Crazy Ingredient Chocolate Cake

Healthy Chocolate Cake With A Secret Ingredient Cauliflower

This cauliflower chocolate cake might be the most “out there” recipe I’ve ever posted.


  • 1 cup spelt, white, or bob's gf ap flour
  • 1/2 tsp each: baking soda and salt
  • 1 tsp baking powder
  • 1/4 cup unsweetened cocoa powder
  • 2 tbsp ground flax - Here's a vegan chocolate cake without flax
  • 1/3 cup sugar, or xylitol for sugar free
  • 1/4 cup additional sugar, OR 1/8 tsp uncut stevia
  • 1/2 to 1 cup mini chocolate chips - not optional; omit at own risk
  • 1 tbsp pure vanilla extract
  • 2 loosely-packed cups frozen cauliflower, thawed completely but not cooked (250g) (Or omit and sub 1 cup canned pumpkin if cauliflower is too crazy for you)
  • 1/2 cup milk of choice (For pumpkin version, use just 1/3 cup)
  • 3 tbsp oil - or omit and increase milk to scant 2/3 cup, for a lower-fat option


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

0 Response to "Crazy Ingredient Chocolate Cake"

Post a Comment

Iklan Atas Artikel

Iklan Tengah Artikel 1

Iklan Tengah Artikel 2

Iklan Bawah Artikel