Friday, 21 June 2013

Secret Chocolate Cake (Low Carb & Gluten Free)

Yum! I like chocolate cake, yet all those carbs... bleh. Luckily you fell upon this yummy low-carb version! This title sure does not explain how amazingly delicious this cake is. And look how ridiculously photogenic it is (I even took two photos, it's THAT photogenic!), like seriously... share the beauty, cake.

 Plus, this cake has a secret!

But I'm not gonna tell you! Just kidding... I would't have a blog if I didn't tell you my recipes. 

Update: Thank you all so much for giving me 1600+ views on this recipe! Thanks to Lauren for the shoutout on Facebook and on her blog ( Thanks to everyone who pinned my recipes on Pinterest and those who repinned them!

Makes one cake

13 ounces (about one can) kidney or black beans
5 eggs
1 tbsp vanilla 
1/2 tsp salt
6 tbsps butter, softened
3/4 cup xylitol
6 tbsps cocoa powder
1 tsp baking powder
1/2 tsp baking soda

Preheat oven to 325F. Grease a springform pan with butter or oil and dust with cocoa powder. Drain and rinse (very thoroughly) your beans and dry them. Put the beans, 3 eggs, vanilla and salt in your blender and blend until completely smooth. In a small bowl, mix cocoa powder, baking powder and baking soda together. In a seperate larger bowl, beat butter and xylitol until light and fluffy. Add the rest of the eggs and beat until completely combined. Then take your blended bean mixture, add that to your butter mixture and beat for about a minute. Add in cocoa powder mixture and mix until combined and smooth. Pour batter into your pan and smack against your counter until air bubbles start to surface and pop. Put into the oven and bake for about 50 minutes or until the top is rounded and the edges are starting to get darker. Let it cool and then remove cake from pan. Ice with chocolate buttercream icing and cut into 8 slices. 

Makes about 2/3 cup icing

1/2 cup butter, softened
1/3 cup powdered xylitol
6 tbsps cocoa powder
1 tsp vanilla
Pinch of salt
1 tbsp water
1/4 tsp pure stevia extract
2 tbsps whole milk
1 egg yolk

In a medium bowl, beat the butter until light and fluffy. Slowly add the powdered xylitol into your butter so it doesn't fly everywhere. Add your cocoa powder, vanilla and salt and beat until smooth. Beat in milk, egg yolk and water until completely combined. Add in your stevia, about 1/8 tsp at a time until you reach your desired sweetness. Beat until smooth and thick. Smother over your cake and enjoy!

Adapted from Healthy Indulgences recipes

Nutritional Info (Per one slice, iced)
Low Carb
Calories: 305
Total Fat: 25 . 2g
Sat. Fat: 14 . 7g
Cholesterol: 195 . 2mg
Sodium: 340 . 2mg
Carbs: 20 . 4g
Fibre: 11 . 8g
Net. Carbs: 8 . 6g
Sugars: 1 . 5g
Protein: 8 . 6g

Calories: 934
Total Fat: 33 . 9g
Sat. Fat: 13 . 7g
Cholesterol: 80 . 9mg
Sodium: 322 . 9mg
Carbs: 108 . 2g
Fibre: 14g
Net. Carbs: 94 . 2g
Sugars: 107 . 5g
Protein: 13 . 4g