You don’t have to be a diabetic to love this easy cake recipe!
Anyone who is calorie counting or just loves indulging in a soft, moist cake oozing with chocolatey goodness is likely to fall in love with this cake at first bite!
This tasty chocolate cake is also suitable for diabetics, and you can have one or two good portions and still have not had too many carbs.
This recipe has two secret ingredients – the first is agave nectar, which gives it the necessary sweetness. The second is black beans – but don’t dismiss it on that account, after all, you love carrot cake, right?
Healthy Sugar Free Chocolate Cake Recipe
- 1 15 oz can of black beans, drained
- 6 tbsp coconut oilor softened butter
- ¾ cup of agave nectar
- 5 large eggs or 6 small eggs
- 6 tbsp sugar free (unsweetened) cocoa powder
- 1tsp baking powder
- ½ tsp bicarbonate of soda (baking soda)
- 1 tsp vanilla extract or flavoring
- ¼-½ tsp salt
- Turn oven on to 325º F, 170º C, Gas Mark 3
- Mix beans, vanilla, 3 of the eggs & salt in a blender and blend well
- Sieve cocoa, bicarbonate of soda and baking powder into a bowl
- Whisk together butter and agave nectar until soft & fluffy
- Add the rest of the eggs slowly, leaving 30-60 seconds between additions, to avoid curdling
- Add the blended bean mix to the bowl
- Pour in the sieved powders
- If the mix is too stiff, add one tablespoon of water
- Whisk well
- Pour into a greased9″ cake tin
- Bake for 35-45 minutes, until firm
- Leave to cool
Once the cake is cool, remove from pan and half through the middle.
Fill and top with a homemade chocolate ganache, so much healthier than most frostings:-
31.4 Carbs per serving.
Easy Chocolate Ganache
- 250ml or 8 oz dark chocolate (bittersweet)
- 250ml or 1 cup dark double cream
- Break the chocolate up into small pieces in a bowl
- Heat the cream until just at boiling point, then pour onto the chocolate, stirring until melted together
- Let this cool for a while before using to top & fill your cake
This cake is perfect for special occasions and parties, but it’s possible that you’ll want to be making it more often as an indulgent, not-so-naughty treat!
Apart from that this recipe is suitable for anyone on a low carb or gluten free diet, as well as being sugar free, does it get any better than that and still taste so goo….ooood?!