Friday, July 10, 2009

Deliciously moist low-carb chocolate cake with a secret ingredient!

This recipe is taken from Lauren's totally excellent Healthy Indulgences blog. You really need to check it out! Wonderful recipes for those with a sweet tooth - and gluten-free, too! I need to work more on my own photos. She does a much better job on her pics than I do.

I followed the recipe to a "T" and it turned out perfectly. The above photo is from the actualy cake I made. It was absolutely moist and delicious!

Makes a single 9" layer cake, which can be halved and stacked.


- 1-15 ounce can of unseasoned black beans OR 1 1/4 cup cooked beans, any color
- 5 large eggs
- 1 tablespoon pure vanilla extract
- 1/2 teaspoon sea salt
- 6 tablespoons unsalted organic butter OR extra virgin coconut oil
- 3/4 cup erythritol plus 1/2 teaspoon pure stevia extract OR 1/4-1/3 cup honey plus 1 teaspoon stevia
- 6 tablespoons unsweetened cocoa powder
- 1 teaspoon aluminum-free baking powder
- 1/2 teaspoon baking soda
- 1 tablespoon water (omit if using honey)


Preheat oven to 325 degrees Fahrenheit. Spray a 9" cake pan with extra virgin olive oil cooking spray, or just 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 in a strainer or colander. Shake off excess water. Place beans, 3 of the eggs, vanilla, stevia (if using) and salt into blender. Blend on high until beans are completely liquefied. No lumps! Whisk together cocoa powder, baking soda, and baking powder. Beat butter with sweetener (erythritol or honey) 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 (if using), 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 350 degrees for 40-45 minutes. Cake is done with the top is rounded and firm to the touch. After 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 an overturned plastic chip bowl). 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

~57.6g net carbs for the whole cake using erythritol/stevia.
~5.7g net carbs per 1/10th
~125.6g net carbs for the whole cake using honey/stevia.
~12.56g net carbs per 1/10th

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 organic butter, softened, OR 7 tablespoons nonhydrogenated shortening
- 1/4 cup plus 1 tablespoon erythritol, powdered, OR 1/4 cup xylitol, powdered
- 5-6 tablespoons unsweetened cocoa powder
- 2 tablespoons half and half OR coconut milk
- 1 teaspoon pure vanilla extract
- Pinch of sea salt
- Good-tasting pure stevia extract, to taste

Optional addition for a glossy finish: 1 fresh organic egg yolk


Cream the butter in a small bowl until fluffy. Powder erythritol or xylitol 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 and half and egg yolk, if using. Add stevia, starting with 1/16 teaspoon. You'll probably use less than 1/4 teaspoon. Just keep tasting and adjust sweetness to your liking.

~7g net carbs for the frosting, using erythritol

1 comment:

Aurelie said...

It's interesting that it's gluten-free. There is also garbanzo bean (chickpea) cake I believe. I wanted to try out an egg-free/sugar-free version a while ago and make a type of vanilla cake, but didn't get around to it.