• 11 Ratings

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

Source: Better Homes and Gardens
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Ingredients

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Directions

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  • 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.

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  • 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.

Instructions Checklist
  • 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; 8 g total fat; 6 g saturated fat; 0 g polyunsaturated fat; 1 g monounsaturated fat; 62 mg cholesterol; 331 mg sodium. 86 mg potassium; 30 g carbohydrates; 3 g fiber; 22 g sugar; 5 g protein; 0 g trans fatty acid; 90 IU vitamin a; 0 mg vitamin c; 0 mg thiamin; 0 mg riboflavin; 0 mg niacin equivalents; 0 mg vitamin b6; 9 mcg folate; 0 mcg vitamin b12; 62 mg calcium; 2 mg iron;

Reviews

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