Today is my boyfriend Daniel’s birthday. He’s 15 today! I mean…31. You know “act your age” and all that.
So, I thought I’d make a cake. Which I haven’t done in years. I kind of had to dig deep into my brain to remember all my little cake baking / decorating tricks. But then again I’m used to making traditional cakes. You know, butter, flour, sugar. The good stuff. This is not that cake.
You see, Daniel and I have a wedding to attend this weekend. And another in 3 weeks. Oh, and another in 5 months. And we just went to another one two weekends ago.
What does this mean? Dresses. Suits. Fancy outfits and curled hair and manicured nails. Looking your best.
Chocolate cake is not necessarily something you should indulge in when you want to look your best. Doesn’t exactly scream “slim” or “fit”. Damnit. So I can’t have my cake and eat it too.
Remedy: chocolate cake without flour and without sugar. How is this possible? Black beans. No kidding. I know this recipe (and those like it) have been around for a while, so obviously I’m a little behind. Nevermind that! This cake is really delicious. Kind of has that fake sugar flavor I don’t always love, but it’s still very moist and super chocolaty. If you don’t tell someone what’s in it, it will probably take a few minutes to figure it out….it’s not obvious.
I like that. I like birthdays. I like Daniel. Winning.
Recipe after the jump…
Flourless & Sugar-Free Chocolate Cake with Sugar-Free Chocolate Frosting
Adapted from Hearty Indulgences
Makes one 9″ round cake, which can be cut in half horizontally to make 2 layers
- 1 1/2 cups cooked, rinsed black beans (about one 15 oz. can)
- 5 large eggs
- 1 tablespoon vanilla extract
- 1/2 teaspoon sea salt
- 6 tablespoons unsalted butter
- 1/2 cup honey
- 6 packets Splenda no-sugar sweetener
- 6 tablespoons unsweetened cocoa powder
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
Preheat oven to 325 degrees F. Grease a 9″ round cake pan and dust interior of pan with some cocoa powder, tapping and turning to coat. Cut a round of parchment paper and place in bottom of pan. Grease the parchment so it stays in place.
Whether using fresh of canned beans, rinse until water runs clear. Dry thoroughly.
Place beans, 3 eggs, vanilla, salt and Splenda into a food processor. Blend on high until mixture has liquified.
In a separate bowl, whisk together cocoa powder, baking soda and baking powder so there are no lumps.
In a Kitchenaid mixer or large bowl, beat butter with honey until light and fluffy, about 2-3 minutes. Add the remaining two eggs, beating for a minute after each addition.
Pour bean mixture from your food processor into this butter mixture. Continue blending at medium speed and slowly add in cocoa powder mixture. Stop mixing every minute or so to scrape down interior of bowl. Mix for 1-2 minutes until everything is incorporated, batter will be extremely runny.
Pour batter into your prepared pan, tapping it down on the counter to remove any air bubbles. Bake for 55 – 65 minutes, until toothpick comes out clean in the center. Cake will be very, very moist, so check frequently to ensure even baking.
Allow cake to cool on counter for about 15 minutes, then invert onto plate or other surface to cool. Once cool, use a serrated knife to cut cake horizontally across to make two layers. Do not frost until cake is completely cool.
Healthier Chocolate Frosting (no refined sugar!)
- 1/2 cup unsalted butter, softened
- 1/4 cup Stevia cup-for-cup
- 5 tablespoons unsweetened cocoa powder
- 2 tablespoons fat free milk
- 1 teaspoon vanilla extract
- 1 egg yolk
- 3 tablespoons honey
- Coconut for cake rim
In your Kitchenaid mixer or large bowl, beat butter and Stevia on high for 2-3 minutes, until it becomes light and fluffy.
Slowly pour in cocoa powder, then vanilla, milk, honey and egg yolk, maintaining medium mixing speed.
Continuing mixing for 3 – 5 minutes your frosting becomes a familiar, thick consistency. Can be left in refrigerator until ready to frost, just allow it to come back to room temperature before frosting, as butter will have hardened in cold temperatures. Press coconut shavings onto the edge of the cake if you like.