Rating: 4 stars
11 Ratings
  • 5 star values: 6
  • 4 star values: 1
  • 3 star values: 2
  • 2 star values: 1
  • 1 star values: 1
  • 11 Ratings

Wish there was a chocolatey dessert that didn't ruin your diet? Your wish has been granted.

Source: Better Homes and Gardens

Gallery

Credit: Jacob Fox

Recipe Summary

prep:
20 mins
bake:
30 mins
cool:
1 hr
total:
1 hr 50 mins
Servings:
12
Yield:
1 cake (12 slices)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 350°F. Grease a 9-inch round cake pan with coconut oil. Dust pan with cocoa powder, shaking out excess. Line pan with parchment paper; dust again with cocoa powder.

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  • In a small bowl microwave coconut oil 15 to 20 seconds or until melted. In a large bowl combine eggs, the water, and melted coconut oil. Stir together the 1/3 cup cocoa powder, baking powder, and baking soda.

  • In a food processor combine beans, both sugars, vanilla, and salt. Cover and process until smooth. Stir bean mixture into egg mixture until combined. Add cocoa powder mixture to egg mixture; beat with a mixer on medium 1 minute. Spread batter into prepared pan.

  • Bake 30 minutes or until a toothpick comes out clean. Cool cake layer in pan 10 minutes. Remove from pan; cool on a wire rack. If desired, dust cake with espresso powder and/or additional cocoa powder and serve with berries and/or Sweet Cashew Cream.

Nutrition Facts

201 calories; fat 8g; cholesterol 62mg; saturated fat 6g; carbohydrates 30g; mono fat 1g; insoluble fiber 3g; sugars 22g; protein 5g; vitamin a 90IU; riboflavin 0.1mg; niacin equivalents 0.1mg; folate 8.9mcg; vitamin b12 0.1mcg; sodium 331mg; potassium 86mg; calcium 62mg; iron 1.5mg.
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