Decadent Chocolate Cake

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.

Published by

Kimberly Roberto

Wife, Mom, Daughter, Business Owner with a Passion for Cooking and Eating Healthy Food and Helping Others to do the Same!

6 thoughts on “Decadent Chocolate Cake

  1. I make this cake often — it’s sooo good! There is also a ‘vanilla’ version… substituting white beans instead of the black beans… Great to have options! I make this as cupcakes so I can freeze them and do better portion control because it is so good! Thanks for posting it…

  2. I am baking this cake at the moment and hoping it is as delicious as the picture looks! This is my 3rd round of Advanced Plan (2 weeks each) in the last year and I have had a great experience. Over the last year I have lost more than 30 pounds and feel wonderful by the Maximized Living advice and changes I have made.

    My question regarding the recipe is about the directions. It says to add the xylitol and stevia in the blender (which I did) and then as I was continuing the recipe it says to blend the xylitol and the stevia with the butter? Did I miss something. I didn’t add any more xylitol or stevia to the butter since I had already mixed it in with the beans. Could you clarify where to put the xylitol and stevia and if the amount is divided? Thanks.

    Looking forward to future posts on your blog!

    1. I am fixing the recipe but I added the stevia to the blender and the xylitol with the butter. Sorry about the confusion. I hope you like the cake. It doesn’t last long at my house.

  3. Thanks! The cake turned out great! I had a feeling the xylitol went with the butter but it was too late, so I just whipped the butter. Everyone was surprised and really enjoyed the cake (my 2 and 5 year old sons were big fans!). You are right…it doesn’t last long! I am making it again today to take to a friends house.

    Thanks again for this great recipe!

  4. DELICIOUS!!! I’ve been looking or a great chocolate dessert for the advanced plan and have thrown out more that I have kept. This is definitely a winner. Everyone who has tried it had no idea that it was a ‘good for them’ dessert and raved about it. Thank you!!! The cake freezes well and I just make a fresh batch of frosting when it’s time to defrost and enjoy!!!

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