offense Katie but you don’t get to take credit for cauliflower desserts hitting the internet – “In other words, when you start seeing cauliflower desserts show up around the blogworld… you know who to blame 🙂 .” I posted cauliflower brownies weeks ago so I beat you to it! ha ha!

    • Chocolate-Covered Katie says

      LOL! Post edited… and now I will have to check out your brownies.
      So we can all blame you, huh? 😉
      Another commenter said someone else did cauliflower cookies awhile back. I guess we can have a whole cauliflower party now. Or maybe I’m taking this a little too far…

      • Leslie says

        You’re a class act for changing your post, Katie. But I don’t think you needed to. No one should expect a person to know every single recipe ever posted to the internet. You’d have to be superhuman. I did a google search for cauliflower cake and the only one that came up was yours, and then some savory ones.

      • mellissa @ ibreatheimhungry says

        Hey Katie, never expected you to edit the post – it’s not like I cornered the market on it or anything! 😉 Your cake looks amazing, I love that you have a spelt flour option! And I’m all for putting cauliflower in everything!!!! Ice cream next???

        • Chocolate-Covered Katie says

          Oh no, you were right. I think it did come across as sounding holier-than-thou, which is definitely not how I meant it at all! To be honest, I put the sentence in there because you’d be amazed at how many people steal recipes (changing one ingredient, or not even bothering to change any… it’s almost a daily occurrence), and it’s frustrating when you work so hard on a recipe and watch as someone else takes the credit.

          I’ll leave the cauliflower ice cream experiment up to you. I tried it in cookie dough dip, back in February, and it was scarring ;).

          • mellissa @ ibreatheimhungry says

            Right??? I actually wouldn’t be surprised, it happens all the time to me too! My favorite is when they just cut and paste my entire post including my photos into their own blogs. They say imitation is the sincerest form of flattery but people taking the credit for our hard work just makes me mad. It probably happens a lot more to you though since your blog is so popular (and for good reason!) You have a lot of great recipes here! Glad I found you – I’ll be a loyal follower from now on…

            My first attempt at the cauli brownies was pretty harsh too! Not sure about the ice cream – part of me wants to try just to say I did, but it could go oh so wrong that I don’t know if I have the guts! ha ha!

  49. Tasanee "Arizona Girl" says

    I am totally making this for our family night tonight. You’re not the first to put cauliflower in such things, in the cook book “Deceptively Delicious” by Jessica Seinfed she used cauliflower in stuff all the time.
    btw- what is the link to the frosting.

      • Tasanee "arizona girl" says

        She puts cauliflower in EVERYTHING, carrots too: in tuna salas, banana chocolate muffins, banana bread, scrambled eggs, mac and cheese, burgers, Lasagna, anything with potatoes. She puts carrots in a number of her desserts. Very few of her items are LESS calories or sugar because of her addings, instead they are all about getting more nutritional value in what you’re serving your family. Thanks for your site, it makes doing weight watchers so much easier with a sweet tooth, and I’m teaching my children to enjoy things the healthy way.

  50. Sarah says

    Ok, this is delicious! You would never know the cauliflower was in there, and I’d have no problem serving this cake to people used to “normal” desserts and not being embarrassed by it. Thanks Katie for such a fun, creative recipe. This is why I love your blog :).

  51. Cristina says

    When I started to experiment with vegan cooking I wanted to become an adventurous eater and loved coming up with different vegan cake recipes. Hmmm, cauliflower as an ingredient in cake. I love it!!! I think you are onto something here. This gives new meaning to healthy desserts. I have one suggestion. I would replace the sugar and stevia with raw, unfiltered, unheated, unprocessed honey.

  52. Lisa says

    That’s great to hear your boyfriends approved, you know that makes a good recipe 🙂 I’ve actually tried cauliflower in brownies before! And while I was definitely a fan, my sister didn’t like it. Everyone else seemed to enjoy it though, maybe I should’ve revealed the cauliflower secret after she tried it though.

  53. Josefine says

    OMG, this cake looks so yummy! Can’t wait to try it!
    When does your book come out? I can hardly wait 😉

  54. Vegyogini says

    Ok, cauliflower in cake is pretty exciting, but not as exciting as CCK having a boyfriend who will eat it! Wishing you two a LONG, WONDERFUL relationship!

  55. Megan says

    Katie, if it’s one thing I have learned, it’s this- if you say it’s absolutely chocolatey delicousness…it must me!

  56. Jeanna says

    Can’t wait to try this!!! I feed deserts to my husband all the time with out telling him what the “magic” ingredients are.LOL he refuses to eat anything with tofu so I just don’t tell him it’s in there. I also don’t tell him about any of the bean deserts-he would not eat it!! He’s eating healthy and doesn’t need to know!! He brags to all his friends about the great things I bake. I know this is lying by omission but I just can’t bring myself to feel guilty about it!!

    • Chocolate-Covered Katie says

      Haha oh but you’re missing the best part: seeing his face when you tell him he’s ADMITTED he likes something healthy!

      I once gave my then-boyfriend a slice of chocolate-tofu pie, and he loved it… When I told him the secret ingredient was tofu, he was so mad! But then he ate another slice ;).

  57. Sally says

    Hmmm…. am I brave enough to try this recipe? HECK YES!! every one of your recipes I have tried my whole family has LOVED! going to get the ingredients in the morning!!! so excited!! Yay baking experiments!! Also I cant wait for your cookbook to come out! is there a date set for release yet???

  58. Kati Mora, MS, RD, Kellogg's FiberPlus(R) Wellness Advocate says

    I love that the secret ingredient is cauliflower! Who would have thought? Cauliflower is one of my favorite fiber-licious foods and I love that you chose to healthify this recipe with it.

  59. Kate says

    I haven’t visited your lovely site in a while so it was a complete treat to find this fab recipe and so many others from the last month or so. They are all really creative and yummy looking. You’ve been seriously busy 😉

  60. Amber with Slim Pickin's Kitchen says

    Uuum…so while the cauliflower in the chocolate cake is a genius idea and I can’t wait to try it, I am *way* more interested in your boyfriend…BOYFRIEND?!? How on earth am I just hearing about him now?!? Spill it girl…spill it… 😉

    • Tatiana says

      I tried … warm, it was not sweet enough … But cold and a little bit fudgy this morning, it was incredibly good for chocolate cake. Yeap, I love chocolate, but chocolate squares, not so much chocolate desert. My boyfriend ate the cake and said it was good … and did not notice the crazy ingredient.

      I will do that one AGAIN !

  61. Nikki says

    Hooray for this cake! I’ll eat anything that involves cauliflower. As much as I love the garbanzo bean goods, my fragile stomach can’t handle them, so maybe this will work better for me.

    • Susan says

      Can your stomach handle a different type of bean? Ive made her blondies with white navy beans instead of garbanzo, and they turned out awesome.

      • Nikki says

        Hmm. I’ve always thought that a bean was bean was a bean. I’ll try a white navy bean and see what happens. Thanks, Susan!

  62. Sarah the official CCK drooler says

    I’m crazy… well kinda. If you drink green smoothies here (especially with way down South bred neighbors!) you’re considered a nut. But they still like me hehe 🙂
    So I’ll try this cake. And I HATE cauliflower but hey, if there’s chocolate, it should be okay.
    Oh and congrats on the boyfriend. Curious, is he vegan? Sorry for being nosy. I mean, would you only date a vegan/vegetarian?
    My only criteria is that the guy has to love God. Oh, and he has to love cooking, too. For me. 🙂
    Me cooking for him? Now that’s a whole other can of worms.

  63. Beth says

    love love love the cauliflower in cake idea!!!!! My kids don’t eat enough veggies but they certainly eat enough cake lol, so it’s fantastic! I’ll make it this weekend for sure! P.S i have printed out AND copied soooo many of you great recipes for myself and my friends that i’m ecstatic you are coming out with your cookbook! thank you!!

  64. Gabrielle says

    I made this last night with the pumpkin substitution because (1) I like cauliflower, but I LOVE pumpkin and (2) using pumpkin meant that I already had everything I needed! Since I had vanilla almond milk on hand I left out the vanilla, and it was still rich and gooey this morning (a little piece for breakfast never hurt anyone). I made the “fudge” version because that’s what I like, but I think the flavor would be great as a traditional cake too.

    • Chocolate-Covered Katie says

      I’m so glad you tried it… And I’m equally glad someone else appreciates my gooey fudge version. Most of my friends turned up their noses at it, saying it looked undercooked. Oh well, more for us, right? 🙂

  65. Ellie says

    This is INCREDIBLE. I got my sister to eat veggies. I got my boss to eat cauliflower (which she claims to hate). I topped it with cute pink icing. And it’s so delicious! I also used half chocolate almond milk because I’m a major choco-holic, and added instant espresso powder to make it taste more chocolate-y. It was incredible! Thanks so much for not waiting on this!

  66. Cole says

    I don’t have a processor but have made desserts with cauliflower in the past (usually protein puddings/mousse). For those that only have a blender – or even just a fork and some patience – I find the trick is to steam or boil the cauliflower prior. Softens it right up! Doesn’t take long at all and from there you can get whatever texture you desire.

  67. Katie @ OhShineOn says

    Hmm, I’d be so down to try this. No matter how much sugar or chocolate I put in a recipe, my “overly-sweetened-toothed” sister never quite seems to be satisfied. My goal for the summer is to shock her pants off with the most delicious, sweetest, baked good she’s every had… healthified. Not sure if it’s possible… But I really think I need to try this cake.

    For non-vegans, what can I substitute for the flax egg. Would using 1 egg be a suitable ratio?


    • Chocolate-Covered Katie says

      Sorry, I haven’t actually baked with an egg since I was 13 so I have no idea how to tell you to proceed. But non-vegans can use flax too, of course. It has omega3s and fiber that would be a great addition to any diet!

      (I swear, I’m not being paid by the Flax Association of America ;).)

  68. Jen says

    Cauliflower isn’t that out there! Sounds delicious!
    Last year I made a cake with sauerkraut.. It was pretty dense, but was actually really tasty. 🙂

  69. Natalie Wilson says

    Katie! I just want to say… I stumbled upon your page from a Pin I think… and it is just fantastic! I LOVE seeing all your amazing recipes and how unique and healthy they are! I think I am going to have to start making things like this and not telling my boyfriend what’s in it so that he will eat some fruits and veggies! I have a question, could I use a Magic Bullet in place of the food processor? …Also… what do you think of the Magic Bullet? Will it work well for many things? I just can’t afford a Vitamix yet so I’m thinking a Bullet… :] Please let me know! Thanks so MUCH!!
    Natalie. ^.^

    • Chocolate-Covered Katie says

      It won’t all fit in a MB. But if you have a lot of patience and want to do it in batches, then yes it’ll work! Magic Bullets are great for small-serving recipes, and I use mine almost daily!

      If you can only afford one machine, I’d not go with a Vita or blender. I’d go with a food processor (a Cuisinart is a great long-term investment).

  70. Natalie says

    I absolutely love your freaky and weird recipes. My kids eat healthier for it. Oldest loves vegetables to begin with – but as long as the flavor of the vegetables and beans is not Too pronounced in the sweets – he loves it. he’ll eat the blondies – but I agree with him I made them taste bit too much like beans. We both dig the chocolate dip and snickerdoodle dip. Those two things are amazing. Oh and your chocolate pie with soy stuff…. i could go on. really.
    Get crazier Katie – it’s good food, healthy and most of it tastes awesome. Especially that 1 min choc cake 🙂 🙂

  71. Cheerfully Vegan says

    I have to admit it. I didn’t read all 168 comments before mine. So…you may have already answered this – and if so, I’m sorry. But WHERE IN THE WORLD did you come UP with this idea??! LOL I just shake my head in amazement, because I don’t know anybody else who would have thought of it. It cracks me up. It looks really tasty, though. And since I already make a killer black bean brownie, I’m not as dubious as I would have been. I’m willing to try it out at some point. 😀

    (A word to the wise – okay, a nosy comment – from one of your older readers…please remember that boyfriends who don’t like healthy eating can morph into husbands who don’t like it, either. It can result in fixing 2 variations of food for every meal like my mother-in-law did.)

    • CCK says

      It started out as a chocolate-pumpkin cake, but pumpkin isn’t in season, and I also wanted to do something “different” and new… not just your everyday chocolate-pumpkin cake. In thinking of all the things I could puree instead of pumpkin, I came up with a ton of ideas: zucchini, spinach (tried it, and it was actually good!), prunes, zucchini, etc. And I’d bought cauliflower to experiment with making alfredo sauce. It was just sitting there, lonely…

      I also tried to make a cauliflower cookie dough dip awhile back. That one was NOT good ;).

