Crazy Ingredient Chocolate Cake Recipe

Name: Crazy Ingredient Chocolate Cake
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3/4 cup spelt flour; 1/2 tsp baking soda; 1/2 tsp salt; 1 tsp baking powder; 1/4 cup unsweetened cocoa powder; 2 tbsp ground flax.; 1/3 sugar; 1/8 tsp uncut stevia (or 1/4 cup more sugar); 1/2 to 1 cup mini chocolate chips (; 1 tbsp pure vanilla extract; 2 loosely-packed cups frozen cauliflower, thawed completely but not cooked OR; 1 cup canned pumpkin; 1/2 cup milk of choice; For pumpkin version, use just 1/3 cup milk (or 1/2 cup if omitting oil).; 3 tbsp oil (or omit and increase milk to scant 2/3 cup, for a lower-fat option)

Servings: persons

3/4 cup spelt flour
1/2 tsp baking soda
1/2 tsp salt
1 tsp baking powder
1/4 cup unsweetened cocoa powder
2 tbsp ground flax.
1/3 sugar
1/8 tsp uncut stevia (or 1/4 cup more sugar)
1/2 to 1 cup mini chocolate chips (
1 tbsp pure vanilla extract
2 loosely-packed cups frozen cauliflower, thawed completely but not cooked OR
1 cup canned pumpkin
1/2 cup milk of choice
For pumpkin version, use just 1/3 cup milk (or 1/2 cup if omitting oil).
3 tbsp oil (or omit and increase milk to scant 2/3 cup, for a lower-fat option)

1
Preheat oven to 350F, and grease an 8x8 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. (Or you can try my super-gooey way: bake only 14 minutes and then leave uncovered in the fridge overnight, and it'll firm up and turn out like fudge! Not everyone likes this undercooked texture; I wouldn't serve my gooey version to anyone but me!)
5
Let cool completely. After a day, this cake is best stored in the fridge.
6
Based on 9 big squares:
7
Calories: 120
8
Fat: 2.5g
9
Carbs: 25g
10
Fiber: 4g
11
Protein: 3.5g

377

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

Saved locally in your browser — visible only to you.

How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 15 ingredients. The key ingredients include: 3/4 cup spelt flour, 1/2 tsp baking soda, 1/2 tsp salt, 1 tsp baking powder, and more.

Yes, Crazy Ingredient Chocolate Cake falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!

Crazy Ingredient Chocolate Cake

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions