Chocolate cake made without flour, sugar, or dairy. Low carb and gluten-free. This cake is made of a surprise ingredient and is so good that I had to force myself to stop shaving off "test" slices.
Healthy Flourless Chocolate Cake
You know those feelings that come over you when you work out a new recipe, adding a pinch of this and a tablespoon of that? It's always a rollercoaster of emotion... this time, with a very sweet ending. Why was this particular culinary journey so nerve-wracking?
The cake is made out of black beans. Yeah... BEANS!
Even if you're the fiercest of bean haters, you'll fall head over heels for this moist chocolate cake. I haven't had a taste of real chocolate cake in a very long time, so my wife had to confirm this cake's rockstar status. Safe to say she agreed with me, and hungrily polished off the slice I provided her, asking for more.
The best part about this cake is that it's totally budget-friendly. It's basically beans, eggs, and cocoa. That gives you no excuse to not try it, ya hear?
Nutritional Data per serving - with Icing:
Calories 369
Total Fat 24.8g
Saturated Fat 14.5g
Cholesterol 186mg
Sodium 307mg
Total Carbohydrates 27.2g
Dietary Fiber 8.0g
Sugars 1.4g
Protein 13.5g
Makes a single 9" layer cake, which can be halved and stacked for the taller cake.
1-15 ounce can of unseasoned black beans OR 1 1/2 cup cooked beans, any type
5 large eggs
1 tablespoon pure vanilla extract
1/2 teaspoon kosher (or sea) salt
6 tablespoons unsalted butter OR extra virgin coconut oil
1 1/4 cup Splenda
6 tablespoons unsweetened cocoa powder
1 teaspoon baking powder
1/2 teaspoon baking soda
1 tablespoon water
Preheat oven to 325F.
Spray a 9" cake pan with cooking spray, or grease it with a thin layer of butter.
Dust cocoa all over the inside of the pan, tapping to evenly distribute.
Cut a round of parchment paper and line the bottom of the pan, then spray the parchment lightly.
Drain and rinse beans. Shake off excess water.
Place beans, 3 of the eggs, vanilla and salt into blender.
Blend on high until beans are completely liquefied - then blend them longer.. No lumps!
Whisk together cocoa powder, baking soda, and baking powder.
Beat butter with sweetener until light and fluffy.
Add remaining two eggs, beating for a minute after each addition.
Pour bean batter into egg mixture and mix.
Finally, stir in cocoa powder and water, and beat the batter on high for one minute, until smooth.
Scrape batter into pan and smooth the top.
Grip pan firmly by the edges and rap it on the counter a few times to pop any air bubbles.
Bake for 40-45 minutes.
Cake is done with the top is rounded and firm to the touch.
Remove cake from oven and cool in pan for 10 minutes, turn out cake from pan, and flip over again on to a cooling rack.
Let cool until cake reaches room temperature, then cover in plastic wrap or with cake dome (I use a large overturned plastic bowl).
Best if allowed to sit for at least 8 hours.
Frost immediately before serving
Healthy Chocolate Buttercream Frosting
Makes enough to thickly cover one layer, or fill and frost a halved stacked layer
1/2 cup (1 stick) unsalted butter, softened
1/4 cup Splenda
5-6 tablespoons unsweetened cocoa powder
2 tablespoons half'n'half OR coconut milk
1 teaspoon pure vanilla extract
Pinch of salt
Additional Splenda to taste
Optional addition for a glossy finish:
1 egg yolk
Cream the butter in a small bowl until fluffy.
Powder Splenda in a coffee grinder or Magic Bullet for a minute or two, until extremely fine in texture (reminiscent of powdered sugar). Let sweetener settle in grinder before opening the top.
Stir powdered sweetener into butter with a spatula, then beat until smooth.
Slowly blend in the cocoa powder (unless you want to redecorate your kitchen), vanilla, and sea salt.
Beat in the half'n'half and egg yolk, if using.
Add Splenda, starting with a teaspoon. You'll probably use less than 4 teaspoons. Just keep tasting and adjust sweetness to your liking.
Serves 6-8
Cook's Notes:
For a Mint Chocolate variation, use 2 teaspoons mint extract (in place of 2 teaspoons vanilla)
For BEST flavor, let cake sit over night. I promise this cake will not have a hint of beaniness after letting it sit for eight hours!
