Healthy Pomegranate Chocolate Cake

(5.0)
By Adam Fisher
Published 1/10/2023
Dietitian Reviewed: Christina Wright, RD, LDN
Approved for These Diets:
Gluten Free | Diabetic | Vegetarian
Healthy Pomegranate Chocolate Cake

Enjoy a gluten-free chocolate cake topped with ruby red pomegranate arils and a thin layer of dark chocolate. Black beans are the secret ingredient in this heart-healthy dessert to create a rich and luxurious texture while being naturally sweetened with maple syrup.

Total Time
90 minutes
Servings
16
Calories
174
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Ingredients

Recipe yields 16 servings

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Helpful How-To Video

How to Make Pomegranate Chocolate Cake

  1. Step 1

    Preheat the oven to 325°F. Line a 9 x 9 pan with parchment paper. Set aside.

  2. Step 2

    In a large bowl, beat the beans with a hand mixer until smooth. Add in 3 of the eggs, vanilla extract and salt and mix until smooth. Add coconut oil and maple syrup and mix to combine. Add the remaining 2 eggs and mix until well combined.

  3. Step 3

    In a separate bowl using a fine mesh sieve, sift together the cocoa powder, baking powder and baking soda. In small batches, add the cocoa mixture to the bean mixture and mix until just combined. Using a hand mixer, beat on high for approximately 1 minute, or until smooth. Pour the batter into the prepared pan.

  4. Step 4

    Bake for 40 to 45 minutes, or until the top is firm to the touch and a toothpick inserted in the center comes out clean. Carefully lift the cake out of the pan using the parchment paper and transfer to a wire cooling rack. Refrigerate for at least 8 hours or overnight.

  5. Step 5

    Remove the cake from the refrigerator and transfer to a large cutting board; discard the parchment paper. Using a 2-inch heart-shaped cookie cutter, cut out 16 hearts from the cake. Place the cake hearts on a large rimmed baking sheet.

  6. Step 6

    In a heat-safe bowl, add the chocolate chips and olive oil and mix lightly. Microwave chocolate in 15-second intervals, stirring between each interval, until melted (about 1 minute).

  7. Step 7

    Working quickly, add ½ teaspoon of melted chocolate on top of each cake heart and spread into an even thin layer. Cover the chocolate with pomegranate arils. Refrigerate for at least 30 minutes before serving to allow the chocolate to set.

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Nutrition Facts

Serving Size:
1 piece (2 inches) cake

174
Calories
9
g
Fat
22
mg
Cholesterol
136
mg
Sodium
18
g
Carbs
6
g
Sat. Fat
4
g
Fiber
4
g
Protein
12
g
Sugars
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