This flourless cake is rich and decedent and actually pretty healthy when compared to a regular chocolate cake. This gluten-free cake is super delicious when you eat it lightly whipped cream and fresh strawberries.
Have you ever tried a decadent cake and wanted to eat the whole pan? The good news is that these are super easy to make and they are healthy enough that there is no guilt if you eat too much. (Okay…less guilt.)
I love cake. I mean who doesn’t? Cake one of the best things that ever happened to planet earth. It’s SO good- you would never guess all of the strange ingredients that this cake holds.
The black beans in this cake give it the substance and stability that flour normally would, it’s not an ingredient found in a classic chocolate cake but it makes or breaks this flourless cake. Even though it sounds weird, balsamic vinegar actually adds to the flavor in a super subtle way. Not only does it mask the black bean flavor it helps balance all of the elements of the cake making it super rich and delicious. Similarly, instant coffee granules add a flavor and depth to the cake that you and your friends won’t be able to identify in the final product. The coffee granules and the balsamic simply enhance the chocolate flavor prevalent in this cake. They do not add a weird aftertaste, I promise.
This cake is super easy to make. All you need to do is throw all of the ingredients into the blender and then poof! You’re done. Spread it into the pan, sprinkle with the remaining chocolate chips and bake. What’s not to love about a healthy chocolate cake that is super quick and easy?
Not in the mood for cake? Try my Brown Butter Chocolate Chip Cookies!
Flourless Chocolate Cake:1 (14oz) Can of Low Sodium Black Beans
1/2 Cup Cocoa Powder
3/4 cup Cane Sugar
1 tbsp Coconut Oil
3 tbsp Milk
1 tsp Balsamic Vinegar
1 tsp Vanilla
1/2 tsp Instant Coffee Granules
3/4 tsp Baking Powder
1/2 tsp Baking Soda
1/2 tsp Salt
1 cup Semisweet or Dark Chocolate Chips (Divided)
1. Preheat the oven to 325. Grease and line a 9×9 inch pan.
2. Rinse the black beans over the sink until the water rinses out clear.
3. Combine all of the ingredients except for the chocolate chips in a blender or food processor. Blend until smooth and creamy. Add half of the chocolate chips and mix until just combined.
4. Spread the batter into the prepared pan and sprinkle the remaining chocolate chips on top.
5. Bake for 35-40 minutes or until a toothpick inserted into the center of the cake comes out clean.
6. Serve warm with lightly whipped cream and fresh fruit.
This recipe was adapted from Skinny Taste