Flourless Butterless CHOCOLATE CAKE

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  • Keiras_Mom
    Keiras_Mom Posts: 844 Member
    Bumping for healthy chocolatey goodness!
  • smsgrl2009
    smsgrl2009 Posts: 11
    bump
  • stephanne82
    stephanne82 Posts: 49 Member
    Bump
  • icandoit203
    icandoit203 Posts: 170 Member
    bump
  • wimeezer
    wimeezer Posts: 404 Member
    as a celiac this is just the kind of recipe I'm on the look out for. Thanks for sharing!!!
  • DeeDee2211
    DeeDee2211 Posts: 1,133 Member
    Bump
  • wrevhn
    wrevhn Posts: 864 Member
    ummm, yeah, I tried it. Not a fan. I don't like sweet chocolate, but this wasn't sweet enough for me. It turned out very pretty though! Maybe if I had had powdered sugar to dust it with it would have helped. But this was not worth the calories for me.

    I will try the original version, perhaps with agave nectar...but definitely with some source of more sweetness for me.

    i had tried a chocolate thing with similar beans with the same kind of issue, so i was worried about this. if you tried it and had that issue i might skip. i love chocolate, not nesc super sweet, just rich dark deep chocolate flavor which i feel like the white types of beans hide more than black do.
  • walkersallymae
    walkersallymae Posts: 14 Member
    12 servings in a 9 inch round cake is pretty small What is the total calories? If I wanted to cut into 8 pieces.
  • Bearman45
    Bearman45 Posts: 46
    So I made this cake over the weekend... mixed reviews. Some really liked it, others said it was ok but not as good as they would have liked. Nobody really disliked it though. It was heavier than a flour cake, but not as dense as a brownie. A little dry, but not overly dry. I liked it.

    I used whole eggs rather than just the whites, and also added some vanilla. I also made a double batch and made a layer cake our of it.

    For frosting, I used avocado blended with cocoa powder and xylitol. The frosting was very good!

    I'll make it again, but I think I will add some apple sauce as others have suggested to sweeten it a little and add some moisture. I think next time I will also separate the yolks and mix them into the batter, then whip the whites and gently fold them in just before baking. That should likely add some fluffiness to it. I may also add some baking soda, which along with the eggs might lighten it up a little as well.

    For nutrition, I made a 9" double layer cake with frosting in between and on all sides. I cut it into 16 squares. About 375 calories each. Good protein too.

    I may also experiment with cocoa and xylitol in place of the chocolate chips, making the entire cake gluten, dairy and sugar free, not to mention lowering calories substantially.

    Overall, I think this was a good alternative for people with food sensitivities, but it is high in sugar.

    Thanks OP and others for the inspiration and ideas!
  • emanismom
    emanismom Posts: 27 Member
    Can you post the black bean brownie recipe....it sounds soooo good! Thanks,
  • mellabyte
    mellabyte Posts: 193 Member
    Reminds me of black bean brownies. :D Bump for later!
  • Faericn_Rising
    Faericn_Rising Posts: 235
    bump
  • olgamarie_t
    olgamarie_t Posts: 58 Member
    thx for sharing
  • claricecollins
    claricecollins Posts: 54
    yay! bump!
  • t8tersalad
    t8tersalad Posts: 85 Member
    Cake! Must try this :)
  • cbu23
    cbu23 Posts: 280 Member
    I'm too intrigued not to bump and try later!
  • wattssal000
    wattssal000 Posts: 62 Member
    bump
  • thr33martins
    thr33martins Posts: 192 Member
    I just tried it....I am doing low-carb so I subbed part of the chocolate for unsweetened and added a couple packets of Stevia in the Raw. Also added a tsp. of vanilla extract and used 2 whole eggs (because that's all I had in the house). I only baked it for 18 minutes and it is definitely done, so I can't imagine baking for 40!! I used an 8" square pan and cut it into 16 squares, and my recipe (I submitted it as Chick Pea Chocolate Cake) came out to 80 calories per square.

    The verdict: nice and chocolatey, and I might even sub more of the chocolate chips for unsweetened next time. I had to use a little cool whip to add some moistness and sweetness, but with that on there the dense chocolate cake came to life for me. I will use it again, but will continue to tweak the recipe.
  • Kristie18
    Kristie18 Posts: 332 Member
    I just made this. I used 3 egg whites and the whole egg. It was a little dry, but I didn't use any type of frosting. Some fat free cool whip would be great on it. I thought it tasted good and both of my picky kids ate it without knowing it had beans. lol! I topped theirs with Nutella.

    I also cut mine into 8 slices and I think it is a little over 100 calories :)
  • trishadale
    trishadale Posts: 1
    Sounds good, might try this!
  • ixap
    ixap Posts: 675 Member
    mmm....sounds interesting.
    I wonder if the addition of a little coffee to the batter might not be good.
    ooh, good call
    I may try this out over the weekend
  • ixap
    ixap Posts: 675 Member
    I just made this. I used 3 egg whites and the whole egg. It was a little dry.
    hmm, maybe I'll add a little oil (I'm ok with a few extra calories / fat, just trying to keep the sugar down)
  • Mawskittykat
    Mawskittykat Posts: 241 Member
    bump
  • Yieya
    Yieya Posts: 168 Member
    bump
  • TrinaJ11
    TrinaJ11 Posts: 159 Member
    bump
  • meta71
    meta71 Posts: 12 Member
    Interesting.
  • sparkdoc
    sparkdoc Posts: 45 Member
    bump:smile:
  • GiGiBeans
    GiGiBeans Posts: 1,062 Member
    Bump
  • aristel
    aristel Posts: 110
    umm interesting recipe... i´ll give it a try, tks! :smile:
  • emilyhbroyles
    emilyhbroyles Posts: 9
    bump

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