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Chocolate Cake with Raspberry Sauce

Heart Healthy Chocolate Cake with Raspberry Sauce Recipe

                   
Chocolate Cake with Raspberry Sauce
Try a flourless chocolate cake topped with bright and zesty raspberry sauce. This heart-healthy dessert uses black beans to create a moist, velvety texture while vanilla and honey add a subtle sweetness.
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Ingredients
Recipe yields 12 servings
Chocolate Cake
1 can (15 oz) black beans, rinsed and drained
5 large eggs
1 Tbsp vanilla extract
1/2 tsp salt
6 Tbsp coconut oil
1/2 cup honey
6 Tbsp Dutch process cocoa powder
1 tsp baking powder
1/2 tsp baking soda
Raspberry Sauce
1 pint fresh raspberries, plus additional for garnish
2 Tbsp confectioners' sugar, plus additional for garnish
1 tsp lemon fresh juice
Lemon zest, for garnish
Fresh mint, for garnish
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Directions
Chocolate Cake
Step 1

For the cake: Preheat oven to 325°. Grease a 9-inch cake pan and dust with cocoa powder.

Step 2

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

Step 3

In separate bowl, sift together cocoa powder, baking powder and baking soda. Add the cocoa powder mixture to the egg mixture. Beat on high for approximately 1 minute, or until smooth. Pour the batter into the prepared pan.

Step 4

Bake for 40 to 45 minutes, or until top is firm to the touch and a toothpick inserted in the center comes out clean. Turn out onto a cooling rack and refrigerate for at least 8 hours or overnight.

Raspberry Sauce
Step 1

For the raspberry sauce: Place raspberries in a bowl. Sift confectioners' sugar on top. Add lemon juice. Pour into a blender and purée until smooth. Strain raspberry mixture through a fine sieve and discard seeds. Refrigerate until serving.

Step 2

Dust cake with confectioners' sugar. Serve cake with raspberry sauce and garnish with fresh raspberries, lemon zest and mint.

Time: 75 minutes
Servings: 12
Calories: 165
Make this for: Healthy Kids Gluten Free
Dietary Review:
dietary-image
Jane Schwartz, RDN, CLT
This recipe has been reviewed by a dietitian.
Nutrition Info
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Nutrition facts
Serving Size: 1 1/2-inch slice
Per serving:
calories:165
total fat:9g
sat fat:6g
cholesterol:77mg
sodium:253mg
total carb:17g
fibers:5g
sugars:12g
proteins:5g

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About This Healthy Recipe

This gluten free recipe puts a spin on your average chocolate cake. Velvety, smooth and delicious, this recipe is made with black beans in lieu of flour, making for the perfect gluten-free substitute. Each slice and a half of cake is just 165 calories so you can be sure to indulge in this chocolaty treat guilt free. Containing just 17 grams of carbohydrates per serving, this recipe may be the perfect option if you are looking for a diabetic friendly dessert. Even better, the black beans add 5 grams of plant based protein per serving, perfect for those who are vegetarian! In addition to great texture and taste, this chocolate cake also supports a heart healthy diet, containing just 6g of saturated fat per serving. Drizzled on top of this celiac friendly dessert is a sauce made from lemon juice and fresh raspberries. This recipe is one the whole family will love and the kids will never know black beans are the secret ingredient!

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Heart Healthy Chocolate Cake with Raspberry Sauce Recipe
Ingredients
Recipe yields 12 servings
Chocolate Cake
1 can (15 oz) black beans, rinsed and drained
5 large eggs
1 Tbsp vanilla extract
1/2 tsp salt
6 Tbsp coconut oil
1/2 cup honey
6 Tbsp Dutch process cocoa powder
1 tsp baking powder
1/2 tsp baking soda
Raspberry Sauce
1 pint fresh raspberries, plus additional for garnish
2 Tbsp confectioners' sugar, plus additional for garnish
1 tsp lemon fresh juice
Lemon zest, for garnish
Fresh mint, for garnish
Directions
Chocolate Cake
Step 1

For the cake: Preheat oven to 325°. Grease a 9-inch cake pan and dust with cocoa powder.

Step 2

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

Step 3

In separate bowl, sift together cocoa powder, baking powder and baking soda. Add the cocoa powder mixture to the egg mixture. Beat on high for approximately 1 minute, or until smooth. Pour the batter into the prepared pan.

Step 4

Bake for 40 to 45 minutes, or until top is firm to the touch and a toothpick inserted in the center comes out clean. Turn out onto a cooling rack and refrigerate for at least 8 hours or overnight.

Raspberry Sauce
Step 1

For the raspberry sauce: Place raspberries in a bowl. Sift confectioners' sugar on top. Add lemon juice. Pour into a blender and purée until smooth. Strain raspberry mixture through a fine sieve and discard seeds. Refrigerate until serving.

Step 2

Dust cake with confectioners' sugar. Serve cake with raspberry sauce and garnish with fresh raspberries, lemon zest and mint.

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