  72. Amanda says

    Hi Katie,
    Have you ever tried using vinegar in your cake recipies? I have tried some vegan cupcake recipes before that didn’t use any kind of egg replacement, but they do have a small amount of vinegar.

  73. Amy says

    Cauliflower doesn’t sound weird at all! I can’t wait to try this! And even though I suspect you can’t taste the cauliflower it won’t matter since I can’t taste it anyways! As soon as I get home from vacation I’m making this! 🙂

  74. Peanut Butter Bunny says

    As soon as I saw the title, I couldn’t help myself and went immediately to the ingredients! XD Cauliflower! I agree with Amy, for some reason, it doesn’t sound weird at all. XD Why didn’t I think of that?… I’ve seen some cauliflower recipes before, come to think of it…but now, I think it’s definitely gonna blow up; blow up in the title of “CAULIFLOWER DESSERTS”! XD I hope you keep creating new recipes with cauliflower! Omg…it’s going to be the “new staple.” That’s so funny! Anyway. XD I think tomorrow I’ll make this as a snack. :3 But maybe with white whole wheat flour… Spelt flour and I have a love-hate relationship. :/ I always end up overmixing. T_T

  75. Kelly @ JAX does design says

    I have a chocolate cake recipe with another strange ingredient – pureed sauerkraut! It’s one of those secret ingredients that nobody would ever guess in a million years. It makes a really moist & yummy cake that doesn’t taste anything at all like sauerkraut 🙂

  76. LizAshlee says

    I love that it has veggies in it..and they are not beans..I would love to try looks delish! I have been making a fabulous mint chocolate creamy and rich and it’s made with steam, pureed carrots!

    • Chocolate-Covered Katie says

      It started out as a chocolate-pumpkin cake, but pumpkin isn’t in season, and I also wanted to do something “different” and new… not just your everyday chocolate-pumpkin cake. In thinking of all the things I could puree instead of pumpkin, I came up with a ton of ideas: zucchini, spinach (tried it, and it was actually good!), prunes, zucchini, etc. And I’d bought cauliflower to experiment with making alfredo sauce. It was just sitting there, lonely…

      I also tried to make a cauliflower cookie dough dip awhile back. That one was NOT good!

  77. Nichole says

    Just tried this- OH MY GOODNESS. This really WAS the best chocolate cake i have EVER had! The Reese’s frosting was just the icing on the cake! 😉 Great job!
    P.S: I think a photo of you and your boyfriend is in order. 🙂

  78. Allison says

    I love cauliflower recipes! I’m really excited to try this one and see how many people I can fool into eating their veggies..

  79. Sjondi says

    Sorry to ask what may be obvious, but what is a “chia egg”? Would it be the “1 T of chia seed to 3 T of water”? Thanks!

  80. Janae says

    Did I miss something, what frosting did you use? Maybe I’m a dope & you posted somewhere, but I can’t find it. Thank you Katie!

  81. Saraquill says

    Seeing as I know how to make bechamel sauce with cauliflower, using it in cake sounds perfectly logical.

  82. Kady says

    Great recipe! I subbed 1/4 c. applesauce for the egg, used only about 1 T of oil, and baked in muffin tins for 21 mins. They are delicious and I am using the “but there’s vegetables in it!” excuse to keep eating more :).

  83. Juliet says

    I made the Rees’s Pieces frosting last night and put it on top of fat free brownies: it was so delicious and decadent! I couldn’t even tell it was healthy. Love your recipes!

  84. Alexis Boldt says

    Today is one of the rare moments I actually have all of the ingredients to a recipe I’m excited about!!: ) looks delish!!
    I was actually wanting to ask, do you have any idea when the cookbook is scheduled to publish? I found out about cck a few months ago and have been baking your healthy treats almost every week, ever since. I just have to own your book!

  85. Stephanie says

    Katie – I love your blog! I have been trying to go vegan for a few months now, but with terrible success due to my enormous sweet tooth. I made this today and it was amazing!!! Would love if you posted a single ladies version! Thanks for sharing all of your wonderful recipes… Very inspiring 🙂

    • Chocolate-Covered Katie says

      Haha I hear you… I used to think I could never be a vegan because I’d have to give up all my favorite foods. But it’s getting easier and easier as more products hit the market. They even make vegan chocolate peanut butter cups now ;).

      As for a single-lady version… maybe try my 5-minute chocolate cake?

  86. Jennifer D. says

    I just knew I was going to scroll down and see avocado in the ingredient list. I am betting you can’t even taste the cauliflower! Thanks for the recipe!

  87. Kristyn says

    The batter hasn’t even made it into the oven yet and I already feel the need to comment how amazing this recipe is. Bravo!!! Definitely one of my favorite parts about vegan recipes, and yours in particular – getting to eat as much raw batter/dough as I want and not having to worry about getting sick!

  88. SueAnn says

    I just recently found your blog, and it looks great! Heck yeah, I’d make your weird cauliflower chocolate cake, it’s chocolate, isn’t it? I tried to click on your 3 ingredient chocolate bars, and it 404’d me, and a search came up nil. Looks like lots of goodies, and I really love Larabars and chocolate. We must have been separated at birth!

  89. Angela says

    Hi Katie!

    I love what you’ve done with this recipe! So sneaky, yet so creative! Brilliant. If I could make just one suggestion is that you could rename the cake… maybe Crazy Chocolate Cake or Flowered Chocolate Cake, etc.. Don’t get me wrong, crazy ingredient chocolate cake is still a winner, but it sure is a mouthful to explain. Many thanks for the awesome recipe! Keep it up!

  90. Shade @ Thrift or Treasure says

    I love how you slipped in the bf reference…woot! lol 🙂

    As for this incredibly genius idea…this is exactly why you have so many followers! I can’t wait to try it, but I’m wondering if I did another flavor besides chocolate, would I just sub in a 1/4 cup more flour to replace the cocoa?

  91. Alicia says

    I made this just now and it’s amaaaazing! I needed to use up some raw cauliflower, so I just boiled it beforehand. I had some fresh out of the oven and it tasted so much like a chocolate lava cake! *_*

  92. Ren says

    This recipe was so fantastic!! I made it tonight, modifying the amounts to make it single-serving, and it turned out SO GREAT! Thank you so much for this. I needed a way to use up the cauliflower in my freezer and this was ooey gooey deliciousness.

  93. Sherry says

    Hi Katie,

    I make the Chocolate Pie with tofu all the time, I just love it, can’t get my husband to eat it though. I’m going to give this cake a try and see if he likes, I keep TRYING to sneak in the healthy stuff! I have a question first, why can’t you use fresh cauliflower in place of the frozen?

    • Pam says

      She’s answered that to a few other commenters. She says you can, but she hasn’t tried it so obviously she can’t vouch for the results.

  94. Veronica says

    Congrats on the boyfriend! 🙂 And this cake is genius, I’m totally all for weird ingredients in baked goods. Have you tried beets in chocolate cake yet? It adds a wonderful earthy flavor and makes it darker and tastes more cholately and fudgy!

  95. Patti @ Bakeify says

    I just saw a recipe with cauliflower as a pizza crust, but I hadn’t heard of it in chocolate cake before! My daughter DOES NOT eat vegetables, unless I sneak them in “Sneaky Chef” style. She loves chocolate. So guess what she’s going to get next time she has cake… 🙂 Thanks!!!

  96. Tamara says

    Just made this cake today but I didn’t have any cauliflower so I subbed for red cabbage! And I used a real egg, since it was quicker than grinding and waiting for a flax/chia egg to thicken up. I made it in 2 loaf pans, since I don’t have a square cake pan and cooked for about 20 mins, checked and they were still sloppy, so put on the oven fan and baked another 10 or so mins. They came out so yummy, still a little gooey in the middle, but I couldn’t resist, and I ate about 1/3 of the whole recipe warm!

    Katie, when you say in a xxxdegree oven, do you mean fan-forced? I tend to always use the fan in my oven, but I’m never quite sure unless the recipes states specifically to. Nothing seems to cook fast enough if I don’t use the fan.

    Love the strange recipes. I fed my family your deep dish cookie pie and they were so surprised when I told them it was made from beans. And I fed my brother some zucchini chocolate muffins once. He thinks I’m odd! Lol

    • Naquita says

      I used I a fan oven and turned it down about 10 degrees and it came out great. Think it took a bit more than 25 minutes though, but it might just have been me being impatient!

    • Chocolate-Covered Katie says

      This one started out as a chocolate-pumpkin cake, but pumpkin isn’t in season, and I also wanted to do something “different” and new… not just your everyday chocolate-pumpkin cake. In thinking of all the things I could puree instead of pumpkin, I came up with a ton of ideas: zucchini, spinach (tried it, and it was actually good!), prunes, zucchini, etc. And I’d bought cauliflower to experiment with making alfredo sauce. It was just sitting there, lonely…

      I also tried to make a cauliflower cookie dough dip awhile back. That one was NOT good!

  97. Rachele says

    Katie, your recipes really are magical. This cake is so soft and full of flavor. You’re right about not wanting to use the word moist because that doesn’t seem to fit here and it is over used. But this cake is so soft. Bakery soft. We absolutely loved it!!

    For those wondering about fresh cauliflower and eggs. Our store didn’t have frozen, so we used fresh cauliflower. I just chopped up two cups and puréed it like you instructed for the frozen. I hadn’t read your advice to cook it first before I made the cake. But the cake was simply perfect so I wouldn’t change a thing. Also, I used 1/4 cup egg beaters because we had it on hand.

    Thank you for posting this. Now, I’m really, really excited about your cookbook. Take your time though. There’s no rush, not with recipes like this one and your red velvet pancakes and cookie dough truffles and…. Yum!! Yours are definitely my favorites!!!

  98. Susan says

    Hi there….just a quick question…do you measure the cauliflower when its frozen or after it has thawed, the thawed cauliflower seems like it might pack down a little so i was just curious.

  99. Pam says

    Goodness gracious, Katie, this cake ROCKS!
    I was a tad bit skeptical, but reminded myself that it’s a CCK recipe after all, and she hasn’t steered my wrong yet. My mom’s birthday is coming up next week, and she requested I make this cake for it! I even told her what was in it after she said she liked it, and she STILL wants me to make it again. Huge success!

  100. Melissa (Better Fit) says

    Wow- I’ve never heard of cauliflower in dessert before- but I completely trust your judgement so if you say it’s good, I believe you! I have some brownies made with beans in my fridge already, so I’ll have to wait until they’re gone and then try out the cauliflower!

  101. nadia says

    I’m backing this cake in the oven now! Can’t wait to try it!! The texture before I put it in the oven was very liquidy though, I have a feeling I’ve done something wrong :S. Ahh I guess I’ll have to wait and see how it comes out 🙂 Thanks for the recipe!!

  102. Christie W says

    You are seriously a genius! I was super curious and had to make these after seeing the recipe on Pinterest and they turned out so delicious! I’m not gonna lie, I was a little skeptical since I don’t like cauliflower, but you can’t even tell it’s there!

    I used all soy milk instead of oil and put 60g of the choco chips in the food processor and folded the remaining 30g into the batter, and they were yummy and melty bits of goodness after cooked! I also turned these into cupcakes and it made 12 cupcakes perfectly 🙂 It also got my boyfriend’s seal of approval!

    • Chocolate-Covered Katie says

      Aw I’m so glad. Not sure why it makes me happiest when guys like the cake, but for some reason that seems like a bigger compliment. Maybe because guys are usually the most skeptical about healthy food ;).

  103. Kristen says

    Hi Katie,

    It looks like there is frosting on the cake in the picture, but I don’t see anything about frosting in your recipe. ..

  104. Missy says

    I just made these!!! With a few adjustments 🙂 I used 2 1/3 C. fresh steamed cauliflower (worked great!), Used 1/4 C. Raw Maple Syrup instead of Sugar, and organic natural PB instead of oil. Oh, and for my GF flour mix, I used an even mix of Buckwheat, Tapioca Starch and Sorghum Flours! It turned out perfect for a fudgy/gooey/brownie-ish texture with good taste!

    Thank-you for the creative add-in 🙂

    Oh… and in the midst of my baking fiasco (Baking dinner, this and pumpkin bread), the AC decided to die and it’s also 95 outside. POOL! 🙂

  105. Rachel says

    I just served this cake to friends and family including a wonderful baker and they loved it! It was so good! In response to some questions above, I used an egg and it seemed fine but mine came out more like a brownie. I’m not much of a baker and we didn’t let it cool so that may be the issue but it was really delicious, hot and gooey. Such a great idea Katie!!! I’ve been following your blog for a couple weeks and love everything you make. I am trying really hard to eat healthier (and i have a sweet tooth) and this is my first stop to look for recipes. Thank you!!!

