You know those ultra-rich flourless chocolate cakes you can get at restaurants? The ones that are loaded with sugar? Well, now you can enjoy the same rich, decadent taste on the ADVANCED PLAN! No flour, no sugar, nothing artificial! My children absolutely devoured this cake. They couldn’t believe it had FROSTING!
I am not really a baker but I had to try this cake. You won’t believe the ingredients (yes you are reading it right) and you will be even more socked at how great it tastes.
Decadent Chocolate Cake
(makes 1 – 9 inch cake) – to make a double layer cake, double the recipe
1-15 ounce can of unseasoned black beans
5 large organic eggs
1 tablespoon pure vanilla extract
1/2 teaspoon sea salt
6 tablespoons unsalted organic butter OR extra virgin coconut oil
3/4 cup xylitol or erythritol (like Swerve) plus 1/2 teaspoon liquid pure stevia extract
6 tablespoons unsweetened cocoa powder
1 teaspoon aluminum-free baking powder
1/2 teaspoon baking soda
1 tablespoon filtered water
Preheat oven to 350 degrees. grease a 9″ cake pan with coconut oil or 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 (put a couple drops of oil so that is doesn’t curl, then grease the top of the parchment lightly.
Drain and rinse beans and shake off excess water. Place the beans, 3 of the eggs, vanilla, stevia and salt into blender. Blend on high until beans are completely liquefied. Make sure there are no chunks. Mix together cocoa powder, baking soda, and baking powder in a small bowl. In a larger bowl, beat butter with xylitol until light and fluffy. Add the remaining two eggs, beating for one 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 or until smooth. Scrape batter into pan and smooth the top.
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 with an overturned bowl. (Frost immediately before serving)
Super Chocolatey Frosting
1/2 cup (1 stick) unsalted organic butter
1/4 cup xylitol, pulverized into powder
5-6 tablespoons unsweetened cocoa powder
2 tablespoons coconut milk
1 teaspoon pure vanilla extract
Pinch of sea salt
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 xylitol in a coffee grinder or for a minute or two, until extremely fine in texture (will look like powdered sugar). Stir powdered sweetener into butter with a spatula, then beat until smooth. Slowly blend in the cocoa powder (do this slowly so that it doesn’t explode), vanilla, and sea salt. Beat in the coconut milk and egg yolk. Add stevia, and keep tasting and adjust sweetness to your liking.
Cake and frosting recipe modified from Lauren at Healthy Indulgences
Coconut Milk Whipped Cream
1 can coconut milk, stored in refrigerator overnight
1/4 cup xylitol
Open the can and drain all of the coconut water. You only want to use the cream that has separated. Put into a bowl with the xylitol and beat until creamy. It will not be the exact consistency of whipped cream but it tastes great!
If you want a more traditional whipped cream- try an organic heavy cream with 1/4 cup xylitol.