So I had to find a way to have my cake and bake it too.
This is not only a gluten-free cake recipe, but it's also sugar-free, dairy-free, and uses organic ingredients. So whether you're celiac, diabetic, lactose intolerant, or just don't like your thighs to be like jellies, this is the chocolate cake to dive in.
This is not only a gluten-free cake recipe, but it's also sugar-free, dairy-free, and uses organic ingredients. So whether you're celiac, diabetic, lactose intolerant, or just don't like your thighs to be like jellies, this is the chocolate cake to dive in.
Gluten Free Chocolate Cake Recipe
Yield: 12 slices
Start to finish: 1.5 hours
Nutrition profile: 134 calories, 0g sugar, 3g fiber, 5g protein, 4 net carbs per serving
Preferences: gluten-free, dairy-free; Good source of fiber, selenium, copper and phosphorous
Yield: 12 slices
Start to finish: 1.5 hours
Nutrition profile: 134 calories, 0g sugar, 3g fiber, 5g protein, 4 net carbs per serving
Preferences: gluten-free, dairy-free; Good source of fiber, selenium, copper and phosphorous
Ingredients
- 5 large pasture eggs
- 1 tbsp. organic vanilla extract and ox; 3/4 cup organic erythritol
- 8 tablespoons. Organic cocoa powder
1/2 tsp. baking soda
- 1 can of organic black beans from Aden
- 1/2 tsp. Celtic sea salt
- 1 tsp. aluminum free baking powder
- 1/2 tsp. stevia extract
- 6 tablespoons. Preparation of organic virgin coconut oil
How to prepare
1. Preheat the oven to 325 degrees Fahrenheit. Spray a 9-inch cake pan with coconut oil spray. Sprinkle the inside of the pan with cocoa powder. Drain the beans and rinse in a colander.
2. Add beans, 3 eggs, vanilla, stevia and salt into a blender or VitaMix. Mix the beans over high heat until the beans are completely liquefied and disintegrated throughout.
3. In a medium sized bowl, whisk together cocoa powder, baking soda and baking powder
4. In another bowl, add the coconut oil and erythritol and beat with an electric mixer until the mixture becomes fluffy.
5. Add the remaining eggs to the coconut oil/erythritol mixture, beating for 1 minute after each addition. Pour the bean mixture into the egg mixture and mix. Add cocoa powder and water and beat over high heat for 1 minute, until smooth.
6. Pour the mixture into the pan and shake gently to distribute it evenly.
7. Transfer the oven to the oven and bake for 40-45 minutes or when the texture is firm. 8. Cool and serve. (Note: This cake tastes better the next day as the flavors have blended and the "penny" flavor has dissipated.)
Nutritional information per serving: 134 calories, 10 g total fat, 7 g saturated fat, 0 g trans fat, 1.5 g monounsaturated fat, 0 g polyunsaturated fat, 88 mg cholesterol, 188 mg sodium, 7 g carbs, 3 1g of fiber, 0g of sugars, 4g of protein
