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 is also sugar free, dairy free and uses organic ingredients. So whether you’re celiac, diabetic, lactose intolerant, or just don’t want your thighs moving as much, this is the chocolate cake to dip into.
I have also been cooking with some of the Healing Gourmet desserts written by Kelley Herring. She is the editor of Eat to Fight Cancer, Eat to Beat Diabetes, Eat to Lower Cholesterol, and Eat to Boost Fertility. At Healing Gourmet, Kelley Herring provides great advice, tips, and recipes on how to cook gluten-free and often dairy-free.
Gluten Free Chocolate Cake Recipe
Yield: 12 slices
Start to finish: 1.5 hours
Nutrition Summary: 134 calories, 0 grams sugar, 3 grams fiber, 5 grams protein, 4 net carbs per serving
Preferences: Gluten free, dairy free; Good source of fiber, selenium, copper and phosphorus ingredients
&Bull; 5 large pastured eggs
&Bull; 1 tablespoon. organic vanilla extract • 3/4 cup organic erythritol
&Bull; 8 tablespoons organic cocoa powder
&Bull; 1/2 teaspoon baking soda
&Bull; 1 can Eden Organic Black Beans
&Bull; 1/2 teaspoon Celtic sea salt
&Bull; 1 teaspoon aluminum-free baking powder
&Bull; 1/2 teaspoon stevia extract
&Bull; 6 tablespoons organic virgin coconut oil Preparation
1. Preheat oven to 325 degrees F. Spray a 9-inch cake pan with coconut oil cooking spray. Dust the inside of the pan with cocoa powder. Drain and rinse the beans in a colander.
2. Add beans, 3 eggs, vanilla, stevia, and salt to blender or VitaMix. Blend over high heat until beans are completely blended and smooth.
3. In a medium bowl, mix cocoa powder, baking soda, and baking powder.
4. In another bowl, add the coconut oil and erythritol and beat with an electric mixer until fluffy.
5. Add the remaining eggs to the erythritol-coconut oil mixture, beating for one minute after each addition. For the bean dough in the egg mixture and mix to combine. Add the cocoa powder and water and beat the batter on high for one minute, until smooth.
6. To beat in a pan and shake gently to distribute evenly.
7. Transfer to the oven and bake for 40-45 minutes or when firm to the touch. 8. Cool and serve. (NOTE: This cake tastes better the next day as the flavors meld and the "Beans" the taste dissipates).
Nutrition 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 g fiber, 0 g sugars, 4 g protein