Cauliflower Chocolate Cake

A while ago, I wrote about cauliflower. I ended the blog with a link to a recipe for Cauliflower Chocolate Cake – I decided it was time to give it a try.

Due to intolerances, I follow a gluten-free and dairy-free diet, which can make baking a little challenging. So I love finding recipes like this one – that are somewhat healthy, and gluten- and dairy-free, or easy enough to make that way.

Another great thing about the recipe is that it gives a few options when it comes to the flour, sweetener and type of milk.

Don’t let the cauliflower scare you off – this recipe is definitely worth making! It makes a delicious chocolate cake that doesn’t taste anything like cauliflower. Mine was very moist, and maybe a little more like a Brownie, but delicious nonetheless.

Below is the recipe as I made it.

Cauliflower Chocolate Cake (find the original recipe at


  • 1 cup GF flour mix – see recipe below
  • ½ tsp. baking soda
  • ½ tsp. salt
  • 1 tsp. baking powder
  • ¼ cup unsweetened cocoa powder
  • 2 tbsp. ground flax
  • ½ cup sugar
  • ¾ cup semi-sweet chocolate chips
  • 1 tbsp. vanilla extract
  • 2 loosely-packed cups frozen cauliflower, thawed
  • ½ cup unsweetened almond milk
  • 3 tbsp. canola oil


Preheat oven to 350F. Grease an 8×8 square baking dish. Combine all dry ingredients in a bowl, and mix well. Combine all liquid ingredients and cauliflower in a food processor or blender; blend until completely smooth. Pour into the dry mixture, and mix until just combined. Pour into prepared baking dish and bake 30 minutes.

Gluten-Free Flour Mix


  • 200 g sorghum flour
  • 200 g millet flour
  • 300 g potato flour
  • 300 g tapioca flour


Add all ingredients to a large container with a lid. Shake until mixed well (mixture should be uniform in colour).

Leave a reply