Lifestyle Recipes from My Kitchen

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:

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

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

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.)


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,


    1. I wonder if it an American thing… pumpkin pie is normal here in the fall and winter. I sometimes use squash. Acorn or one of the orange ones. The idea is to substitute the more fattening ingredients with some that are not quite so bad for us. 😉

      Liked by 2 people

      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. I will Hugh. It might not happen till after we move. The other day we got a call that someone wanted to see the house. We bundled up the dogs and drove around for an hour! No one showed up. I guess the guy decided it was too far out to drive! They turned around at the end of the street and never even looked at our house! I just could not believe it. We always have sold our houses in the first week. This is two weeks already and no one has looked. The agent has an open house scheduled for Sunday. Fingers crossed! XXX 😀

          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.

        Liked by 1 person

    1. Thank you. I am trying to think of what you could use instead of pumpkin since it is not found there as easily as it is in America. That way, we girls who are watching our weight can have our cake and eat it too! 😀 ❤

      Liked by 1 person

      1. Yes i had already checked that out through Hugh’s comments. We do have other forms of squash that is more widely available such as butternut, Maybe that would work<
        Yes I want to eat some of that cake for sure !!! 🙂

        Liked by 1 person

        1. I think it would taste really good with butternut squash. I have a steamer and just halve it, deseed it and steam. Wow! It comes out so good. Better than baking. I make smoothies with squash a lot. I like it better than pumpkin. 😀

          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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