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(S) Cauliflower Chocolate Cake

(S) Cauliflower Chocolate Cake

By: Rachel's Tea



Bake Time
  • Spelt, white, 3/4 cup or bob’s gf flour (120g)
  • Baking soda 1/2 tsp
  • Salt 1/2 tsp
  • Baking powder 1 tsp
  • Unsweetened cocoa powder 1/4 cup
  • Ground flax – 2 tbsp (You can omit; it just won’t rise as much)
  • Sugar of choice 1/3 cup or xylitol (64g)
  • Uncut stevia 1/8 tsp OR 1/4 cup additional sugar
  • Mini chocolate chips – not optional; omit at own risk 1/2 to 1 cup
  • Pure vanilla extract 1 tbsp
  • Loosely-packed cups frozen cauliflower, thawed completely but not cooked 2
  • Milk of choice 1/2 cup (For pumpkin version, use just 1/3 cup)
  • Oil 3 tbsp (or omit and increase milk to scant 2/3 cup, for a lower-fat option)

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Note: - 

For A Delicious Deserts


  1. Preheat oven to 350F, and grease an 8×8 square baking dish.
  2. Combine all dry ingredients in a bowl, and mix very well.
  3. Combine all liquid ingredients and the cauliflower in a food processor and blend until super-smooth, so there are NO lumps whatsoever.
  4. Pour wet into dry, and mix until just combined, then pour into prepared pan and bake 30 minutes.
  5. Let cool completely.
  6. After a day, this cauliflower cake is best stored in the fridge.

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