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Healthy Chocolate Cake

This secretly healthy chocolate cake recipe tastes just as good as any bakery chocolate cake.

Recipe from Chocolate Covered Katie (chocolatecoveredkatie.com)

Cook Time 30 minutes
Total Time 30 minutes
Yield 1 cake


  • 1 cup spelt, white, or bob's gf flour
  • 1/2 tsp each: baking soda and salt
  • 1 tsp baking powder
  • 1/4 cup unsweetened cocoa powder
  • 2 tbsp ground flax (Here's a vegan chocolate cake with no flax)
  • 1/3 cup sugar, or xylitol for sugar free
  • 1/4 cup additional sugar, OR 1/8 tsp uncut stevia
  • 1/2 to 1 cup mini chocolate chips - not optional; omit at own risk
  • 1 tbsp pure vanilla extract
  • 2 loosely-packed cups frozen cauliflower, thawed completely but not cooked (250g) (Or omit and sub 1 cup canned pumpkin if cauliflower is too crazy for you)
  • 1/2 cup milk of choice (For pumpkin version, use just 1/3 cup)
  • 3 tbsp oil - or omit and increase milk to scant 2/3 cup for a lower-fat option


  • Preheat oven to 350F, and grease an 8x8 square baking dish. Combine all dry ingredients in a bowl, and mix very well. Combine all liquid ingredients and the cauliflower in a food processor and blend until super-smooth, so there are NO lumps whatsoever. (See nutrition link below, for an option if you don't have a food processor.) Pour wet into dry, and mix until just combined, then pour into prepared pan and bake 30 minutes. (Or you can try my super-gooey way: bake only 14 minutes and then leave uncovered in the fridge overnight, and it'll firm up and turn out like fudge! Not everyone likes this undercooked texture; I wouldn't serve my gooey version of the cauliflower dessert to anyone but me!) Let cool completely. After a day, this cauliflower cake is best stored in the fridge. (I frosted the cake with my Healthy Chocolate Frosting, recipe linked at the beginning of this post.)
    View Nutrition Facts


Leftover Cauliflower? Make Cauliflower Pizza Crust!