  106. Allison says

    Katie, thank you so much for this idea! I tweaked it a little for my liking. It turned out wonderfully! I was eating the batter raw even. Soooo good! Thank you for helping me find my brownie fix. I Looove brownies, but I’ve cut out refined sugar. I just used 1 tbsp of oil w/ 2 tbsp of applesauce. That worked!!! 🙂 I also used Sucanat, whole wheat flour, and did not use flax egg. I also used Almond extract. It was so good! I ate an entire row last night. Oooppsss….My husband thought i was crazy. hehe Good luck getting your boyfriend to eat Tofu! I can’t get my husband to eat it either. 😉

  107. Sandra says

    I made it yesterday. And of courese, there is nothing left! 🙂 This cake is sooooooooooooo delicious !! Damn, Katie, such a great idea! 😀 Everyone loved it (:
    I used fresh cauliflower and cooked it with the soy milk. Then I blend it (I hope thats the right word^^). Thank you so much 🙂 Could you work on a Zuchini- Cake? 😉

  108. Tricia Martin says

    I made this cake for my Dad who had a stroke a few years back, but still has a serious chocolate addiction. My Mom is also diabetic, and should watch her sugar intake. I didn’t tell them it was a “special” cake – I just brought it to the cook out – complete with Reese’s Pieces frosting. They both ate it up. My Mom referred to it as my “Fudge Cake” and instructed everyone to be sure to get a piece!My kids devoured their pieces – the cake turned out so fudgy and delicious. It wasn’t until afterward that I let everyone in on the secret ingredient 🙂

  109. Savannah says

    Hey Katie,

    I was about to start making this chocolate cake tonight, but my boyfriend (whose mom and sisters are all gluten-free) stopped me and asked about the flour. The spelt flour is not gluten free from what I have looked up. I know this is one of your recipes for “gluten-free”. What should I use in replace of the flour?

    • Missy says

      Hello Savannah!

      I am also GF so just from experience, I made this with an even combo of Buckwheat Flour, Sorghum Flour and Tapioca Starch but I’m sure you could just use Bob’s Red Mill All-purpose GF flour!


  110. Rachel says

    I made this with 1/2 whole wheat and 1/2 white flour, fresh steamed cauliflower, and 1/4+1/3 cup agave instead of sugar/xylitol/stevia. Turned out AMAZING. Reminds me of a chocolate souffle. Everyone I’ve shared it with loves it and can’t believe it’s healthy. Topped it with the Reese’s pieces frosting too – perfect combo. Thanks for the recipe! (Also because I used agave I baked it at 325 degrees for about 20 minutes. Another 5-10 minutes probably would have given it a more cakey texture, but I liked it this way.)

  111. Pipsa says

    Katie, I just want to say to you that you’re GENIOUS. I made this chocolate cake for my brother’s birthday with the Reeses Pieces Frosting. I was a little bit worried about it, since my brother is so NOT the health-food type of guy. Well, it was just pure perfection. It is the best chocolate cake (and the best frosting!) I’ve ever tasted. I baked the cake for 15 minutes and let it set in the fridge over night, and the texture was so great – moist (ha!), mudcakeky and soft. Honestly I didn’t taste the cauliflower at all, and neither did anybody else, and even my brother loved the cake! I used whole-wheat flour instead of spelt, and it worked very well. I also subbed the ener-g powder/chia egg with an organic egg (if anybody finds it helpful) and there were no problem with that. In the frosting I used honey instead of maple syrup since I didn’t have any in the kitchen right then.

    Thanks for such a great blog! Waiting eagerly your cook book 🙂

  112. Rachel says

    I made this for Girls Night Out. Yummy! I could smell the cauliflower when it was baking so I was a little worried but it tasted delish. The frosting is a must also. Thanks Katie.

  113. Lily says

    Another success! Made this last night… used 1/4 cup light spelt, 1/4 cup buckwheat, and 1/4 cup almond meal, because that’s what I had on hand. Also used 1/4 cup stevia (cup-for-cup blend) and 1/3 cup honey. Plus, I was out of non-dairy milk so I just used a little water. And I also used 1 whole chicken egg instead of an alternative. Then I forgot to add in chocolate chips after it had been in the oven for 5 minutes, so i just sprinkled some on top. Results: AMAZING. First I had my junk food junkie husband try the batter (he didn’t know what was in it) and he took the whole bowl from me to clean it. Then he devoured half the cake when it was done. I could have left the choco chips off and still would have loved it. Outstanding job, as usual. And I was so relieve to see the secret ingredient was a vegetable instead of beans when I read this!

    • Pipsa says

      I did use whole-wheat instead of spelt and it worked out GREAT for me, so I would say you can 🙂 The cake was incredibly delicious (and the whole-wheat didn’t bring a “healthy” taste to the cake)!

  114. Susan says

    Oh, don’t use eggs! In Desserts and Sweet, Baked Goods: Try substituting one banana or 1/4 cup Applesauce for each egg called for in a recipe for sweet, baked desserts. These will add some flavor to the recipe, so make sure bananas or apples are compatible with the other flavors in the dessert..

    If you want a lighter texture and you’re using fruit purees as an egg substitute, add an extra 1/2 tsp. baking powder. Fruit purees tend to make the final product denser than the original recipe. I just finished eating a delicious vegan Devil’s cake that I made, I used applesauce instead of eggs, final product was a nice moist cake.

    Other Egg Replacement Options

    • 1 egg = 2 Tbsp. potato starch
    • 1 egg = 1/4 cup boiled mashed potatoes
    • 1 egg = 1/4 cup canned pumpkin or squash
    • 1 egg = 1/4 cup puréed prunes
    • 1 egg = 2 Tbsp. water + 1 Tbsp. oil + 2 tsp. baking powder
    • 1 egg = 1 Tbsp. ground flax seed simmered in 3 Tbsp. water
    • 1 egg white = 1 Tbsp. plain agar powder dissolved in 1 Tbsp. water, whipped, chilled, and whipped again

    To make a large quantity of egg replacer:
    Simmer 1 C flax seeds and 3 C water (1:3 ratio) in a saucepan for 5 minutes (or until thick). Let cool before using in a recipe. This will make about 16 eggs worth and keep in the fridge about two weeks. Use ¼ C for each egg in the recipe.

    So as you can see, there is not need to use eggs…cholesterol…

  115. Brigitte says

    Loved these! No one had any idea there was cauliflower in them. I decided to make them into cupcakes, and there was the perfect amount of 12 full sized. I also used whole wheat flour, a chia egg, extra milk instead of oil and only a half cup of mini chocolate chips, and they were perfect! I cooked them for around 20 minutes, and they were very gooey! I also paired them with the frosting, amazing! Can’t wait for your next veggie dessert 🙂

  116. Solvai says

    Mine turned out suuper gooey – I think I cooked the cauliflower too long, and the cake too little (I chose I larger baking dish, and gave it 5 mins less. bad idea. lol), and perhaps should have reduced the milk… I couldn’t help take a slice of it right when it came out of the oven, and it had a weird burned cauliflower taste, but once it cooled it tasted absolutely fantastic! Can’t wait to try this again with raw (or perhaps very lightly steamed) cauliflower and less milk 😀

      • Missy says

        Well, if it is fresh, you should at least blanch the cauliflower first (I full out steamed it and it was mug perfecto!) But probably not the frozen cauliflower as the usually blanch that before they package it 🙂

  117. Amy says

    This was fantastic, Katie! My whole family, and even my mother-in-law, loved it. That was the real test. Thanks for making me look so good in front of my MIL ;). She raved about it, and she is a very hard critic to please.

    Highly recommend this recipe :).

  118. Nicky says

    I just made this, and it’s delicious!! My parents both loved it, and my mom’s super skeptical of desserts with healthy ingredients, but she couldn’t tell at all! This is seriously lovely. Thanks sooo much for this! and for that matter, for all your recipes! I’ve been making more and more of your recipes, and I am officially completely in LOVE with your website!! You’re genius, Katie, thanks a ton 🙂

  119. Anonymous says

    I don’t have an 8×8 pan, would a pie dish work?

    Thanks! Cauliflower is defrosting as we speak 🙂

      • Anonymous says

        I just made it, and due to the fact that the pie dish is I think slightly smaller than an 8×8 pan would be, plus it’s glass, I got one super fudgy AWESOME cake (next time I’ll adjust the temperature a little and the cooking time for a more “cakey” cake). This is SUCH a great recipe and totally guilt free as I used another commenter’s suggestion and used dates and a little stevia to sweeten instead of sugar. It worked GREAT! This is the best chocolate cake I’ve had, vegan, traditional, healthy or unhealthy, hands down! And it IS super healthy. Chocolate cake for breakfast anyone? 🙂

  120. Marina says

    I just made it! Oh, I was saving the recipe for the weekend, need I say the only thing I could think of the whole week was this very cake… And finally today I made it. It’s surprisingly delish, very light (no eggs, no dairy, no butter…gee thanks!).. I put too much cauliflower though…so it’s kinda…too gooey, but I still love it! So as my mum)) so yeah, thank you so so so much! P.S. Had to make my own almond milk and peanut butter, ‘cuz it’s impossible to find these in Russia..I mean, you can find peanut butter, but it’s expensive (I wonder why hmm)… so yeah, it was very interesting experience)

  121. Alexandria says

    Made it the “fudgy” way and it is AWESOME. I was a little worried because the batter looked thicker than the average cake batter, but I just spread it out in the pan and crossed my fingers. Thanks for the delicious recipe!!

  122. Leigh says

    Hi Katie, I made this cake today and it is amazing. Incredibly soft and moist and the kids and husband loved it. I used fresh cauliflower and used honey in place of the sugar. I also blended the chocolate in with the cauliflower and other wet ingredients. Delicious!

  123. Alex says

    BEST chocolate cake I’ve ever tried!

    It was soft and moist, just like you said, and I ate three slices without even bothering to put any frosting on (not all in one sitting, but trust me I thought about it!) Then when I finally did get around to making frosting (your vanilla one), it was somehow even better. I didn’t think that was possible! How can something so weird actually taste so great?

  124. Rachel says

    Just got done making this! Posting this comment so that others don’t make my mistake. I used an entire head of fresh cauliflower, boiled it and threw it in the food processor with the other ingredients without bothering to measure (I assumed that in the past I’d googled and figured out that a head of cauliflower was about 2 cups, but now I’m pretty sure I made that up). The cake is cooling now but I sampled a tiny bit of the corner and I’m pretty sure it’s destined for the trash can. Super, super gooey (I love gooey but this is too much) and cauliflower-tasting. 🙁 I will try it again and will check a grocery store for the frozen cauliflower or try steaming it instead of boiling (I may have over-boiled it too). It looks super delicious!

    • Rachel says

      Forgot to add that I did make the frosting that you linked to and it was DELICIOUS! I may or may not have used my finger to get the maximum amount out of the container before I rinsed it out…

  125. Sarah says

    So, I used frozen cauliflower, let it thaw in the fridge over night, and measured out two cups before putting in food-pro. Ours turned out smelling and tasting like cauliflower. Wish I knew what I have done differently than everyone else. Would try it again if I could figure it out. Put the whole thing minus three bites in the trash.

  126. Emily says

    Just ate a piece of this cake, and Im pretty satisfied. I think I used a tad bit too much cauliflower (when measuring, I packed in the cauliflower), but it still tastes good. It has a cauliflower smell to it, but you can barely taste it. Next time I will use slightly less cauliflower and maybe add some almond extract or cinnamon to mask the cauliflower smell and flavor. The frosting really did make this cake – don’t leave it out!

  127. Ulli Riebl says

    I did a slightly adapted version for the bachelorette party of my friend and it was so great, everyone raved about it!!! I filled the cake with a vanilla cream (everything healthy!!) and used a special pan, so that the filling had a heart shape!! Thanks so much for the idea!!

  128. Naquita says

    This was amazingly soft and fudgy. I used an actual egg, self raising white flour and 85% chocolate for the chips. I made it in two circular sandwich tins and then frosted and sandwiched it with the Reeses Pieces Fudge Frosting (which i could have just ate on it’s own – so good) and then sprinkled it with shards of sugar glass for some cruch. It does see to have a bit of an aftertaste though. Not particularly strong and not cauliflower tasting but something a bit different from the normal end note of an amazingly fudgy chocolate cake. I’m just about to give some to some friends and we’ll see if they notice it though!

    • Abby says

      Oooo did they notice?
      I’m curious! My brother didn’t notice, and he hates vegetables. All vegetables! It was really funny to see him eating the cake!

