No Flour Chocolate Cake

I have been on a quest searching for a gluten-free alternative to chocolate cake. It also had to be Weight Watchers Points Plus friendly, so it has been interesting. You can imagine my delight when I found this recipe on Hungry Girl’s website this morning! I just had to share it!

Image credit and recipe credit: HungryGirl.com

HG’s Fudgy Flourless Chocolate Cake

No-Flour Power

Black beans are the best thing to happen to baked goods since canned pumpkin! You won’t believe how delicious this chocolate cake is. And NO, you can’t taste the black beans — just rich chocolatey deliciousness. Game-changing recipe here, people…

Prep: 15 minutes
Cook: 40 minutes
Cool: 1 hour

Ingredients: 
One 15-oz. can black beans, drained and rinsed
1/2 cup unsweetened cocoa powder
1/2 cup (about 4 large) egg whites
1/3 cup unsweetened applesauce
1/3 cup canned pure pumpkin
1/4 cup Truvia spoonable calorie-free sweetener (or another no-calorie granulated sweetener; see HG FYI)
1 1/2 tsp. baking powder
1 tsp. vanilla extract
1/4 tsp. salt
3 tbsp. mini semi-sweet chocolate chips

Directions: 
Preheat oven to 350 degrees. Line a 9″ round cake pan with foil, and generously spray with nonstick spray.

Place all ingredients except chocolate chips in a food processor. Puree until completely smooth and uniform.

Fold in 1 tbsp. chocolate chips.

Spread mixture into the baking pan, and smooth out the top.

Evenly top with remaining 2 tbsp. chocolate chips, and lightly press into the batter.

Bake until a toothpick inserted into the center comes out mostly clean, 35 – 40 minutes.

Let cool completely, about 1 hour.

Refrigerate leftovers. (This cake tastes great chilled.)

MAKES 8 SERVINGS

Serving Size: 1/8th of cake
Calories: 100
Fat: 2.5g
Sodium: 310mg
Carbs: 22g
Fiber: 4.5g
Sugars: 5g
Protein: 5.5g 

PointsPlus® value 3*

HG FYI: Truvia spoonable calorie-free sweetener is about twice as sweet as sugar. If using a no-calorie granulated sweetener that measures cup-for-cup like sugar instead of Truvia, double the amount called for in this recipe.

Thanks for stopping by,

About Colleen Chesebro

Colleen M. Chesebro is a writer of cross-genre fiction, poetry, and creative nonfiction. Her debut novel, a YA fantasy series called, “The Heart Stone Chronicles - The Swamp Fairy,” was published January 2017. The book reveals the story of Abby Forrester, a 14-year-old orphaned girl who is entrusted with saving a community of fairy nymphs from certain ecological destruction. Along the way, Abby learns about friendship, love, and what it means to actually belong to a family. Colleen’s writing explores ecological situations in the multicultural world of today. She combines real-life historical events into her writing to create experiences that will continue in the hearts and heads of her readers. A veteran of the United States Air Force, Colleen is also a retired bookkeeper. She has an Associates Degree in Business Administration, and another Associates Degree in the Arts, which she uses to combine her love of writing with her passion for all things creative. When she is not writing, Colleen enjoys spending time with her husband, dogs, children, and grandchildren. When time permits, she also loves gardening, cooking, and crocheting old fashioned doilies into works of artistry. She lives in the United States with her husband and her two Pomeranians, Sugar, and Spice. You can learn more about Colleen and her writing on her website colleenchesebro.com.

48 Responses

      1. Definitely an American thing. I expect the bigger city supermarkets will stock it. I live in a small town! We do have squash in the shops so I suppose I could boil and puree a butternut squash. Opening a can sounds so much simpler, though.

        Liked by 1 person

      1. Sorry to hear about that, Colleen. I’m sure the right people will come along very soon. If you have an open day on Sunday then no doubt a lot of people will be interested. Remember, it only takes the one buyer 🙂

        I’ll keep my fingers crossed for you as well.
        xx

        Liked by 1 person

  1. Thanks for sharing. Trying out the gluten free diet myself. Never have eaten a lot of bread and pasta. Only pasta my hubby likes is spaghetti or lasagna if there’s lots of sauce. But am learning there is so much flour and wheat products in so many things.

    Liked by 1 person

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