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
InstructionsÂ
- *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
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.
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.
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!
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!
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.
Thank you so much for trying it! 🙂
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!
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!!!
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.
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!! 🙂
Thank you for being brave enough to try it!
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.
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.
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!
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!
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.
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!
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!
hi does this cake taste as good as it looks?
🙂