      • Naquita says

        No they didn’t. They absolutely loved it and one of them even asked for the recipe. I told one of them and she said that once I told her she could notice it had a slight aftertaste but she still loved it and wanted more. Considering I made this this afternoon and there is about a quarter of the cake left I think is a huge success!

  129. Abby says

    Holy buttons, this cake is GOOD!
    Like, scary good. :O
    You can’t taste the cauliflower at all, and I caught my brother sneaking seconds even after I told him what was in it. See? Scary good. So scary you got my bro eating vegetables!

    Anyone on the fence about making this recipe, don’t think twice. Make it today!

  130. Mommy Adventures says

    So I’m watching Masterchef Australia and Heston Blumenthal brought pairs of ingredients (that he said all go together perfectly) for an invention test. And guess what one of the pairs was?! Cauliflower and chocolate. Actually all of the pairs included chocolate, so here’s some inspiration for you: Beetroot and choc, caviar and choc, vegemite and choc, bacon and choc. I think that was it.

    • Chocolate-Covered Katie says

      Wow, that’s so funny! Maybe I should try out for that show… I like doing things with strange ingredients.
      Caviar and chocolate… now there’s something I’m pretty sure I’ll never try ;).
      The vegemite thing might actually be good. I hate vegemite on its own, so maybe I should try it partially masked with the chocolate flavor. Thanks for the fun idea!

  131. Lynn says

    Hi Katie, I absolutely love your site and recipes as I’m always looking for healthy recipes for myself and my 3yr old son. I must admit though, I made this cake yesterday and it looked great but tasted like ….well….cauliflower! I was so disappointed, I’m trying to figure out what I did wrong as I see so many others have said it tasted good. I used fresh cauliflower (uncooked) – that’s they only difference I can pin-point.

  132. Deborah says

    I made this for my family-so glad I doubled both the cake and the reeces frosting and made a 9×13 pan because it was delicious. I did use the pumpkin since I had a can in the cupboard and if you double-one can of pumpkin is perfect. My husband couldn’t believe how rich it was. Everyone had clean plates! Delicious!

  133. Amanda says

    I made this for a party yesterday, and I waited until everyone had eaten some to tell them what was in it. No one had any idea! I also made your snickerdoodle blondies, but due to my broken food processor, the wrong size pan, and a mix up between baking SODA and baking POWDER amounts, they didn’t turn out quite right. Note to self: buy a second 8×8 pan! I made the chocolate cake with an egg and white flour, turned out amazing! I’m making it again for Fourth of July. Thanks CCK!

    • Anonymous says

      Yep, it’s the same. I did it with chia instead of ground flax, except I forgot to grind the chia, so my cake had chia seeds scattered throughout….Ooops 🙂 Still delicious though!

  134. Carrie says

    this cake really was amazing! better than most UNhealthy cakes… incredible:) i will DEFIANTLY be making this again!

  135. Christen Williams says

    I’m excited to try this! I LOVE chocolate cake, and I do like cauliflower (although never thought if it for cake : )…have you ever tried cauliflower crust pizza? SO good.

    The pumpkin idea sounds really good too – I love chocolate with cinnamon, so I’m thinking “Pumpkin Spice Chocolate Cake” ?? : )

  136. Rhonda Webb says

    I just tried this recipe, with a few modifications (I only had low-carb baking mix in the house and I used 1/4 cup of egg whites since I didn’t have any egg replacer). I have to say the first bite really turned me off — I got a big hit of cauliflower taste. But my curiosity got the better of me and tried another corner — one thing led to another and I ate half the pan!!! It was still slightly warm, maybe that’s why the cauliflower taste was still there, but honestly, it was like chocolate cauliflower, so I figured it was lunch 🙂 I think I will try cupcakes next time to prevent the half-pan consumption rate. I think they might freeze well. I will try one of the chickpea recipes next. Really fun trying your recipes Katie!

  137. Rhonda D says

    OMG! I made this cake yesterday and it is amazing. It’s Great! love it.
    Thank you so much. I used Coconut sugar, and GF flour. it came out wonderful.

    Rhonda D

  138. Renske says

    Katie! I made this yesterday and while baking i smelled cauliflower everywhere, so that concerned me (and made me a little nauseous). But it tasted really good! I let my mother and sister taste it and they couldn’t figure out what the hidden ingredient was, and my sister loved it! Today I ate another piece and I think it’s even better when you wait a day. So thank you for all your recipes, can’t wait to try more!

  139. kristine says

    Loved the idea of using cauliflower and while I haven’t baked this cake (YET!) I did, however, begin incorporating cauliflower into my morning oatmeal…. pureed cauliflower (sometimes zucchini), cocoa powder, cinnamon, almond milk, stevia and a tablespoon of raisins or dried cherries. Way to inspire! Many blessings to you lady.

  140. Ellery says

    Katie!! First of all, thanks for the recipe!
    However, I want to save added sugar recipes for very special occasions only, but I REALLY want to try this, and don’t have any special occasions coming up soon.
    Is there any way you could make a sugar-free version??

      • Ellery says

        Oh, well I consider artificial sweeteners to be bad too. Some say they are worse for health than “normal” sugar. 🙁
        Sweetening with fruit is what I prefer.
        Except super special occasions of course. So maybe I’ll have to make one up to make this cake! haha 🙂

        • Anonymous says

          Xylitol is NOT an artificial sweetener and it’s good for your teeth, so you don’t have to worry :). I personally used a heaping 2/3 cup of dates and a few drops of stevia and it worked out really well.

        • Sherlock says

          Well, then Ellery if you manage to come up with an alternative to the “bad” sugar let us know. I’m glad you use Xylitol Katie.

  141. Anonymous says

    Just tried this recipe, and turned out very yummy, thank you (I’ve single handedly finished 3 squares (out of 9) in the last 10mins that they came out of the oven but thankfully these are also super filling and I am not physically able to have a bite more!

  142. Sandra (Chase's Mom) says

    I made this last night with fresh (uncooked) cauliflower and a real egg. I also substituted honey for the sugar (I’m sucrose-intolerent), put in truvia for the stevia, and used regular flour. I loved it! I haven’t had chocolate cake in years, and am going to try this again with gf flour so my mom can try it this weekend (I have a whole head of cauliflower to use up). I put the cauliflower and liquids into my Vitamix and ran it until it was totally liquified. That may be why I didn’t need to cook the cauliflower.

  143. Mommy Adventures says

    I made this as cupcakes for my daughters 3rd birthday. She LOVED them, and I loved playing guess the secret ingredient with my husbands family. They were all flabbergasted when I told them what it was. I don’t even like cauliflower, and I thought they were delicious. So moist. I licked the bowl when I was making the cupcakes, and even the raw batter didn’t taste like cauliflower. I used sugar, but I wonder if I can get xylitol over here (Australia).

  144. Becky says

    Made this this weekend, and YUM! I cooked it for ~22 minutes, so it was halfway between cake and brownies. My very picky two-year old keeps asking for more cauliflower cake–love it.

    Also, I don’t own a food processor, but I make many of your recipes that call for a food processor with my stick blender. For anyone else not able to invest in a good food processor it’s a fine ($30) alternative. It worked splendidly on the cauliflower.

  145. Emily says

    Hi Katie
    I just discovered your blog and am very excited to try out some of your recipes! I live sugar-free and dairy-free. I noticed that under the nutrition information you don’t have the amount of sugar. Do you have an estimate for this one? P.s. what are the measurements for using a regular egg instead of a chia/flax egg?

  146. erin says

    can you make this without the flour??? also, can you eat it right away or does it have to cool completely to set properly? i tend to like my cake warm… 🙂

  147. Kate Murphy says

    Vegetables in dessert is so NOT weird. When you have a picky 4 year do whatever it takes! I put sweet potato in cakes and zucchini! Beans in my brownies..even a little spinach puree! Love this cake, definitely making it! Thanks

  148. Margaret Bailey says

    Hi Katie! Just wanted you to know, I made this recipe with oat flour (and pumpkin) and it worked really well! I baked it for about 20 minutes because I like it gooey as well 🙂 Thanks so much for the delicious recipe!

  149. Stacey says

    This was crazy good!! Everyone loved it, and did not notice the cauliflower at all.. It was chocolate heaven. Thank you for posting this.

  150. Relaxnsmile says

    Tried this cake last night….listen to Katie when she says blend, blend, blend – I thought it was done, but I had to fish out some cauliflower chuncks and blend some more. In the end my mixture had a granular texture, not completely smooth but no lumps. I didn’t have (ener-g powder, or 1 flax or chia egg) so I substituted an egg – would love to learn about vegan alternatives to eggs but I was too excited about making the cake to wait. Also, I used regualr chocolate chips — again, listen to Katie and get the mini ones!
    I cooled the cake and covered it overnight in the fridge — my 2 y/o spotted it and asked for “chocolate cake” for breakfast. He loves it! I think it is yummy too. Thanks Katie!!

  151. Kim says

    Oh my this was so delish!!!! This cake is very moist and tasty. I was skeptical about the cauliflower, but now am sold. The kids and hubby loved it as well. So can’t wait for your cookbook. Thank you as always for your site and blog. Hope NY is turning out to be a wonderful trip for you.

  152. Laurel says

    Oh my goodness! My daughters and I just made this with the 1 cup pumpkin instead of the cauliflower and it’s FANTASTIC!!! Somewhat gooey, but still able to eat small squares with our hands. We used gluten free Domata flour, 1 egg instead of substitute, vegan chocolate chips, and coconut oil for the oil. Seriously wonderful 20 min out of the oven. Thank you!

  153. Christy says

    I’m totally using this recipe for my son’s 2nd birthday Elmo cake next weekend. 🙂 Do you think it will work as a layer cake? I wanted to try it in two layers and carve out an Elmo head once it’s put together.

      • Christy says

        Okay, the Elmo birthday cake was made! I’d like to send you a picture, maybe I could post it on your Facebook page? I will give that a try. I have to say the flavor was a little weird to me, though it’s quite possible it had to do with the fact that I *knew* what I was tasting… I asked a few people what they thought without telling them what was in it, and the responses ranged from “pretty good” to “amazing!” — my mother-in-law said it tasted like a dark chocolate brownie. So that’s good! I don’t think I will make it again as written, but the pumpkin version sounds spectacular so I will likely make that one next time.

  154. erin says

    OMG made this cake last night….and i’m in heaven!!! already planning when i can bake it next!!! to use up the pumpkin, and try something different, i’m going to attempt the “chocolate-pumpking pizookie” later in the week (because that cake won’t last long here!). thanks katie!

  155. Annette says

    Holy cow Katie! You hit the nail on the head with the recipe! It totally rocks! AMAZING! I used coconut sugar, didn’t add the chocolate chips and used agave in the frosting instead of maple syrup. I couldn’t keep little hands off the cake and frosting. We ALL fought for the bowls. 🙂 THANK YOU!

  156. Miranda Wheeler says

    I made these for a Sunday School party and did not mention the secret ingredient until the very end! They were great!

  157. Jessie says

    Mine didn’t turn out. It tastes like cauliflower 🙁 The kitchen stinks like old cauliflower too. So sad because there are so many good reviews here. Maybe I need to steam the fresh cauliflower instead of freeze and defrost it? Bummer!

      • Jessie says

        I think our problem was too much cauliflower. 🙁 We did 2 cups of pureed cauliflower instead of 2 cups raw. The texture turned out beautifully, it just tastes like cauliflower….which isn’t very pleasing.
        Thanks Katie!!! Love your recipes! 🙂

        • Chocolate-Covered Katie says

          Oh yes, definitely 2 cups pureed would be much more than 2 cups before pureeing because the uneven shapes take up so much space in a cup. (It’s one of the reasons a food scale is so much better in measuring foods. You find the same problem with things like dates.)

          • Christy says

            I had the same problem with the cake tasting like cauliflower even though I didn’t puree it first. Not sure what it was. Maybe my taste buds are too perceptive, haha!

          • Christy says

            Hmm. Well, looking at the recipe, the only thing in the steps that had any variation was that I premixed the wet ingredients and the dry ingredients separately a couple days before I was going to bake the cake, then threw the two together just before baking. So I don’t know that that would have done anything. As for ingredients, I am not vegan so I used real egg, milk, and butter, but otherwise I don’t think I changed anything. I used fresh cauliflower, pre-steamed until it was nice and soft. The only thing I can think that could possibly have gone wrong is that, because I have a different kind of stevia than you use, I don’t know how to measure it and just give it my best guess. I don’t normally have a problem when I do that with your recipes, but maybe because this one was a little riskier it needed something more reliable. I should have pre-tasted the batter like you suggested to someone above, but I didn’t think of it at the time, since like I said I hadn’t had a problem in the past when I just guesstimated my stevia amount.

