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
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!
Aw thanks, Alexis!
It’ll definitely be awhile (a year? more?) because I’m just starting the actual writing process! 😉
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 🙂
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?
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!
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!
Me too! That’s my favorite part about vegan cookies!! 🙂
Often, the batter never makes it into the oven at all…
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!
Sorry for the trouble! My blog crashed when I first posted the chocolate bars, so sometimes it still gives people the wrong link. Here’s the correct link: https://lett-trim.today/2012/01/15/three-ingredient-chocolate-bars-1/%3C/a%3E%3C/p%3E
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!
I thought about crazy chocolate cake… but I’ve seen a lot of recipes called “wacky” chocolate cake, which is similar.
I love your flowered suggestion, though!
Cauliflower?! OMG i need to make this asap!
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?
Sorry, I haven’t tried it. I can’t really ever know how something would turn out unless I’ve tried ;).
Ooooohhhhhh, I love your recipes!
So much to make, so little time!
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! *_*
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.
You are so welcome. Thank you for trying it! I’m always so excited when someone makes what I’ve posted!
Do you mind sharing how you modified it to a single-serving (super lazy but have some cauliflower that is screaming to be made into chocolate cake!)? 🙂
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?
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.
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!
I tried it in brownies once and it was awful! But I won’t write them off forever; I know people like beet desserts, so it as probably just a bad combination for that particular recipe.
woah.. really? cauliflower? astonishing! looks effin awesome alright! yum yum 😛
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!!!
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
Hi Tamara,
My oven doesn’t have a fan, and the cake came out perfectly when I made it.
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!