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Flourless Chocolate Devil’s Food Pudding Cake

I have a real temptation for you today.
It includes chocolate in a sinfully delicious, yet flourless, sugarless cake.

flourless chocolate cakeTemptation 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. :)

flourless chocolate cake

 

Flourless Chocolate Devil’s Food Pudding Cake  (vegan & gluten free)
Print Recipe

Chocolate Cake:
1 1/2 cups Black Beans
4 Tablespoons Ground Chia Seeds
3/4 cup unsweetened Chocolate Almond Milk (or other flavor)**
1 1/2 Tablespoon Pure Vanilla Extract
1/2 teaspoon Pink Salt
8 Tablespoons Coconut Oil, softened
1 cup Coconut Sugar
1/2 cup Cocoa
3/4 teaspoon Baking Powder
1/2 teaspoon Baking Soda

Fudge Icing:  
2/3 cup Cocoa Powder
8 Tablespoons Coconut Oil, softened
1/2 cup Organic Maple Syrup
1 teaspoon Pure Vanilla Extract
2-3 Tablespoons unsweetened Chocolate Almond Milk (or other flavor)
1/4 teaspoon liquid stevia

Oil an 8 by 8 baking dish with coconut oil and preheat oven to 350.

Combine all the cake ingredients in a blender and blend until completely smooth.
Pour the batter into the 8 by 8 baking dish. Bake at 350 for 40-50 minutes, or until no longer wiggly and a toothpick inserted in the center comes out clean. Let cool and prepare the fudge icing.

In a small bowl, combine the cocoa powder and soft coconut oil. Add maple syrup, vanilla and slowly and 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!

** Any flavor of almond milk will work fine in any part of this recipe. The chocolate flavor is just really enhanced when using chocolate! 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.

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