          • Chocolate-Covered Katie says

            It could’ve been the stevia… but I really think the culprit in your case is that you used fresh cauliflower and actually cooked it before the recipe was baked. The recipe calls for frozen cauliflower because you don’t cook it before baking… that way it doesn’t give off any cauliflower aftertaste ;).

          • Christy says

            Aha! I thought that since frozen cauliflower is pre-cooked it would be the same thing, but maybe they are different. Well, now I know! By the way, I don’t know if you noticed but I did post that Elmo cake picture on your Facebook page, though it’s decorated so you can’t actually see the cake itself, haha. 😉

          • Anonymous says

            Frozen cauliflower isnt cooked, its just that since it was frozen, the composition of the vegetable changes and it makes it somewhat softer in texture.

          • Anonymous says

            I always use fresh cauliflower, but I DON’T steam it, I boil a pot of water, pour it over the cauliflower and just blanch it. Works great. No cauliflower flavour either.

  158. Lori J. Delgado says

    Hi Katie 🙂 OMG just made this cake with the frosting for my Bday and it is SO good!!! I LOVE dark chocolate and peanut butter and this is great. I used the pumpkin instead of cauliflower and it was so moist. THanks for the great recipe!

  159. Jessica says

    I had some cauliflower puree in the freezer that I thought I was going to have to throw away. I hated to waste it, but my family is picky (5 girls and hubby) and they tasted cauliflower in everything I tried to hide it in. In a last-ditch effort, I made this cake, with the Reeses frosting and mini-chocolate chips on top.

    They said it didn’t smell like cake while it was baking, and I got worried. I told them that’s because I made it from scratch and not from a box. 🙂 The girls helped me make the frosting (no secret ingredients to have to hide from them!), and they each had a piece after lunch. It was like a moist brownie consistency, and they loved it!!! I couldn’t believe no one mentioned it tasting funny! And it didn’t taste funny, just like chocolatey goodness! One said it was the best cake ever, and all said the recipe was a keeper. I won’t be telling anyone the secret ingredient anytime soon! Thank you SO much for getting my picky girls to down some cauliflower!!

  160. Lauren says

    Single handedly the best chocolate cake i’ve ever had! it was fantastic. 🙂 Thanks for all the incredible healthy recipes!

  161. Alyssa says

    So I made this today, and I’m sorry to say mine turned out awful. It looked great, it raised properly in the oven and had a nice texture. Has anyone ever smelled that weird scent cooked cauliflower sometimes gives off? That’s what it smelled like and tasted like. I followed the recipe exactly, except I used a real egg.

  162. Monica says

    My niece turns 9 on Tuesday. Since discovering that she has to live dairy-free, we’ve had lots of fun trying out your recipes (and learned how to modify other favorite recipes). I am so excited to find this cake recipe because it will be large enough for the whole family to share… she hated peanut butter until we tried out some of your recipes, so she’ll be so excited about the PB fudge frosting. Actually, I think we’ll all love it. There is nothing better than PB and chocolate together. 🙂

    • Marge Teilhaber says

      I am dairy-free since watching Dairy is Scary, a 5-minutes video on youtube. You won’t believe how disgusting the dairy industry is. And naturally meat is as bad.

  163. Elizabeth says

    Oh my gosh! I doubled this recipe to make a two-layer cake to celebrate my birthday this afternoon, and my entire family raved about it! I used sugar to sweeten the cake, and I paired it with a coconut vegan buttercream frosting and topped it with fresh strawberries. It was a big hit.

    BTW, I never divulged the secret ingredient 😉

  164. Georgia says

    I was planning to use pumpkin, till I read your Nutrition Facts page, and now I’m confused. On this recipe, you say to use 1/3 cup milk if using pumpkin, but on the Nutrition Facts page, you say to use 1/4 cup milk if using pureed plums or canned pumpkin… so which is it?

  165. Sophie says

    I just made this and it was absolutely amazing. Seriously one of the best cakes I’ve ever made, healthy or otherwise. Thanks so, so much for the awesome recipe!

  166. Stephanie says

    YUM this cake was SO GOOD
    I used fresh cauliflower which I cooked in the microwave for 2 minutes and made the oil free option.

  167. Christina says

    We try to stay grain free, so I used almond meal and coconut flour in place of the flour, also coconut crystals for the sweetener, and honey in the amazing peanut butter icing. I have to agree with your bf, this was THE most amazing chocolate cake!! Thanks so much for this recipe, I will be making it for every birthday from now on!! I’m also going to try it with an egg instead of flax, and maybe put some espresso in it. You ROCK!!

  168. Gemma says

    I am slowly working my way through your recipes but this cake requires some sort of aknowledgment. OMG this cake. I haven’t told anyone in my family what’s in it but you should see the rate it’s getting eaten hahaha! I had to use big chocolate chips that I then chopped up a little but it still worked out amazingly. I feel like I am super naughty every time I eat a piece (or two).

  169. Sarah says

    This is DELICIOUS! And MY boyfriend thought so too! I was very very skeptical at first, and was so close to making the pumpkin version instead, but I trusted all the other rave reviews on here, and they didn’t disappoint!

  170. Laura says

    Oh wowie wowie this was so good! I can’t believe the ingredients, and my son polished it off in record speed! Thank you, Katie!

  171. Rachel says

    Just made this the other day. WOW! Probably the best chocolate cake I’ve ever eaten, including super sweet store bought ones. It was ridiculously moist and chocolatey and would never have known it had cauliflower if I hadn’t seen it go in. 🙂 Used fresh cauliflower and just steamed it first, also cut the sugar in half, and still amazing!

  172. Kelly says

    Hi Katie! Im Kelly and Im from Vietnam. I tried this recipe today, it turned out great except for a minor prob,actually, pretty big prob. The thing is i live in Vietnam, so we dont have cooked frozen cauliflower here. So i used fresh one, but then i didnt cook it because i thought the frozen pne is also uncooked
    The cake turned out soft but it smelled so .. Cauliflowerly. Together woth other ingredients it made a pretty unpleasant smell …
    But thats my fault for reading the recipe carefully.
    In the end its still a nice cake 🙂

  173. Kaely says

    So, I made this tonight and it was yummy. I want to tell you the alternations I made and how they turned out because I appreciate such comments in blog recipes! 🙂 So, first, we’re gluten free so I used 1/4 cup plus a little more oat flour, then coconut flour to finish off that second 1/4 cup and hazelnut meal/flour for the last 1/4. I have to say that Hazelnut doesn’t seem to stand on it’s own very well, so the ‘cake’ was very ‘fudge brownie’ for us even after baking for 40 minutes! I used the flax seed, and added a dash of nutmeg to the batter. It was delicious and my husband had no idea that it had cauliflower and he loved it. I saw someone else posted that they used cooked cauliflower, I did as well and it worked great. I used 1 cup cauliflower puree because I assumed it would be the same quantity as the pumpkin…at any rate with a different flour (If i wasn’t too lazy today to make some almond flour for instance) it would be more ‘cakey’ but I’ve eaten like 1/3 of it and it’s FINE like this! 🙂

    I also topped it with coconut cream whipped (the creamy stuff on the top of a can of coconut milk whipped with a little powdered sugar and nutmeg…DIVINE. Thanks for the awesome recipes!

    • Kaely says

      Here are a few edits (in case my mom reads this! hehe). ‘Alterations’ not ‘alternations’ and when I mean ‘used cooked cauliflower’ I mean I started with raw fresh cauliflower and went from there…just to clarify!

  174. Wendy Howard, RD, LD says

    This recipe was fabulous! I used whole wheat pastry flour, canned pumpkin, sucanat instead of sugar and 1/2 cup So Delicious Coconut milk instead of milk and oil.

    Delicious! in the Reese’s Pieces Frosting I used the new PB2 Peanut Butter Powder–1/4 cup powder mixed with 2 Tbsp. water to equal 1/4 cup peanut butter. PB2 has 85% less fat than regular peanut butter. It was fabulous! I didn’t need to add any milk.

  175. Bella Damma says

    Hi Katie I just made the crazy ingredient chocolate cake. I did not have cauliflower so I used sweet potatoes and it was great. So moist. You are awesome. I love desserts but not the extra inches on my waist so your recipes are a life saver. No one could ever tell there was sweet potato on the cake. My husband actually asked for seconds. Tat isa miracle.

  176. Sarah says

    This was SO freakin delicious!!! I couldn’t taste the cauliflower at all, and neither could any of my kids or hubby! Job well done!

  177. Leaf says

    Since I’ve had chocolate cake made with beets before, it doesn’t surprise me that cauliflower would work well too! What a great idea — brilliant in its neutral color and flavor which makes it one surreptitious no-one-will-ever-know ingredient. Definitely putting this on my baking queue.

    Thanks, Katie!

  178. Rizi says

    This is my new chocolate cake. To be honest I haven’t made one in years as most chocolate cakes require loads of sugar and it’s just not worth it. It’s more moist than any chocolate cake I’ve ever had. And it’s addictive. My family and all of my guests who I entertain love it. The frosting is fantastic with it too. I use white whole wheat flour and soy milk. Delish! We also love the pecan pie and the lemon squares.

  179. Karissa says

    I made this tonight and it turned out great! I love that your recipes are easy to follow, pretty quick to prepare, and taste great! The texture of this cake is soft and delicate, and the chocolatey goodness is just right. You make me a better cook Katie! thanks!! P.S. I also made your eggy breakfast bread this morning and sprinkled powdered sugar on top. We ate it with maple syrup like a german pancake. Delish and filling! Kept me feeling good till lunch. You’re a genius!

  180. Mallory says

    Katie. I wholeheartedly believe in the cauliflower cake … but I tried the pumpkin version last night for a change (and because I went CRAZY at Sprouts – canned pumpkin for a DOLLAR!!!! haha I bought 10 cans) Anyways… it might’ve been the best thing I’ve ever made… seriously. It didn’t even need icing!! You should market the pumpkin version as a separate recipe!!! (I also made it in a cupcake pan…so it was kinda like pumpkin chip muffins) it was sooooooooooooooooooo good!! I’m going to make like 3 batches of them and pass them out to all my non-vegan friends, haha! Thank you thank you thank you for your culinary genius!!!

  181. Toni says

    I just found this recipe through a comment on another one of your recipes.
    This looks awesome! Your photos on all the recipes are fabulous. They make me want to try all the desserts — especially the chocolate ones. Yum!

    Keep up the good work on the site!
    Thank you.

  182. Emily says

    This is absolutely amazing!! I’ve had my eye on this recipe for awhile now and have been waiting for a reason to make it– a final exam week group study session seemed like the perfect opportunity to experiment! My friends can be a group of tough critics when it comes to vegan food, but everyone loved it! (Of course, I haven’t told them yet what’s in it…) It didn’t taste one little bit like cauliflower, and even though some of the comments on here said it smelled funny baking, my roommates all came out of their rooms asking what was going on because it smelled so good! Katie, you never cease to amaze me with your delicious and unique recipes– thanks so much for another great one! …that I will definitely be making again soon!! 🙂

  183. Kristi says

    I have made this twice, once with cauliflower and once with pumpkin – both were delicious! I do think I liked the pumpkin one slightly better. The second time I lined the pan with parchment paper, so I could easily remove the cake and decorate it. (It was for my daughter’s birthday.) This is now my go-to recipe for chocolate cake.

  184. Nujj says

    I have been reading your blog for a long time, but this is the first recipe I tried. I tried it with the pumpkin. I liked it a lot when I first made it… but the longer it sits in the fridge, the yummier it gets!! I frosted it with your coconut milk cool whip. Amazing!! I can’t wait to try more of your recipes.

  185. Monica says

    Holy cow! I can’t believe I missed this post. I love that it has cauliflower in it! My kids hate cauliflower so I puree it and hide it in mashed potatoes. Works like a charm. Can’t wait to try this! They’ll never know- Muahhahaha!

  186. Monica says

    I made this and served it to guests today, everyone liked it! It didn’t have the slightest hint of cauliflower taste. They knew it was sweetened with sugar free sweeteners, but they all ate it up!
    I used sugar free soy for the milk and about 2/3 of an egg since I had no egg replacement and it worked well. I served it alongside the sugar free cookie dough dip. No one had any idea there were beans in the dip! I slathered some on my cake- fantastic!
    I will never reveal my secrets- buahahaha!

