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How to make the best gluten free, dairy free flour-less chocolate cake ever! Here is the recipe to copy or print. This truly is the best chocolate cake I've ever made – even if it is gluten free. You can see from the video how easy it is to make. You can also see how moist it is – which is unusual for gluten free baking.
Yep – chocolate cake still moist and healthy enough for breakfast. Happy happy mouthful of gluten free, flourless chocolate healthy cake!!! No trick here! Enjoy the recipe!
Gluten free Flourless Chocolate Cake
Makes 1 9" cake
1 15oz can black beans, drained and rinsed
1 tablespoon water
1 tablespoon vanilla extract
6 tablespoons unsweetened cocoa powder
1 teaspoon baking powder
½ teaspoon baking soda
½ teaspoon salt
6 tablespoons butter — softened
½ cup sugar
5 eggs
Preheat oven to 300. Grease and flour a 9" cake pan. I used cocoa powder to "flour" the pan. See the video for how to do this so the cake won't stick.
Process or puree the beans, water and vanilla until smooth. I actually added 1 of the eggs to the puree step for a bit more liquid.
Cream butter and sugar together. Add eggs and beat on medium until the mixture becomes fluffy (a few minutes).
Add bean mixture and mix until combined. Then add cocoa powder, baking powder, baking soda and salt. Beat until smooth and creamy.
Pour batter into prepared pan and bake for 40 — 45 min, or until a toothpick inserted in center comes out clean. Cool on wire rack for 10 min, then remove from pan and try to let cool completely. I actually went ahead and cut me a piece and it was awesome! I also just cooled it on my tile counter top.
Cake keeps best tightly wrapped or covered. If it actually does not get eaten within the first few hours. I put a little whipped cream on the first piece I had. Then just went for the cake plain and simple. Really good — and so incredibly healthy!!!
Enjoy ~
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