Cauliflower Poke Cake

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I always say that I can make a dessert out of everything! I’m serious – there is barely anything that hasn’t got a sweet touch from me yet (still working on developing my ground turkey cake to perfection). So I knew I would have to turn these two ingredients into a dessert also.
I have done a little research on the internet, but could only find chocolate cauliflower cakes. I didn’t want that, because I knew the chocolate would first of all take away the unique taste and you also wouldn’t be able to see that there is cauliflower in it. So I had to come up with something different.
A Cauliflower Poke Cake it was

You get the unique cauliflower taste, but combined with sweetness, topped of with creamy chocolate.

Lordy lord, this cake was great in texture also. Fluffy, moist and even after 3 days no change

Not your everyday cake, but well worth serving at least once in your life!


For the Cake:

  • ¾ cup all-purpose flour
  • ½ teaspoon baking soda
  • ½ teaspoon salt
  • 1 teaspoon baking powder
  • 1 egg
  • ½ cup sugar
  • ¾ cup white chocolate chips
  • 2 cups frozen cauliflower, thawed
  • ½ cup milk
  • 2 tablespoons oil

For the Topping:

  • 1 package instant chocolate pudding
  • 2 cups milk


Preheat your oven to 350 F

Line a 8 inch brownie pan with parchment paper

In a large bowl combine flour, baking soda, salt, baking powder and sugar

In a blender mix egg, chocolate chips, cauliflower, milk and oil until smooth

Fold wet ingredients into dry ones until just combined

Pour batter in baking form and bake for 35 minutes

Immediately after taking it out of the oven poke holes with the end of a wooden spoon into the cake

Prepare pudding with only 2 cups of milk instead of 3 and pour (while still liquid) over cake

Place in fridge for at least 3 hours before serving

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