  187. Andrea says

    Katie, this cake is awesome. Do you know how your nunaturals stevia packets compare to Now Better Stevia? That’s the only organic stevia I could find around here, and I think I added a little too much in this recipe. Also, I noticed one of your comments about people stealing recipes. My church is putting together a cookbook and has asked everyone to submit their favorite recipes. Since most of my favorite recipes are from this site, I was wondering how you felt about that.

    • Chocolate-Covered Katie says

      I’ve found NuNaturals to be the only one without an aftertaste.

      For the cookbook, I would normally be honored. But I’m working on a cookbook of my own and am not sure what the publisher would think or if they’d be okay with it, depending on the recipe. I would think that as long as you credited the website above the recipe, submitting one should be okay!

  188. Brian Thomas says

    I really need to limit myself to only reading one recipe of yours a day, or else I get overwhelmed with recipes I wanna make!

  189. Sherlock says

    I can definitely taste the cauliflower but it is pretty good. A great way to use up cauliflower that’s just sitting in the fridge.

  190. lisa says

    I’m making this for my birthday cake today. Seriously. I’m sooooooo excited. Thank you SO MUCH for posting this!!!! I really do love your blog!

  191. Christa says

    If I were to make this in a 2in deep round cake pan what size pan would I need to use? 8×2? 9×2? Also, would I be able to cut the baked cake in half to make it a two layer cake or is it too gooey for that?

  192. Shi Ning says

    Made this with canned pumpkin in the rice cooker today! It tasted great though it didn’t really cook well. I’m definitely trying it again though! Thanks for so many awesome recipes 😀

  193. Anonymous says

    i made this today and cooked it for 30 min but it was still too gooey in the middle, so i put it in for another 20 min and still too gooey?! It has a really funky first taste too, didn’t go over so well at my house.

  194. Michelle says

    Just tried this and it is awesome! Used the pumpkin instead of cauliflower. Also used your frosting recipe. My 6yr old son gobbled it up too! Thanks for healthy and delightful recipes!

  195. Kinzie says

    is “uncut stevia” the same as “stevia extract”? I have a huge container of NuNaturals white stevia extract that seems pretty concentrated. (I use 1/3 tsp to sweeten a gallon of tea, instead of the 1 1/3 c. white sugar I used to use.)

    Anyway, just wondering. Thanks!

  196. Lisa McIntyre says

    I made this cake last night and it was delicious! I used 100% white whole wheat flour with great results. I will be making again. Can’t wait for your cookbook!

  197. Heather says

    I have made many of your recipes using the gluten-free variations you list (THANK YOU), and I have a question…. I don’t think I’ve ever noticed Xanthan Gum as an ingredient, but on the side of my Bob’s Redmill GF flour blend it says that xanthan gum should always be mixed into GF flour blends for best results. Do you use the xanthan gum or do you skip it? I have always wondered when recipes don’t list it alongside a GF flour blend: are they omitting it or are they assuming it is already pre-mixed into the GF blend called for (since every blog dedicated to GF baking typically totes its own “best” blend of GF flours? (or that as GF bakers we will automatically add it?) Not trying to grill you, since your realm of expertise isn’t all things GF, lol, just wondering how you handle the xanthan gum recommendation for use with Bob’s Red Mill. Thanks!

    • Chocolate Covered Katie says

      Hi Heather,

      It definitely depends on the recipe. For mine, I have a friend who tests a lot of them with the Bob’s flour (for the ones she doesn’t have time to test, I just don’t list a gf option). She says she doesn’t bother to use xantham gum… but if you do have it on hand, I don’t see how it would hurt if you want to add a little in.

  198. Ellie says

    i’ve made beetroot brownies in the past and they were delicious but not vegan:'( can i substitute the cauliflower for beetroot in this recipe?

    • Unofficial CCK Helper says

      I haven’t seen a printer-friendly version, but when I want to keep a recipe for future reference, I just hi-light the recipe (and any photos and/or comments I want), right-click and hit “save,” then open a new Word document. I position the mouse at the top, then right-click and hit “paste.” I then re-name it and put it in my “CCK Recipes” folder.

  199. Hanna says

    Is the cauliflower flavor strong in this? Like can you actually taste it? Because based on the great reviews I was thinking of making it for my family but my dad hates cauliflower, so?

  200. Alice says

    I should never have told anyone that this cake contains cauliflower when I brought it to school… I didn’t have any flax or ener-g so my cake turned out really flat and fudgey, like a french Tarte au Chocolat what I really liked 🙂
    I told some of my friend to try a bite because I wanted to bring it to another friend’s birthday party but first try it out if the recipe works as I wanted. They were first like “Oh my god, this is so DELICIOUS!!!”, but when I told them what was in in their reactions were pretty… well… One said something like “You should seriously consider if you bring something like THAT to her birthday (insert disgusted look here) I THOUGHT I tasted something that was not chocolate…”, one was very excited to hear it was actually healthy because she thought she ate a ton of calories and passionately defended my cake against all criticism, and the last one to try didn’t really listen and said “Cauliflower in a cake? That would taste disgusting for sure” and then was just like “Oh my dear god! How?” when I told her she just ate and liked the disgusting cake.
    Strange thing.
    How do you proceed with disgusted feedback? It’s very startling to hear comments like that from people who just claimed how great this cake was and who actually care about health…

  201. Emily LeDonne says

    This cake is amazing! I completely omitted the 1/4 cup sugar(so I only used 1/3) It was still sweet enough for me! I added your chocolate frosting on top and it was great 🙂

  202. Carolina says

    I’m not a big cauliflower fan, but this cake was amazing!! I used 2 cups of finely chopped fresh uncooked cauliflower instead of frozen uncooked or fresh cooked cauliflower, and it turned out so well. So moist and still cake-y. I also upped the amount of unsweetened cocoa powder to a little less than 1/2 cup, and to make it gluten-free, I used 1/4 cup Bob’s Red Mill All-Purpose flour, 1/2 cup Authentic Foods Multi-Blend flour, and 1/8 tsp xanthum gum, but I would think that any all-purpose GF flour blend would work well. (I didn’t have Arrowhead Mills gf on hand.)
    My mom, who winced at the thought of vegetables in sweets, couldn’t stop raving about it. My dad said this is the best cake he’s had EVER, and my brother simply wouldn’t believe that there was cauliflower in it. Thanks so much, Katie!

  203. Laura says

    Hi Katie,
    I just came across your wonder web site and I can’t wait to try out this recipe!
    I read some of the comments that other people wrote and I noticed them mentioning about a EGG replacement…no where in your list of ingredients does it mention egg replacement?? I do see ener-g powder, which I googled and there is a list of different products under that name, baking powder, baking soda & egg replacement all with the same name “Ener-g”. You then list “or 2 tbsp ground flax” and to me that is flax powder not egg replacement. Katie, can you please clarify. 🙂

  204. Jenn says

    Wow! Yum! I am not vegan, or even vegetarian, and I thought this cake was delicious. My boyfriend and I decided to do a no-junk July challenge and halfway through the month I realized I had a planned girl’s night. These nights usually have loads of junk food so I went to the Internet searching for healthy desserts and came across your Site. I served this cake, made with pumpkin and it was a big hit! My boyfriend loved it too. I am looking forward to trying many more of your recipes.

  205. Kim says

    This looks so great! Can’t wait to try it 🙂 although for the chocolate chips – could I use raw cacao nibs? I know they’re super bitter, but they’d taste sweeter in the actual cake. Or would that not work at all?

  206. april says

    Thank you so much for this recipe!! I appreciate you posting these recipes for free, and for also posting measurements in grams.

    Anyhow, I made this using all stevia for the sweetener, and did the less oil/more milk trick. Fabulous!! I can’t get enough. Thank you!!

  207. Lilly says

    Hi Katie! Your blog has been of great inspiration for me. Your recipes are awesome thanks very much for them! I like to try new and weird things and this cake sounds great! Do you reckon I can make it gluten free though? unfortunately I’m a coeliac and I can’t eat spelt flour. What would you recommend?

  208. SethBlogs says

    Hi Chocolate-Covered Katie:

    It was my girlfriend’s birthday yesterday, and so I decided to surprise her by baking a healthy cake, but I lacked the skills for the endeavour, so it was your cauli-“flour” cake to the rescue! I made a blunder in the process (forgot to put in the sugar till after I’d already blended the dry and wet ingredients), but I baked on, and warned my sweetie, when she met her birthday dessert, that this might be a case of the thought being what counted.

    To my delight, however, she said she loved it (and I think she may have even been telling the truth, because she immediately demanded a second piece – even after I’d told her about the secret ingredient).

    Thank you, CCK! You saved the (birth)day!


  209. Marianna Wilson says

    Hello, Katie! I really admire your efforts! I am a big fan.

    I REALLY hope that you can still include your web-posted recipes in your cookbook because it would be really convenient for the rest of us to have all the recipes in one place. Will you please let your publisher know this?


  210. Lori says

    Help! How do I make this into a 13×9 cake pan recipe? I’ve been planning for the last few days to make this for my son’s birthday party tomorrow, and am just planning to go get the ingredients i need today when i look and saw that it’s only for an 8×8. How much do you think i should increase the recipe? Maybe double it? But then what would you recommend for changing the cooking time/temp? Thanks!

  211. Lily says

    Hiya, Katie! I tried this cake with a few changes… I used 8 stevia packets instead of the sugar, and I used white whole wheat flour. The only thing that didn’t work the way I had hoped was that the chocolate chips didn’t melt (your sugar free ones) so I just wanted to report beck that the sugar free chocolate chips aren’t the best in this recipe. For some reason they didn’t melt. They just became rubery! It was delicious besides the chocolate chips, and I will hopefully make it again with real chocolate chips! 😀

  212. Jeanette says

    Oh my, this was amazing. My kids devoured it, and my oldest even mentioned he was glad I didn’t try to give him desserts that I snuck healthy things into. Haha. Great job, Katie, this was really delicious!

  213. Squizzie says

    I have been scoping and drooling over the pictorial art and ingredients lists in your creations, made caramel slice as a birthday cake for my oldest…went straight to Number 1 with a bullet. We are from Oz (not the red slipper one) and some of the names of ingredients I am not familiar with, such as the type of tofu you use or “uncut “stevia….as you seem to be flexible with most, I am guessing it doesn’t much matter?
    BTW, is there a hardcover cookbook that comes with the blog?
    Yours in chocolate


    • Chocolate Covered Katie says

      Hi Lizzie 🙂
      For the tofu, I’ve heard some people say MoriNu has much less of an aftertaste… but others disagree so I think that’s a personal preference. If you don’t have uncut stevia you can just go with the sugar options listed in the posts.
      And the cookbook is coming out in late 2014 🙂

  214. Ellie says

    just made this and topped it with one of your healthy frostings + some fresh strawberries! my dad couldn’t believe what was in it – at first he asked for a tiny piece but after I told him that it was healthy he went back to get more! katie, you and your recipes are so amazing 🙂

  215. mary says

    Any one ever made these into cupcakes? Would it still come out good? I want to make chocolate cupcakes for my office for Halloween!

  216. flamingo mom says

    Incredible. My daughter made this for me tonight and it was really great. The children all loved it, too. I definitely want more of this!

  217. Becki G says

    I will be making the pumpkin version today, not because the cauliflower is too weird,, but because I dont have any right now…. 🙁 I would love to try that, but I I don’t think its worth a trip to the grocery store just for that….

  218. Lena says

    Okay, so I made this today, and I just have to say: while this cake is good, it’s definitely my least favorite of your chocolate cakes. I could definitely feel the cauliflower (though if I hadn’t known there was cauliflower in it, I wouldn’t recognize it as such — I’d just recognize a strange, out-of-place aftertaste) and just overall wasn’t amazing. I would definitely recommend making the pumpkin version of this — specifically, I’ve tried your chocolate-pumpkin brownies several times now and they’re awesome.
    Sidenote – I made the recipe exactly as written, except that I doubled it, and used fresh, cooked cauliflower. And also I used “real” eggs, but from the other comments I read that shouldn’t have caused a problem. I baked it for over 50 minutes and the middle was still kind of wet, but I suppose that has to do with the fact I doubled it, plus that the batter was rather liquidy.

    Thank you, however, for all of your recipes — I don’t want to sound ungrateful, especially since you are one of the main reasons I can eat things that are both healthy and tasty. 🙂

  219. Jamie says

    Always fun to experiment with new ingredients! Unfortunately, mine didn’t turn out very well. I definitely taste the cauliflower in it and it’s very flat and dense – more like brownies than cake for sure.