If you are stacking this cake, level the top with a long serrated knife, shaving off layers until it is flat and even.
Frost immediately before serving
Healthy Flourless Chocolate Cake
You know those feelings that come over you when you work out a new recipe, adding a pinch of this and a tablespoon of that? It's always a rollercoaster of emotion... this time, with a very sweet ending. Why was this particular culinary journey so nerve-wracking?
The cake is made out of black beans. Yeah... BEANS!
Even if you're the fiercest of bean haters, you'll fall head over heels for this moist chocolate cake. I haven't had a taste of real chocolate cake in a very long time, so my wife had to confirm this cake's rockstar status. Safe to say she agreed with me, and hungrily polished off the slice I provided her, asking for more.
The best part about this cake is that it's totally budget-friendly. It's basically beans, eggs, and cocoa. That gives you no excuse to not try it, ya hear?
Nutritional Data per serving - with Icing:
Calories 369
Total Fat 24.8g
Saturated Fat 14.5g
Cholesterol 186mg
Sodium 307mg
Total Carbohydrates 27.2g
Dietary Fiber 8.0g
Sugars 1.4g
Protein 13.5g
Makes a single 9" layer cake, which can be halved and stacked for the taller cake.
1-15 ounce can of unseasoned black beans OR 1 1/2 cup cooked beans, any type
5 large eggs
1 tablespoon pure vanilla extract
1/2 teaspoon kosher (or sea) salt
6 tablespoons unsalted butter OR extra virgin coconut oil
1 1/4 cup Splenda
6 tablespoons unsweetened cocoa powder
1 teaspoon baking powder
1/2 teaspoon baking soda
1 tablespoon water
Preheat oven to 325F.
Spray a 9" cake pan with cooking spray, or grease it with a thin layer of butter.
Dust cocoa all over the inside of the pan, tapping to evenly distribute.
Cut a round of parchment paper and line the bottom of the pan, then spray the parchment lightly.
Drain and rinse beans. Shake off excess water.
Place beans, 3 of the eggs, vanilla and salt into blender.
Blend on high until beans are completely liquefied - then blend them longer.. No lumps!
Whisk together cocoa powder, baking soda, and baking powder.
Beat butter with sweetener until light and fluffy.
Add remaining two eggs, beating for a minute after each addition.
Pour bean batter into egg mixture and mix.
Finally, stir in cocoa powder and water, and beat the batter on high for one minute, until smooth.
Scrape batter into pan and smooth the top.
Grip pan firmly by the edges and rap it on the counter a few times to pop any air bubbles.
Bake for 40-45 minutes.
Cake is done with the top is rounded and firm to the touch.
Remove cake from oven and cool in pan for 10 minutes, turn out cake from pan, and flip over again on to a cooling rack.
Let cool until cake reaches room temperature, then cover in plastic wrap or with cake dome (I use a large overturned plastic bowl).
Best if allowed to sit for at least 8 hours.
Frost immediately before serving
Healthy Chocolate Buttercream Frosting
Makes enough to thickly cover one layer, or fill and frost a halved stacked layer
1/2 cup (1 stick) unsalted butter, softened
1/4 cup Splenda
5-6 tablespoons unsweetened cocoa powder
2 tablespoons half'n'half OR coconut milk
1 teaspoon pure vanilla extract
Pinch of salt
Additional Splenda to taste
Optional addition for a glossy finish:
1 egg yolk
Cream the butter in a small bowl until fluffy.
Powder Splenda in a coffee grinder or Magic Bullet for a minute or two, until extremely fine in texture (reminiscent of powdered sugar). Let sweetener settle in grinder before opening the top.
Stir powdered sweetener into butter with a spatula, then beat until smooth.
Slowly blend in the cocoa powder (unless you want to redecorate your kitchen), vanilla, and sea salt.
Beat in the half'n'half and egg yolk, if using.
Add Splenda, starting with a teaspoon. You'll probably use less than 4 teaspoons. Just keep tasting and adjust sweetness to your liking.
Serves 6-8
Cook's Notes:
For a Mint Chocolate variation, use 2 teaspoons mint extract (in place of 2 teaspoons vanilla)
For BEST flavor, let cake sit over night. I promise this cake will not have a hint of beaniness after letting it sit for eight hours!
If you are stacking this cake, level the top with a long serrated knife, shaving off layers until it is flat and even.
Frost immediately before serving
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