I have a real temptation for you today.
It includes chocolate in a sinfully delicious, yet flourless, sugarless cake.
Temptation doesn’t always have to be bad, does it?
Let’s say this cake is purely delicious, completely healthy and 100 percent diet friendly. Would you try to resist? Remember, it’s richly chocolatey and it’s healthy.
Really. Because it’s egg free, it’s sugar free, it’s wheat free, it’s gluten free and it’s vegan!
And that’s still with a thick layer of fudge frosting layered on top. Desserts like that don’t require you to sell your soul to indulge. Even if you did, it’s okay, everybody’s doing it. :)
1 1/2 cup Black Beans
2 Tablespoons Applesauce
4 Tablespoons Ground Chia Seeds* in 3/4 cup unsweetened Chocolate Almond Milk (or other flavor)**
1 1/2 Tablespoon Pure Vanilla
1/2 teaspoon Pink Salt
6 Tablespoons Coconut Oil, softened
1 cup Coconut Sugar
1/2 cup Cocoa
3/4 teaspoon Baking Powder
1/2 teaspoon Baking Soda
3 Tablespoons unsweetened Chocolate Almond Milk (or other flavor)
dash or drop of Stevia
2/3 cup Cocoa Powder
8 Tablespoons Coconut Oil, softened
1/3 cup Organic Maple Syrup
1 teaspoon Pure Vanilla Extract
2-3 Tablespoons unsweetened Chocolate Almond Milk (or other flavor)
Oil an 8 by 8 baking dish with coconut oil and preheat your oven to 350. Grind up your chia seeds in a food processor or a coffee grinder. The coffee grinder will work the best. Make sure they are really ground up fine, or else you may find a bit more texture to your cake. Pour your chia seeds in the 3/4 cup of almond milk and let sit for 3 or 4 minutes until the mixture becomes thick and “goopy”.
Combine the black beans, chia milk mixture, vanilla, salt, coconut oil and coconut sugar in a large bowl. Beat with beaters until mixture comes together. Add the 6 tablespoons cocoa powder, baking powder, baking soda, stevia and milk. Beat until smooth, scraping down the sides as necessary.
Pour the batter into the 8 by 8 baking dish. Bake at 350 for 40-45 minutes, or until the cake is no longer wiggly and a toothpick inserted in the center comes out clean. Let the cake cool and prepare the fudge icing.
If you’re a little uncertain about baking with odd ingredients (like black beans), the fudge icing is your best friend. This cake really is delicious topped with this fudgy icing! And feel free to double this recipe if you like as much icing as cake. :)
In a small bowl, combine the cocoa powder and soft coconut oil. Add maple syrup, vanilla and slowly add milk to desired consistency. Whisk the ingredients together until everything comes together into a smooth frosting. Frost the cooled cake or refrigerate until ready to use. Enjoy!
*Flax seeds could probably be substituted for the chia seeds here, as flax is also a binding agent and is easier to find for some people. I have not tried flax in this recipe, but I would recommend trying it if you are unable to grind up your chia seeds.
** Any flavor of almond milk will work fine in any part of this recipe. I just had some of the chocolate on hand and I thought it would enhance the sweet chocolate flavor. It was delicious with the chocolate milk, but any other flavor will work fine. Remember to use unsweetened with whatever kind you use, otherwise, you may want to decrease the stevia.