3-Ingredient Cauliflower Chocolate Cake
3-Ingredient Cauliflower Chocolate Cake
Bethany Cameron @lilsipper
8
15 minutes
30 minutes
48
American
This is a chocolate cake made from cauliflower and I need you to stay with me here.
Three ingredients. Cauliflower puree, my Protein Bake, and a good dark cocoa powder. No eggs. No dairy. No gluten. No grains. No nuts. No added sugar. And you cannot taste the cauliflower even slightly. What you get is a dense, fudgy, deeply chocolatey cake that sits somewhere between a cake and a brownie.
What This Cake Is Actually Like
Two things to know before you make it, because both are intentional.
It is dense, not light and fluffy. Think brownie rather than birthday cake. It also does not rise in the oven at all, so whatever height you shape the batter to in the pan is the height of your finished cake. Shape it accordingly.
It is not very sweet. That is how I like my desserts, and the cocoa does most of the flavor work. But since the batter is egg-free, you can taste it before baking and decide for yourself. If you want it sweeter, stir in a granulated sweetener like coconut sugar.
Why Granulated Sweetener, Not Liquid
If you do add sweetener, use a granulated one rather than a liquid like honey or maple syrup. Liquid sweeteners add moisture to a batter that is already quite wet from the cauliflower puree, which makes the cake looser and it may not firm up properly as it bakes. Granulated sweeteners dissolve into the dough without changing the moisture balance.
How 3 Ingredients Make a Chocolate Cake
Cauliflower puree replaces the eggs, the oil, and most of the bulk. Steamed and pureed until smooth, it becomes a creamy, completely neutral base that carries the chocolate flavor without contributing any of its own. It also brings fiber and keeps the carb count low.
Protein Bake replaces the flour. It is a single-ingredient pea protein isolate milled fine enough to behave like flour, absorbing the moisture from the puree and giving the cake its structure. It is also the only protein source in the recipe.
Dark cocoa powder carries the entire flavor. In a cake with no added sugar, the quality of your cocoa matters more than usual. A velvety, rich cocoa rather than a sharp, bitter one is the reason this cake tastes good without any sweetener at all.
Why Cauliflower Works
Cauliflower is the most useful vegetable in a dessert because it has almost no flavor of its own. Steam it and blend it and you get a smooth, creamy, neutral puree that will take on whatever you mix into it. Combined with a strong cocoa powder, it disappears entirely.
It is the same principle as zucchini in brownies. The vegetable is there for moisture, structure, and fiber, and the chocolate does all the talking.
Tips for the Best Cauliflower Chocolate Cake
Measure the puree after pureeing, not before. A cup of raw florets and a cup of finished puree are very different amounts. Steam, blend, then measure.
Puree until completely smooth. Any remaining texture in the puree will show up in the finished cake. Take it further than you think you need to.
Shape it to the height you want. This cake will not rise. Whatever shape and thickness you press into the pan is exactly what comes out of the oven.
Taste the batter. It is egg-free, so you can. This is the moment to decide whether you want it sweeter, not after it is baked.
Use a good cocoa. In a sugar-free recipe the cocoa carries everything. A rich, velvety cocoa powder makes the difference between a cake that needs sweetener and one that does not.
Cool completely before frosting. A warm cake will melt any frosting straight off the top.
Frosting Options
The cake is good plain, but if you want to dress it up, you have a few easy options: Greek yogurt mixed with cocoa powder and a little raw honey, a chocolate spread of your choice, or melted chocolate poured over the cooled cake for a simple ganache.
Storage
Store in an airtight container in the fridge for up to 5 days. Like most dense chocolate bakes, it gets fudgier after a day. Unfrosted cake freezes well for up to 2 months. Wrap slices individually and thaw in the fridge.
Dietary Information
This cake is vegan, low carb, gluten-free, grain-free, dairy-free, egg-free, nut-free, soy-free, and free from added sugar and sugar alcohols. It is free from all nine major allergens. The Protein Bake is a single-ingredient pea protein isolate manufactured at BRCGS Grade AA certified facilities. If you use the Greek yogurt frosting, the cake is no longer vegan or dairy-free; use a coconut yogurt or a dairy-free chocolate instead.
Ingredients
1 cup cauliflower puree, steam the cauliflower first, then puree, and measure after pureeing
6 tablespoons Bethany's Pantry Protein Bake
1/2 cup high-quality dark cocoa powder, a velvety, rich cocoa makes a big difference here
Granulated sweetener of choice, such as coconut sugar (optional)
Chocolate chips, (optional)
1 cup Greek yogurt, or coconut yogurt for dairy-free and vegan (frosting option)
2 tablespoons cocoa powder, (frosting option)
1 tablespoon raw honey, (frosting option)
Directions
Preheat your oven to 350°F (175°C). Line a small baking dish with parchment paper.
Steam the cauliflower until soft, then puree until completely smooth. Measure out 1 cup of puree after pureeing.
Add the cauliflower puree, Protein Bake, and cocoa powder to a bowl. Mix well until a thick dough forms.
Taste the batter now if you like. Because there are no eggs, it is safe to taste. If you want it sweeter, stir in a granulated sweetener of your choice. Use granulated rather than liquid, since liquid sweeteners like honey or maple syrup make the batter looser and the cake may not firm up properly.
Transfer the dough into the parchment-lined dish. Shape it to the exact height you want the finished cake to be. This cake does not rise in the oven, so what you shape is what you get.
Bake for 30 minutes.
Allow to cool completely before frosting or slicing.
If making the frosting, mix the Greek yogurt, cocoa powder, and raw honey until smooth. Spread over the fully cooled cake. Store frosted cake in the refrigerator.