  220. Rachel says

    I made the pumpkin version of this tonight (didn’t have cauliflower on hand) with a few teeny alterations: I subbed whole wheat flour for 1/4 cup of the AP flour, subbed 1 very ripe mashed banana for about 1/4 cup of the pumpkin, and baked it in a 9 inch circular pan instead of an 8×8 square one. It also only needed baking for about 20 minutes. It was awesome! Very moist and dense and so so chocolatey. With the icing it was the perfect end to my day. Thanks for the great recipe! This one is definitely going in the vault.

    Also: your boyfriend refuses to touch tofu but will eat cauliflower cake? He doesn’t know what he’s missing.

  221. Lisa says

    This was absolutely fantastic! I made a couple of changes but basically followed the above and I can’t believe how great it turned out. I will be featuring it on my blog in the next week or so and will be sure to link back and credit your fabulous idea!
    Looking forward to trying more of your recipes! Cheers!

  222. Maggie says

    Katie, this cake was AMAZING!!!! I was a little skeptical with it being “healthier” and made with whole wheat flour. I couldn’t stop eating it, if you eat almost the whole pan I’m not sure it’s really that “healthier”,hehe

  223. Michelle says

    Katie, just made this for my 7-yo twins and their 11 yo brother. They ate 1/2 the cake– and I was cracking up that cauli made it’s way in! Love your recipes–thanks for sharing your craft!

  224. Elaina says

    I just want to say what a great recipe this is! I used fresh cauliflower, 1/3 c coconut sugar, 1/4 c cane sugar, and buttermilk. I baked about 25 min, and it is so moist & delicious. Love it!!

  225. Linda says

    Hi Katie,
    I am so excited to try this cake for my Book Club meeting Wed. night. We are reviewing The Husband’s Secret, so a secret ingredient is great and it is healthy to boot!

    My wonder questions are: can I make it a day ahead if I refrigerate it? Is it supposed to be cold? Can I use Macademia nuts ? Thanks!!!

  226. Nicole Evans says

    Hi! This sounds really cool! but thinking of making it for my 3 yr olds birthday. Do you think it will work good for cupcakes?

  227. Courtney says

    Hi there Katie!

    My roommate’s birthday is tomorrow and I decided to make this cake and try to prove to her that baking without all the sugar, butter, and heavy creams can be just as celebratory!! I swapped a few of the ingredients for things I already had in my pantry and it turned out AMAZING!!!!

    Instead of spelt flour I used the same amount of brown rice flour; I omitted the flax; used 1/3 cup stevia + 1/4 cup organic cane sugar; and instead of the cauliflower/pumpkin/plums I used pureed sweet potato baby food with 1/2 cup unsweetened vanilla almond milk (RISKY!) I baked it for 25 minutes and….. it’s perfect!!

    Just thought you might enjoy a little twist on your amazing recipe! Thanks so so much!


  228. Anita says

    Hi! Just came across your yummy looking recipe, (Have tried a few of your recipes and I am a massive fan) I am very keen to make this one. I seen some comments about Egg substitution but I don’t see it in the ingredient list?

  229. Ivy says

    OMG! I made this today and it is amazing! I did cupcakes and used the pumpkin version. My hubby said they are the best I’ve ever made! Thank you : )

  230. Kyla says

    I bought some cauliflower, so that I could make this. I just have one question… do you think cacao powder would work instead of the cocoa? I never have cocoa powder, so I’d only be able to use cacao. Thanks in advance!

  231. Tracy says

    I made this cake and I used the pumpkin and it is awesome!!!! and I used the same frosting as you did my kids stated this is so so good when I grow up can you teach my wife to make this lol they are 8 9 12 to funny thanks for sharing your very yummy cake

  232. Kathleen says

    In the recipe you transitioned from 1/8 tsp uncut stevia to 1/4 cup sugar. Was that on purpose? It just seemed like a big difference and I wanted to check before making the cake 🙂

  233. Elizabeth says

    Love love love this! Made it as mint chocolate chip cupcake for my son’s 16th birthday party and it was a great hit. I used the pumpkin, extra Xylitol (didn’t have cut stevia) and King Arthur GF flour blend, and added 1 T of mint extract. This made 9 cupcakes and we all loved them, even my junk eating husband liked them better than anything else he has had. Thanks so much for all you do! Your recipes are so easy for me to adapt to our food sensitivities, and you are a baking genius. And I frosted it with mint chocolate frosting shot frosting and sprinkled with more mini chocolate chips. Yum!

  234. Missi says

    Not so much at our house – I used fresh cauliflower – would that make a difference?!? The Reese’s frosting is fabulous! I’m going to put that on my vanilla ice cream and leave the cake out! 🙂

    • Amy says

      Someone commented saying they used fresh I think…and maybe they steamed it for a few minutes? I haven’t tried this recipe..I plan to tonight. I will be using fresh! My plan is to pulverize the cauliflower in the food processor until crummy, then microwave for 1-2 mins. Then back in the food processor with all the liquid ingredients. Hopefully it will turn out ok!

  235. Alice says

    Hey, IDK if you’ll get this comment anytime soon, but I was wondering what kind of milk you used in the recipe. Was it almond milk? I know you use that in many of your recipes, and that’s what I tend to use too, but just wanting to know how you do it. And if not, do you think almond milk would work as a replacement?

    • Unofficial CCK Helper says

      Katie often uses almond milk, and it is always a good choice when one of her recipes calls for “milk of choice.”

  236. Belle says

    Sounds cool! Totally gonna try this tomorrow – have to make some chocolate cake for a 9 year old on my road (she begged me – shes so cute!!!) – and im gonna give her this – her mother will LOVE me for getting her to eat cauliflower!!
    Can you use your sugar free chocolate chips in this? xx

  237. Joy says

    My husband’s birthday is next week and I was looking for a healthy chocolate cake recipe to bake. This looks wonderful! I was wondering if a person could use coconut flour instead of the spelt flour. Also I noticed the other recipe had coconut sugar instead of the Xylitol and Stevia. Could maple syrup take the place of either of these and if so, how much?

  238. Molly says

    Hi Katie!!
    Firstly, I want to say how much I love all your recipes!!! They’re soooo good! I’ve tried this recipe a few times, but what comes out never quite looks like yours. It still tastes amazing though xP I was thinking maybe it’s the chocolate chips. Do you put them in the food processor? That sounds kind of weird I guess, but I can’t really think of any other reason mine doesn’t look right. Thanks for everything you do!!! Your website is amazing!!!!

    • Unofficial CCK Helper says

      Please give details on how yours looks. Also read Katie’s FAQ page at the top of the blog.

  239. Tom says

    Hi, Katie.
    At first, I thought it would be such a horrible combination. Cauliflower and chocolate?! Luckily, being vegan made me open-minded to other tastes, flavours and combinations, that are less conventional. And that open-mindedness was SO worth it.
    That cake is DELICIOUS! So soft and flavourful, just like biting a cloud… If I could allow myself to do it, I would have eaten everything the same day, but I want to keep some more for later. I eat one small-sized portion, but then I see that it was too small, and I take another piece, and so on…
    Do you know whether it’s possible to use the cauliflower paste in other cakes’ recipes? Do you have any of them?
    Thanks for the recipe.

  240. Jacob says

    Cake was nice but different I made it for my sister’s birthday and she liked it but I decided to tell her about the cauliflower after she’d eaten it and when I did she was horrified but she still thought it was nice I would recommend this website’s fudge sauce to go with it

  241. mezzopiana says

    Hi, just a question that was puzzling me in case you have time to respond: why should the frozen cauliflower NOT be cooked but if using fresh it should be? I haven’t braved this cake yet but planning to, and wanting to give it the best chance possible of success… Thanks!

  242. Nadia says

    Hi from South Arica! This recipe is simply Aaaah-mazing! Just recently came across this recipe and it is without a doubt, my favourite healthy dessert recipe. I’ve just made it for the third time in three weeks! The third time I was out of choc chips, I just added pitted dates instead! I also use a full 2/3 cup milk and I absolutely luvvvv the moist fudgy texture when it’s baked for a shorter time. This definitely tastes yummiest after having rested for a day in the refrigerator. I use fresh cauliflower and I don’t cook it in advance. Works perfectly fine.

  243. Lil says

    Katie, this cake looks amazing in your photos!! so after dwelling on it for a few weeks I made this over the weekend and followed the recipe, including baking time (and I did not omit the flaxseed) and I still ended up with what I assume looks and tastes something like your super gooey version. It tastes good (I can taste the cauliflower as a nice subtle flavor -not unpleasant at all) but it never rose and the texture is more like a very chewy-gooey brownie. I will say though, that I used fresh cauliflower -tried looking up online whether frozen cauliflower is pre-cooked but I could’t find a definitive answer whatsoever… could that have been he reason for it not rising? Any thoughts or recommendations? Love your blog btw!

  244. Phoenix says

    Dear Katie,
    While I enjoy looking at your recipes, and many of them would probably be worth trying, I just don’t have those kind of ingredients on hand on a regular basis. (Try, like, practically never). And there are sooooooo many ingredients. Don’t you have something with fewer ingredients, and with “normal” stuff we might already have in the kitchen, for the rest of us lazy folks?

    • Unofficial CCK Helper says

      Many of Katie’s recipes will offer substitutions for the harder-to-find ingredients. For example, if you don’t have spelt flour it will list that you can use regular white flour. Regular sugar is always listed as an option in place of xylitol, and it always will say nut butter of choice, in which case you can use regular peanut butter. Other than that, feel free to always ask about substitutions for a specific ingredient in a specific recipe that she posts. Usually someone will have an easy alternative to tell you!

  245. Michelle says

    Will fresh cauliflower work? I don’t think I’ve ever seen frozen cauliflower around here… This looks so interesting I have to try, once I figure out the cauliflower situation of course! Thank you!

  246. Michelle says

    Katie, for work I teach a nutrition education class and for the kids I wanted to try this, I think they will be shocked to find out there is veggies in this. But i do have a questions, I’m not sure if you can answer but if anyone knows please share, now instead of sugar or any substitute would applesauce work? or would that make it too moist. Maybe lessen the amount of milk used?

    Thanks in Advance

  247. Sharon says

    I made this with pumpkin and one egg and it was very good. Moist with a nice crumb. Now a favorite recipe for me.

  248. Lori says

    My family and I LOVE the pumpkin version of this cake. It is absolutely delicious. My children often request this for dessert. I currently live in Shanghai and love that I can make most of your recipes (however I’m still trying to find coconut butter and a good food processor). Your recipes are simple and delicious. Thanks for creating such yummy healthy things!

      • Lori says

        Yes there is still a store in the Ritz. City Shop. Not sure if that is the same one from 2002. Shanghai is growing so fast and has changed since we arrived in 2013. Can’t imagine what it was like over 10 years ago.

        I will def try making my own coconut butter. Our next move is to Singapore so I’m hopeful I can get a good food processor there that doesn’t cost a million dollars.

        Thanks again for creating great healthy desserts!

  249. Nancy says

    Last night, my 5 year old grandson asked (ordered) me to make something healthy and with no dyes so he can eat it. This is what I am going to make for him. Oh, he loves you recipes

  250. Ali says

    Wondering if the chocolate cauliflower cake recipe can be doubled. It’s so easy to make and so, so, so delicious!

  251. katie says

    Would this be a good cake to make into an ice cream cake? Would the added moisture help keep the cake from getting dry…or turn it into ice?

  252. mish mirsky says

    Katie, i’m about to make this recipe and need to ask…you have 1/3 cup sugar listed then right below you list 1/8 tsp stevia OR 1/4 MORE sugar. that’s strange. why 2 separate lists of sugar for the same cake. looks like it all gets mixed together anyway. i look forward to your reply. and i LOVE LOVE LOVE your website and deelish chocolate goodies. omg.
    yours truly, a TRUE chocoholic.

    • Unofficial CCK Helper says

      You use 1/3 cup sugar. Then you have the option to either add an additional 1/4 cup sugar or use 1/8 tsp stevia in its place. But you add the first 1/3 cup sugar regardless.

  253. Elaine says

    How would I adapt the chocolate raspberry lava cake to a full-size cake? A single serving of your recipes goes too fast!

  254. MDP says

    I see you mention that the cauliflower makes the cake moist and obviously cauliflower isn’t bad for you, but just wondering what made you include it or use it as a substitute and what is it substituting? Someone mentioned eggs, but I don’t see eggs on the ingredient list.

  255. Ryan says

    LOVE your website and find myself here all the time! What is the purpose of the ground flax? Does it work as an egg substitute? Could I subscribe a whole egg with the same results?

  256. Donna says

    I love your recipes. There are 25 foods I am sensitive to but the hardest to avoid are soy, cane sugar and wheat. I appreciate that you give options. I am frustrated, however, because the recipes don’t always seem to have a way of printing them out. Am I missing something?

