3-Ingredient Cauliflower Chocolate Cake
Indulge your sweet tooth guilt-free with this decadent Cauliflower Chocolate Cake! Made effortlessly with just three powerhouse ingredients—steamed cauliflower puree, protein-packed bake mix, and rich dark cocoa powder—this vegan, low-carb treat is a delightful surprise that cleverly incorporates veggies. Dive into a fudgy slice that’s as satisfying as it is sneaky!
Prep
15
min
Cook
30
min
Serves
8
people
Level
beginner
📝 Ingredients
Serves 8🥬Fresh Produce(1)
- 1 cup cauliflower puree, steam the cauliflower first, then puree, and measure after pureeing (240 ml)
🥛Dairy & Eggs(1)
- 1 cup Greek yogurt, or coconut yogurt for dairy-free and vegan (frosting option) (240 ml)optionalUse coconut yogurt for dairy-free and vegan
🫙Pantry Staples(4)
- 2 tablespoons cocoa powder, (frosting option) (30 ml)optional
- 1/2 cup high-quality dark cocoa powder, a velvety, rich cocoa makes a big difference here (120 ml)
- Granulated sweetener of choice, such as coconut sugar (optional)optionalUse granulated rather than liquid sweeteners
- 1 tablespoon raw honey, (frosting option) (15 ml)optional
📦Other(1)
- 6 tablespoons Bethany's Pantry Protein Bake (90 ml)
👨🍳 Instructions
- 1
Preheat your oven to 350°F (175°C). Line a small baking dish with parchment paper.
- 2
Steam the cauliflower until soft, then puree until completely smooth. Measure out 1 cup of puree after pureeing.
- 3
Add the cauliflower puree, Protein Bake, and cocoa powder to a bowl. Mix well until a thick dough forms.
- 4
Taste the batter now if you like. If you want it sweeter, stir in a granulated sweetener of your choice.
- 5
Transfer the dough into the parchment-lined dish. Shape it to the exact height you want the finished cake to be.
- 6
Bake for 30 minutes. Allow to cool completely before frosting or slicing.
- 7
If making the frosting, mix the Greek yogurt, cocoa powder, and raw honey until smooth. Spread over the fully cooled cake.
💡 Pro Tips
- ✓Steam the cauliflower florets whole rather than chopped, and drain in a fine-mesh sieve for at least 10 minutes before pureeing, pressing gently with a spoon to release excess water.technique10 minutes draining
- ✓Measure your 1 cup of puree by weight rather than volume (should be roughly 240-250g) since air pockets in pureed vegetables can throw off moisture ratios by 15-20%, leading to a gummy or crumbly crumb.ingredient240-250g per cup
- ✓Cool the cake completely for at least 45-60 minutes at room temperature before frosting, since residual steam trapped in a cauliflower-based cake continues cooking the crumb and will turn frosting watery if applied too soon.timing45-60 minutes
- ✓Bake in a small dish no wider than 6 inches in diameter so the batter reaches at least 1.5 inches thick, since thinner spreads of this dense, low-fat batter dry out and crack at 350°F before the center sets.equipment1.5 inches thick
- ✓Use full-fat Greek yogurt strained for 15 minutes through cheesecloth for the frosting, as the reduced whey content creates a thicker spread that won't slide off the dense cauliflower cake once refrigerated.ingredient15 minutes straining
Share this recipe
Prep
15
min
Cook
30
min
Serves
8
people
Level
beginner
Share this recipe
3-Ingredient Cauliflower Chocolate Cake
Indulge your sweet tooth guilt-free with this decadent Cauliflower Chocolate Cake! Made effortlessly with just three powerhouse ingredients—steamed cauliflower puree, protein-packed bake mix, and rich dark cocoa powder—this vegan, low-carb treat is a delightful surprise that cleverly incorporates veggies. Dive into a fudgy slice that’s as satisfying as it is sneaky!
📝 Ingredients
Serves 8🥬Fresh Produce(1)
- 1 cup cauliflower puree, steam the cauliflower first, then puree, and measure after pureeing (240 ml)
🥛Dairy & Eggs(1)
- 1 cup Greek yogurt, or coconut yogurt for dairy-free and vegan (frosting option) (240 ml)optionalUse coconut yogurt for dairy-free and vegan
🫙Pantry Staples(4)
- 2 tablespoons cocoa powder, (frosting option) (30 ml)optional
- 1/2 cup high-quality dark cocoa powder, a velvety, rich cocoa makes a big difference here (120 ml)
- Granulated sweetener of choice, such as coconut sugar (optional)optionalUse granulated rather than liquid sweeteners
- 1 tablespoon raw honey, (frosting option) (15 ml)optional
📦Other(1)
- 6 tablespoons Bethany's Pantry Protein Bake (90 ml)
👨🍳 Instructions
- 1
Preheat your oven to 350°F (175°C). Line a small baking dish with parchment paper.
- 2
Steam the cauliflower until soft, then puree until completely smooth. Measure out 1 cup of puree after pureeing.
- 3
Add the cauliflower puree, Protein Bake, and cocoa powder to a bowl. Mix well until a thick dough forms.
- 4
Taste the batter now if you like. If you want it sweeter, stir in a granulated sweetener of your choice.
- 5
Transfer the dough into the parchment-lined dish. Shape it to the exact height you want the finished cake to be.
- 6
Bake for 30 minutes. Allow to cool completely before frosting or slicing.
- 7
If making the frosting, mix the Greek yogurt, cocoa powder, and raw honey until smooth. Spread over the fully cooled cake.
💡 Pro Tips
- ✓Steam the cauliflower florets whole rather than chopped, and drain in a fine-mesh sieve for at least 10 minutes before pureeing, pressing gently with a spoon to release excess water.technique10 minutes draining
- ✓Measure your 1 cup of puree by weight rather than volume (should be roughly 240-250g) since air pockets in pureed vegetables can throw off moisture ratios by 15-20%, leading to a gummy or crumbly crumb.ingredient240-250g per cup
- ✓Cool the cake completely for at least 45-60 minutes at room temperature before frosting, since residual steam trapped in a cauliflower-based cake continues cooking the crumb and will turn frosting watery if applied too soon.timing45-60 minutes
- ✓Bake in a small dish no wider than 6 inches in diameter so the batter reaches at least 1.5 inches thick, since thinner spreads of this dense, low-fat batter dry out and crack at 350°F before the center sets.equipment1.5 inches thick
- ✓Use full-fat Greek yogurt strained for 15 minutes through cheesecloth for the frosting, as the reduced whey content creates a thicker spread that won't slide off the dense cauliflower cake once refrigerated.ingredient15 minutes straining