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This cake is another recipe in my grand scheme of eating sinfully decadent desserts while eating healthy and losing weight.
I do eat things besides desserts. Sometimes.
The inspiration for this cake comes from Katie, one of my favorite food bloggers ever (again). I loved her cake’s secret ingredient, especially since I’m always looking for ways around using expensive flours. This cake doesn’t take any almond or coconut flours, so penny pinchers rejoice!
Shall I describe this cake for you? Well, it’s more like brownie than cake, actually. Dense and moist, this cake is very rich and chocolate in the deepest way. What makes this cake such a fantastic texture, you may ask? Well….that would be the cauliflower. I’m not kidding. Isn’t that awesome?? Some of you may be saying, “No, that is totally gross.” Well, I understand why you might say that, having never tasted a cauliflower cake before. Don’t knock it till you’ve tried it, K? And if fudgily-moist chocolate cake is not your thing, well, I’m working on a drier version that’s more “normal”. (Update: click here for a more sane chocolate cake with a more cake-like texture.) Until then, you have this gorgeous confection that I personally drooled over for several days. The recipe makes a three-layer cake, and the best way to stick those layers together is with this incredible Fudgy Mocha Frosting (a trial version of which you see on the cake in these pictures; it still needed some tweaking at that point to make it what it is today). Top with some French vanilla ice cream and you have a chocolate layer cake fit for a party. Diet schmiet.
I also like this recipe baked in a greased 9×13″ pan (bake at 350 degrees F for 28 minutes, which was perfect). It’s a lot like brownies, really. Perfect for use in my Mock Chocolate Xtreme DQ Blizzard.
This cake is similar to those made with beans in that it needs to be refrigerated overnight to achieve its best flavor. Actually, two days is the real key. The day they’re baked, they’re OK but nothing spectacular. The next day, they’re very good. Two days later, the flavors have melded together and the sweetness has developed and they are in-cred-ible. I’m serious. You might not think that one day can make that much of a difference, but it really does. Good things get better with age, ya know? Maybe there’s hope for me yet…
You can find a much-improved version of this recipe (renamed “Fudgy Chocolate Brownie Cake”) in my cookbook, Necessary Food.
- 3 cups frozen cauliflower florets, thawed (see note below if using fresh cauliflower)
- 4 T butter, softened
- ½ + ⅓ cup unsweetened almond milk
- 2 eggs
- 2 tsp. vanilla extract
- ⅔ cup oat flour (use gluten free if necessary)
- ½ cup ground golden flax
- ⅓ cup oat fiber (use gluten free if necessary)
- 1 tsp. baking soda
- ¾ tsp. salt
- 2 tsp. baking powder
- ½ cup cocoa powder
- ¼ tsp. THM Pure Stevia Extract Powder (sweet tooths may want to add more; be aware that the cake does sweeten after it spends a day or two in the refrigerator, though)
- One batch of my Fudgy Mocha Frosting or 3-4 cups of another low-carb, sugar-free frosting
- Blend all wet ingredients (including the cauliflower) together in a blender until smooth.
- Whisk dry ingredients together.
- Add wet ingredients to dry, mixing until combined.
- Spray three 9-inch cake pans with cooking spray. Place a piece of parchment paper in the bottom of each pan with the corners sticking up. Spray the parchment paper as well.
- Divide the batter (it will be thick) among the three pans and spread smooth. Bake the cake layers at 350 degrees F for 21-22 minutes or until a toothpick comes out clean and the tops are dry.
- Let the cake layers cool in the pans for 5 minutes, then use the parchment paper to lift the layers out onto wire racks to finish cooling completely. Once they are cool, put them on a cookie sheet, cover them with a kitchen towel, and refrigerate them overnight or longer (2 days is great if you can swing it).
- The next day assemble the cake using my Fudgy Mocha Frosting or 3-4 cups of another low-carb, sugar-free frosting that firms up well. Frost between each layer to cement them together, then frost the top and sides of cake. Allow to chill for another couple of hours to firm up the frosting before serving. Serves 14-16.
If you don't care for rich, dark chocolate desserts, you'll probably want to add a little more sweetener. I love dark chocolate so ¼ tsp. of pure stevia extract powder was perfect for me. And trust me when I say that this cake actually gets sweeter the longer it is refrigerated.
Since this is a layer cake and is a good height, it serves 14-16 people. Split among 14 servings, the oat flour in this cake comes to a little over 3 carbs per serving, which is well within S guidelines.
You can play around with substituting flours if you don't have the ones I have listed here. However, you might have to play with the liquids as well. Since this cake is so moist from the cauliflower, the batter needs to be fairly thick and not overly moist.
You can bake this cake in a greased 9x13" pan at 350 degrees F for about 28 minutes. Let it refrigerate for a day or two and you have brownies.
- Oat Fiber
- THM Oat Fiber (gluten-free)
- THM Pure Stevia Extract Powder can be purchased from the Trim Healthy Mama online store.
- 9-inch cake pans
- Ninja Blender
- There’s no need to buy oat flour; just grind up some oats in a blender or coffee grinder until fine.
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