    • Unofficial CCK Helper says

      All of her newer recipes are printable. For older ones, why not just paste just the recipe into a word document? Easy!

  257. Talia says

    5 stars
    Love this! Will it do well in a cupcake version? If so, how long is baking time? I don’t feel like experimenting with baking time and thought I’d ask in case anyone has done it.

  258. Carolyn says

    Don’t understand why we can’t use fresh cauliflower in the Chocolate Cake ??? Does freezing change it, soften it ???

  259. Dani Sonnenberg says

    5 stars
    I used your sugar free chocolate bar (chocolate chips) recipe instead of buying mini chocolate chips.. I also used cauliflower crumbles which I found prepackaged in a bag in the fresh produce section. I did not cook the cauliflower before hand but mixed it raw with the almond milk and vanilla in my Ninja blender and then mixed it right in the dry ingredients. I also cooked it for 10 extra minutes to make sure the cauliflower was cooked well enough. The cake turned out wonderful! It’s very moist and perfect texture! I can not really tell the difference between this and regular cake. I used all stevia for both the chocolate chips and the cake. Thanks for the recipe!

  260. Marc says

    Hello Katie,
    I made this cake and it came out very fluffy and moist. Delicious… however I could smell and taste the cauliflower and it was quite strong. That did not dissapoint me at all but some of my guests didn’t even want to try because of the smell. I did use the frozen cauliflower and completed your recipe to the T. Is there any ingredient that can mask the smell and flavor of the cauliflower? Or maybe a tecnique to take away the smell and flavor before adding the cauliflower to recipe? I think the consistency is perfect that is why I want to try the recipe again with the cauliflower.
    Thank you.

  261. Andi says

    5 stars
    I made this for myself on my birthday and let me say I fell in love? some of my family members were a little iffy cause of the dark chocolate taste but it was MY birthday after all and I was completely satisfied! Thank you so much! xx

  262. David Hudson says

    4 stars
    I cannot wait to try this on my church at next months dinner. Lol. Thank you for the recipe. I love trying new and “weird” or as I prefer it called, unique recipes. You get bonus point’s for it being healthy.

  263. Elle says

    How many servings are in this? I’ve made it before and its delicious I could eat the entire thing myself if I don’t stop myself !

  264. Melissa says

    If I need/want to bake this in an 8-inch round cake pan (I’m thinking of doubling it to make two layers) how would you recommend adjusting anything, specifically the baking time and/or temperature?


    • Jason Sanford says

      If you bake it in a round pan instead of square, nothing should need to be changed as long as they’re both 8-inch. However, sometimes doubling a recipe doesn’t work, so just be aware and maybe google for tips on successfully doubling recipes. Good luck!

  265. shanice says

    hey katie i would really like to try out this recipe so i was just wondering how long the cake could be kept and how it should be kept. thanks so much in advance!

  266. Sarah says

    I have a question about the amount of flour. My 3/4 cup of flour measures to be 90g and 1 cup is 120g. Which should I use? I never know to go by weight or measure when the numbers differ. I can’t wait to make this, but i don;t want to mess it up either! Cauliflower and chocolate sound like a very delightful combination 🙂

    • Jason Sanford says

      Thanks for pointing this out, it must have been a typo! Should be 1 cup. We just fixed it. Sorry for the error!

      Jason (media relations)

      • Sarah says

        Thanks for the clarification. I’ve made it twice now and have decided cauliflower and chocolate do indeed belong together. This is by far my favorite chocolate cake recipe 🙂

        And for anyone that is wondering about the fresh vs frozen cauliflower – I used fresh steamed cauliflower which worked just fine but then I needed less milk since the cauliflower puree contained more water.

  267. A Weiss says

    AMAZING! I cut the sugar and omitted the oil. Next time i will cut the chips to 1/2 cup from 3/4. Really cannot believe how good this is! THANK YOU!!!!!

  268. Jamaica says

    I made this last year for my boyfriend’s birthday, and he wouldn’t share it with anyone. I only told his sister the secret ingredient so she could be in on the laugh, until he finished the WHOLE cake. He took the news pretty well afterwards, with a sheepish grin since he couldn’t backtrack on how much he’d loved it. I’m going to make it again today, possibly in cupcake form to throw off his suspicion! Thank you so much for this delicious, sneaky way of giving people more vegetables!

  269. Pam says

    Tried this yesterday morning and took them to the office. Cut them “brownie size” they were delicious and a BIG hit at home and the office. Served with a small heaping of CoolWhip Lite. I ate mine plan as I go for good taste and low calories. Cut 16 squares which made each square around 67 calories. Really have loved working with your recipes as I tweeek the recipes to see if I can squeeze any calories out with substitutions.

  270. Katie Cahill says

    Made these with unbleached all purpose flour, sugar + stevia, vegetable oil, the flax, the cauliflower, & most of a cup of the mini chocolate chips. Topped with healthy peanut butter fudge frosting. These were delicious! So soft & so chocolatey. I hope to try them with dark chocolate chips (chopped) next time for an even healthier goodie!

  271. Kelsey says

    This cake definitely tasted better with Katie’s frosting and after having been in the fridge for a day. My only addition was a bit of salt and coffee to the frosting. As a note, I’m feeling some indigestion today and wonder if it may be because I used raw cauliflower. Next time I’ll try cooked.

  272. Sue Medeiros says

    Wow Katie….I had extra cauliflower in the fridge and needed to make something. Your email came in with this recipe and I dared to make it! We loved it. This was amazing. I did steam the cauliflower and it worked perfectly. I can’t wait to try this on others without divulging the secret ingredient!
    Question: How long can you freeze this for and how long can you keep it in the fridge?

    • Jason Sanford says

      It’s probably the same as other cakes in terms of how long it will last, so 2-3 days in the fridge, a month-ish frozen 🙂

  273. Lex says

    i always want to try your recipes but it’s all in cups, is there a way for you to start including grams?! i don’t understand why people use cups as a reliable measurement..? it’s so inprecise& i’ve heard of some places having to have different recipes based on the seasons because the density of the ingredients changes! crazy. kitchen scales can cost as low as 15$

    • Jason Sanford says

      Katie used to post both grams and cups and surprisingly got a lot of negative feedback from readers. She still uses a food scale personally. But to convert cups to grams, just look on the labels of ingredients. For example, 1 cup of flour will say on the package that it’s around 120g. One tbsp cocoa powder is 5g, etc.

  274. Princess says

    Am I missing something? People posted using real eggs/e1gg replacement, but I don’t see egg as an ingredient in this recipe.
    Also, could I sub spenda for the sugar?

  275. Katie says

    Do you measure the cauliflower rice when it is frozen or once it is thawed? I’m assuming the measurement would be different? Thanks!!

  276. Amanda Price says

    Not sure if the people who rated the recipe actually made it before giving the rating- most of the comments are just “ooh- this looks so good!”.
    The kitchen WILL reek of cauliflower during and after baking. Not fooling anyone in my own home, for sure.
    I felt it needed more salt and perhaps some coffee powder to brighten up the chocolate flavor. I used oil and sugar with regular milk so I don’t think the blah-ness comes from a lack of authentic cake ingredients. It was moist and had a decent texture but I cannot imagine anyone that has eaten chocolate cake calling it the best chocolate cake they have ever eaten. I am hopeful that with frosting, my family will at least eat it without complaint.

    • Jason Sanford says

      It should definitely not smell like anything but chocolate. What brand of frozen cauliflower did you use?

  277. Katie Billings says

    Amazing recipe! Have made multiple times–always a crowd pleaser! Make SURE the cauliflower is completely thawed at or near room temperature! I made that mistake yesterday, and it was a goopy mess (I did not have time to try cooking longer before the party-just had to abandon it)

  278. Annie says

    I just made this and topped it with your healthy chocolate frosting (used PB powder and 2 tbsps water as suggested in a comment) and it is genuinely one of the nicest chocolate cakes I’ve ever made at home! Probably the nicest?! Tastes just like a Betty Crocker devil food cake!! A quick tip for any UK bakers is that if you have a fan oven, cook this at 165 for 25 mins- 180 for 30 will dry it out a bit. Soooo good though, thank you Katie!

  279. Megha says

    This looks divine. And I am sure it tastes wonderful too if one is able to pull off the recipe successfully lol!
    Sorry, what’s GF ap floyr? I have Bob’s brown rice flour. Can i use that or almond flour. Also please suggest on how we can replace maple syrup/honey/brown sugar in place of regular sugar in this recipe.

    • Jason Sanford says

      gf ap is gluten free all purpose, such as Bob’s cup for cup all purpose. Not sure if almond or brown rice would work because of the lack of binder (but be sure to report back if you experiment). You could easily replace the sugar with brown sugar (or coconut sugar, but if you wanted to use a liquid sweetener then you’d have to play around with the other ingredients because it would change the texture to just sub a liquid for a solid.

  280. Kenya says

    Why do people keep asking you about eggs? I don’t see one in the recipe and I just threw it in the oven without one. Am I missing something?

  281. Jamie says

    Wow, this was surprisingly good! Definitely going to make this again! I forgot to thaw my cauliflower before I was ready to use it, so I put it in the microwave to defrost (but I cooked it only until it was defrosted–no more). Measured it after thawing. I didn’t have all-purpose flour, so I used pastry whole wheat instead. This worked really well–couldn’t tell the cake was whole wheat. I accidentally left out the flax, but I couldn’t have told you it was missing. I didn’t have the patience to wait for it to cool so I could frost it–we ate it warm (right out of the oven!) unfrosted but with ice cream.

  282. Debbie says

    Hi, all I have is frozen riced cauliflower, do you think I can use that in place of the fresh? WOuld love to try making this

    • Jason Sanford says

      We have never done it so can’t vouch for it. But we do know a few readers who said they tried it successfully!

      Jason (media relations)

  283. Kristen Feldman says

    Could you add zucchini to this recipe? I would love a no flour if any kind chocolate cauliflower zucchini muffin/cake or something. Any ideas would be welcome and definitely Baked here thank you!!!!

  284. Ilana says

    Can this be modified to fit in a 9×13 cake pan? I’m looking for an egg-free chocolate cake recipe that I can make in that shape for my son’s birthday.

  285. Jacinthe Roberts says

    This tastes amazing!! The only downside is that the cauliflower smell is too strong for me. Did I do something wrong?

        • CCK Media Team says

          So it was fresh originally and was cooked? It really needs to be the frozen kind that comes in a package for this recipe, not fresh cauliflower. That will make a big difference!

    • Ariana says

      This is coming in late, but I made the cake last night and used cauliflower I froze as well. However, in order to freeze your own cauliflower and have it last a while, it’s recommended you put it in boiling water for five minutes and take it out. That way it kills any enzymes that can cause the vegetable to go bad. This is what I did when I froze my cauliflower and the final cake was not too bad! I just wanted to let you know in case you ever have cauliflower again and don’t necessarily want to buy it frozen already 🙂

    • CCK Media Team says

      Hi! Full nutrition information for this recipe (and for all of Katie’s recipes) are always linked under the instructions in the recipe 🙂

  286. Barbara says

    I love your recipes, but please don’t reference using xylitol for sugar free
    OR uncut stevia (not wholly approved by the FDA. People who would need that already attend to their need. Otherwise these are NOT proven safe, especially known to cause digestive trouble if eaten too frequently. Xylitol is known to kill dogs.If there are children in the house, there is a serious poisoning risk. Artificial sweeteners are not “clever” substitutes. They should never be consumed by anyone. I researched this
    for a book I’m soon to publish called How to Treat Yourself. I wrote it for my 7 grandchildren to follow when they’re old enough to understand it. Love. Barb

  287. Eileen says

    I had to let you know that this chocolate cake with the frozen cauliflower is the best! I can’t count the number of times I’ve made it. It’s a hit with all my family, even those who aren’t chocoholics! Truly, it’s addictive! Thank you!!

  288. nina says

    Please, please stop using a paragraph to give instructions for the recipes. This makes it so hard to follow and not make mistakes. Your site has some wonderfully inticing recipes but I can’t fight with the directions ! Please fix this.
    Thank you for all that hard work developing these recipes.

  289. Nora Dennehy says

    Excited to try this! Do the mini choc chips get out in with the dry ingredients, or in the food processor with the wet?

  290. 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.

  291. 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

  292. Rose says

    5 stars
    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?

  293. tori says

    5 stars
    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

  294. Shu Xian says

    5 stars
    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.

  295. Christina Holloway says

    5 stars
    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

    • 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.

  296. 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.

4.96 from 81 votes (70 ratings without comment)

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