Healthy Chocolate Cake

I didn’t really believe it at first, but it’s good – really good. You definitely want it to sit overnight before eating it for the best flavor but I promise you, it tastes like chocolate cake!

This recipe is very graciously lifted from Lauren at and I’ve included my own preferences below (e.g. Lauren doesn’t like Splenda, but I prefer it as erythritol makes me a little gaggy. Also, I like eggwhites instead of whole eggs just to keep the calorie count a little lower even though whole eggs makes a cake with better integrity).

Healthy Flourless Chocolate Cake

1-15 ounce can of unseasoned black beans
1 cup egg whites
1 tablespoon pure vanilla extract
1/2 teaspoon kosher salt
5 tablespoons oil
1 cup Splenda
6 tablespoons unsweetened cocoa powder
1 teaspoon aluminum-free baking powder
1/2 teaspoon baking soda
1 tablespoon water

Preheat oven to 350 degrees Fahrenheit. Put in muffin liners and spray those with extra virgin olive oil cooking spray.

Drain and rinse beans in a strainer or colander. Shake off excess water. Place beans, half of the eggs, vanilla, and salt into a  blender (or magic bullet!). Blend on high until beans are completely liquefied. Whisk together cocoa powder, baking soda, and baking powder. Beat oil with Splenda, add remaining eggs, beating for a minute after each addition. Pour bean batter into egg mixture and mix. Finally, stir in cocoa powder and water, and beat the batter on high for one minute, until smooth. Scrape batter into muffin tins and smooth the top. Grip pan firmly by the edges and rap it on the counter a few times to pop any air bubbles.

Bake at 350 degrees for 25 minutes. Cake is done with the top is rounded and firm to the touch.

Don’t forget to let these sit overnight and then, if you are feel like (and I sometimes do) eat a chocolate cupcake for breakfast! 🙂

Posted via email from Amyella


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Amyella (pronounced Amy-ella) is a pseudonym for Amy Levitt, a fitness and health food fanatic and a beach girl at heart. She has been sharing her sometimes nonsensical thoughts and self-amusing stories online since 2002 and currently spends a good deal of her time wrangling her 90 pound Rottweiler and 60 pound Boxer. Which is quite a show.
The origin of the name Amyella.

Here's my deal. It's wicked exciting!


Find the recipes here: Amyella's Recipes
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