Our son ate 3 pieces of this chocolate fudge cake and said, “This is the best chocolate cake that I’ve ever had!”

cauliflower chocolate fudge cake
You won’t believe that this chocolate fudge cake is made with cauliflower!

He had no idea that the secret ingredient that made it taste so good was cauliflower.  Seriously, I said cauliflower. I know many of you have tried to make chocolate cake with pumpkin, avocados or even black beans, but have you ever thought about giving cauliflower a try? 

By using thawed frozen cauliflower as the wet main ingredient, you end up with the perfectly moist, and healthier version of classic chocolate fudge cake. This cake can easily be adapted to be gluten-free, dairy free and vegan. 

After baking, let the cake cool completely, add your choice of icing and refrigerate. It holds together perfectly and will be enjoyed by all.  And feel free to keep the secret ingredient to yourself until they take their last bite – they won’t be able to deny how good it tastes, even if it is made with cauliflower. 

Just in case you aren’t ready to try the cauliflower chocolate fudge cake, here is our Classic Homemade Chocolate Cake recipe. 

Cauliflower Chocolate Fudge Cake

INGREDIENTS:

cauliflower chocolate fudge cake
Dry ingredients ready to be mixed.

3/4 cup flour (substitute gluten-free if desired)
1/2 tsp baking soda
1/2 tsp salt
1 tsp baking powder
1/4 cup unsweetened cocoa powder
2 tbsp ground flax
1/2 cup  + 1 TBSP sugar
3/4 cup mini chocolate chips
1 tbsp pure vanilla extract
2 loosely-packed cups frozen cauliflower, thawed completely but not cooked
1/2 cup milk of choice
3 tbsp applesauce (or oil)

cauliflower chocolate fudge cake
Our Hamilton Beach Food Processor comes with an additional smaller bowl, perfect for mixing icing.

Chocolate Peanut Butter Icing Ingredients:
1/4 cup peanut butter
6 tsp pure maple syrup
2 tbsp cocoa powder
4 tsp milk of your choice
3/4 tsp pure vanilla extract
1/4 cup mini chocolate chips

INSTRUCTIONS:

Preheat oven to 350°F
1. Combine all dry ingredients in a large bowl, and mix well.

 

cauliflower chocolate fudge cake
Cauliflower chocolate cake baked and cooled, ready for the icing

2. Combine vanilla, cauliflower, milk and applesauce in a food processor and blend until smooth, and lump free. 
3.Pour wet into dry, and mix until just combined.
4. Pour into a greased 8×8 square glass baking dish and bake 30-35 minutes or until a toothpick comes out clean. 

Let cool completely before icing. 

Icing Instructions:

Blend all ingredients in a small food processor. If using a large food processor it is best to double the recipe. 

Best to store in the refrigerator

Best stored in the fridge.

Enjoy!

Mary and Jim

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Cauliflower Chocolate Fudge Cake
Serves 9
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Ingredients
  1. 3/4 cup flour (substitute gluten free if desired)
  2. 1/2 tsp baking soda
  3. 1/2 tsp salt
  4. 1 tsp baking powder
  5. 1/4 cup unsweetened cocoa powder
  6. 2 tbsp ground flax
  7. 1/2 cup + 1 TBSP sugar
  8. 3/4 cup mini chocolate chips
  9. 1 tbsp pure vanilla extract
  10. 2 loosely-packed cups frozen cauliflower, thawed completely but not cooked
  11. 1/2 cup milk of choice
  12. 3 tbsp applesauce (or oil)
Chocolate Peanut Butter Icing Ingredients
  1. 1/4 cup peanut butter
  2. 6 tsp pure maple syrup
  3. 2 tbsp cocoa powder
  4. 4 tsp milk of your choice
  5. 3/4 tsp pure vanilla extract
  6. 1/4 cup mini chocolate chips
Instructions
  1. Preheat oven to 350°F
  2. Combine all dry ingredients in a large bowl, and mix well.
  3. Combine vanilla, cauliflower, milk and applesauce in a food processor and blend until smooth, and lump free.
  4. Pour wet into dry, and mix until just combined.
  5. Pour into a greased 8×8 square baking dish and bake 30-35 minutes or until a toothpick comes out clean.
  6. Let cool completely before icing.
Icing Instructions
  1. Blend all ingredients in a small food processor. If using a large food processor it is best to double the recipe.
  2. Store in the refrigerator
Notes
  1. Cake is best stored and served from the refrigerator
  2. Recipe courtesy of Old World Garden Farms
Old World Garden Farms https://oldworldgardenfarms.com/

 

5 thoughts on “Chocolate Fudge Cake – With A Surprise, Healthy Ingredient

  • February 15, 2017 at 12:32 pm
    Permalink

    Uhhh- hmmm – ewwwww.

    I guess tasting is believing with this.

    Reply
  • February 15, 2017 at 5:54 am
    Permalink

    I have GOT to TRY this! I like that the icing has no refined sugar. Thank you!

    Reply
  • February 14, 2017 at 8:56 am
    Permalink

    Hello again guys. Might it be possible to add grams and ml to the recipes as, here in the UK, that is what we use nowadays and just “cups” doesn’t quite work for me.

    Reply
    • February 14, 2017 at 1:14 pm
      Permalink

      Cauliflower Chocolate Fudge Cake

      Ingredients
      • ¾ cup flour (substitute gluten free if desired), 102g
      • ½ tsp baking soda, 2.5g
      • ½ tsp salt, 2.5g
      • 1 tsp baking powder, 5g
      • ¼ cup unsweetened cocoa powder, 32g
      • 2 T. ground flax, 50g
      • ½ cup + 1 T. sugar, 100g + 1 T.
      • ¾ cup mini chocolate chips, 150g
      • 1 T. pure vanilla extract, 15g
      • 2 loosely-packed cups frozen cauliflower, thawed completely but not cooked, 214g
      • ½ cup milk of choice, 234g
      • 3 T. applesauce (or oil), 39g

      Chocolate Peanut Butter Icing Ingredients
      • ¼ cup peanut butter, 65g
      • 6 tsp pure maple syrup, 30g
      • 2 T. cocoa powder, 30g
      • 4 tsp milk of your choice, 20g
      • ¾ tsp pure vanilla extract, 4.2g
      • ¼ cup mini chocolate chips, 45g

      Instructions
      1. Preheat oven to 350°F
      2. Combine all dry ingredients in a large bowl, and mix well.
      3. Combine vanilla, cauliflower, milk and applesauce in a food processor and blend until smooth, and lump free.
      4. Pour wet into dry, and mix until just combined.
      5. Pour into a greased 8×8 square baking dish and bake 30-35 minutes or until a toothpick comes out clean.
      6. Let cool completely before icing.
      Icing Instructions
      1. Blend all ingredients in a small food processor. If using a large food processor, it is best to double the recipe.
      2. Store in the refrigerator. This cake is best stored and served from the refrigerator

      Reply
      • February 14, 2017 at 7:24 pm
        Permalink

        Impressive reply – I am obliged good people.

        Reply

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