This deliciously rich, fudgy, and secretly healthy chocolate cake recipe includes one ingredient you will absolutely never guess!
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
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
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
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.
Healthy Chocolate Cake
Ingredients
- 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
Instructions
- *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
Video
Notes
More Healthy Dessert Recipes
Or these Vegan Brownies
Chocolate Chip Peanut Butter Bars
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!!
Katie,
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.
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!
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.
Sorry, I haven’t tried. But I’d love to see photos if you do try it… it sounds adorable!!
I don’t see why it wouldn’t work. Maybe just make two, and make them in round pans?
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.
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!
Hi Katie,
Just wanted to let you know that I think you’re amazing. Sure you hear it all the time!
🙂
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!
I made these for a Sunday School party and did not mention the secret ingredient until the very end! They were great!
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!
Hi Jessie,
Can you give me more specifics about the specific ingredients and steps you used/took? Otherwise it’s impossible to know what could’ve gone wrong since I wasn’t there :(.
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! 🙂
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.)
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!
Hi Christy,
See my first comment to Jessie ;).
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.
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 ;).
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. 😉
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.
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.
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!
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!!
Single handedly the best chocolate cake i’ve ever had! it was fantastic. 🙂 Thanks for all the incredible healthy recipes!
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.
Could’ve definitely been the egg, because a real egg will add extra liquid that the energ powder doesn’t give. Thus the texture and maybe the taste could be thrown off. 🙁
I used a real egg when I made it (both times), and it worked great.
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. 🙂
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.
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 😉
Your frosting sounds really good. I’m so glad the cake turned out well… and happy birthday!
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?
Thank you for catching that! It was a typo on the nutrition info page. Sorry for the confusion… should be 1/3 cup (or 1/2 cup if omitting the oil).