Here is a cake that you can serve for breakfast with a clear conscience. Yes it is chocolate, but there is no flour and lots of protein!
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We were keeping our friend’s two little boys overnight. I found a way to be the “all you can eat cake” MOM. The best part was that I kept to my standard of not overdosing on sugar or carbohydrates. My delicious, healthy cake was protein packed with no flour or sugar. Yes! No flour or sugar.
Are you wondering what the two main ingredients were? BEANS & EGGS!
Filling and Nutritious!
My own children recognized the cake. They knew that it was healthy and full of beans and eggs. The true test came when we gave it to our little friends, a 2 and 4 year old. I started with 2 very small pieces to make sure it was consumed. Much to my surprise I handed out multiple pieces to each one! The best part was that I knew it was filling and nutritious. I was able to be ” the all you can eat cake” mom without feeling guilty.
For all of you who are looking for a healthier sweet, here is my Chocolate cake recipe.
As a side note…Today it took me 13 minutes and 39 seconds to mix the ingredients. I set the timer for 15 minutes and I beat it by 1 minute and 21 seconds…This helps me stay focused. Since I am competitive and like to beat my time it works. It may work for you as well.
Ingredients: All of the ingredients are items you would find in your pantry with the exception of the stevia. If you purchase the stevia, it will last a long time. I often use it for recipes that call for a large amount of honey. I use it for a portion of the amount.
One 15 ounce can of unseasoned black beans * (any beans – navy, kidney, pinto,etc.)
5 Large eggs
1 Tablespoon pure vanilla extract
1/2 teaspoon seas salt
6 Tablespoons unsalted butter, coconut Oil (OR you can use 3 Tablespoons of Peanut Butter and 3 Tablespoons of butter or oil)
1/2 cup honey
1/2 teaspoon pure stevia extract (I use the vanilla creme) *I have found the best price here
6 Tablespoons unsweetened cocoa powder
1 teaspoon baking powder
1/2 teaspoon baking soda
Preheat the oven to 350 degrees Fahrenheit (163 degrees Celsius)
Spray a 9″ cake pan with cooking oil or grease it with a thin layer of butter
Dust cocoa all over the inside of the pan (parchment paper could be used)
Drain and rinse beans. Shake off excess water.
First, mix the beans and eggs until smooth.
Next, put in the ingredients.
Scrape batter into pan and smooth the top
TIP: Taste the batter to make sure it is sweet enough for your taste. If it needs to be sweetened add more honey or stevia. If you are baking the cake as a single round layer, bake for 40 – 45 minutes.
For cupcakes, bake for 25 minutes.
HEALTHY (almost) FROSTING – if you need it! Its not too sweet.
You can also use whipped cream as a topping. (That’s one of my personal favorites)
I found an almost healthy recipe for the cake.
Click Here for the Cream Cheese frosting recipe.
This recipe calls for cream cheese, powdered sugar (the not so healthy part), butter (or Greek Yogurt), vanilla
I made half the batch
1/4 cup of powdered sugar
6 oz cream cheese
1 1/2 Tablespoons of butter or Greek Yogurt or butter (I used butter)
1/2 teaspoon of vanilla
Little hands helped me mix it all together. It only took 5 minutes!
This a cake that can pass for breakfast or dessert! Go ahead and try it!
Let me know how it goes.