Gluten Free Chocolate Cake Recipe
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 to move as much, this is the chocolate cake to dip into.
I’ve also been cooking with some of the Healing Gourmet desserts written by Kelley Herring. She is an editor for Eat to Fight Cancer, Eat to Beat Diabetes, Eat to Lower Cholesterol, and Eat to Boost Fertility. At the Healing Gourmet, Kelley Herring provides great tips, suggestions, 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 of sugar, 3 grams of fiber, 5 grams of protein, 4 net carbs per serving
Preferences: Gluten free, dairy free; Good source of fiber, selenium, copper and phosphorus ingredients
• 5 large pastured eggs
• 1 tablespoon. organic vanilla extract • 3/4 cup organic erythritol
• 8 tablespoons organic cocoa powder
• 1/2 teaspoon baking soda
• 1 can Eden Organic Black Beans
• 1/2 teaspoon Celtic sea salt
• 1 teaspoon aluminum-free baking powder
• 1/2 teaspoon stevia extract
• 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 on high heat until beans are completely blended and smooth.
3. In a medium bowl, whisk together the 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 coconut oil-erythritol mixture, beating for one minute after each addition. For the bean mass in the egg mix and mix to combine. Add the cocoa powder and water and beat the dough on high for one minute, until smooth.
6. To beat in a skillet and shake gently to distribute evenly.
7. Transfer to oven and bake for 40-45 minutes or when firm to the touch. 8. Cool and serve. (NOTE: this cake tastes best the next day as the flavors blend and the "beans" the taste dissipates).
Nutrition Information Per Serving 134 Calories, Total Fat 10g, Saturated Fat 7g, Trans Fat 0g, Monounsaturated Fat 1.5g, Polyunsaturated Fat 0g, Cholesterol 88mg, Sodium 188mg, 7 g carbs, 3 g fiber, 0 g sugars, 4 g protein