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 is also is sugar-free, dairy-free and uses organic ingredients. So whether you are a celiac, diabetics, lactose intolerant or just not wanting to have your thighs be as jiggly this is the chocolate cake to dive into.
I also have been cooking with some of the Healing Gourmet’s 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 the Healing Gourmet, Kelley Herring gives some great tips, suggestions and recipes on how to cook without gluten and often times without dairy.
Recipe for Gluten Free Chocolate Cake
Yield: 12 slices
Start to Finish: 1.5 hours
Nutrition Snapshot: 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, Phosphorous Ingredients
• 5 large pastured eggs
• 1 Tbsp. organic vanilla extract • 3/4 cup organic erythritol
• 8 Tbsp. organic cocoa powder
• 1/2 tsp. baking soda
• 1 can Eden Organic Black Beans
• 1/2 tsp. Celtic sea salt
• 1 tsp. aluminum-free baking powder
• 1/2 tsp. stevia extract
• 6 Tbsp. 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 beans in a colander.
2. Add beans, 3 eggs, vanilla, stevia and salt into blender or VitaMix. Blend on high until beans are completely liquefied and smooth throughout.
3. In a medium 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 fluffy.
5. Add remaining eggs to the coconut oil/erythritol mixture, beating for one minute after each addition. Pour bean batter into egg mixture and mix to combine. Stir in cocoa powder and water and beat the batter on high for one minute, until smooth.
6. Pour batter into pan and shake gently to evenly distribute.
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 best the next day as the flavors combine and the “beany” flavor dissipates).
Nutrition Information Per Serving 134 calories, 10 g total fat, 7 g saturated fat, 0 g trans fat, 1.5 g monounsaturated fats, 0 g polyunsaturated fats, 88 mg cholesterol, 188 mg sodium, 7 g carbohydrate, 3 g fiber, 0 g sugars, 4 g protein