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.
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.