Yeah. I get that a lot.
When I was a kid, we used to eat a lot of cake. Okay, not a lot. My parents were healthy (for the most part). Aside from the boxed Mac and Cheese’s, we were a pretty healthy, homemade family. When birthdays and holidays rolled around, store-bought cake was always better than homemade. I can’t tell you why, but it was.
That fluffy, white cake that was like biting into a bouncy yet moist cloud, with a thick layer of that sickly sweet frosting that left you going back for more. I used to eat frosting out of the canister, by the way. I am a die-hard frosting fan. That’s probably why I love my Raw Chocolate Mousse so much.
Nowadays, I much prefer the “home-made” thing.
Although my sweet tooth still reigns, my taste buds have become a bit more…developed. As in, I don’t do the refined-flour and sugar thing. What I’ve realized is that, over time, my body has told me that these things make me feel icky. Bottom line. It hasn’t been difficult to avoid those things when baking.
Even if it means using crazy ingredients like xanthan gum and stevia. Not that you would ever taste a difference.
Sometimes a girl needs some chocolate. Sometimes a girl needs that chocolate in the form of thick, rich, fudgy chocolate cake. Don’t leave the frosting off — that’s just cruel.
Put on so much frosting you’ll have people asking, “Do you want some cake with that frosting?” To which you will promptly answer No.
Whether it’s with my cookies or other desserts, it always tastes sinful, but is completely free of icky things.
And with this cake, it is no different.
It’s thick, it’s rich, and it is suuuper chocolatey. So if you like chocolate, you should probably leave the blog..like now. It’s about to get fudgy.
High-Protein (Sinless) Chocolate Fudge Cake
- 2 packages Unsweetened Baker’s Chocolate
- 2-1/2 cups black beans
- 1 tsp. xanthan gum
- 1 tsp. baking powder (omit if you want a fudgier cake. I recommend this)
- 1 tsp. sea salt
- 1 cup NuNaturals Stevia Baking Blend (or other sweetener)
- Preheat your oven to 350 degrees F and grease a 9″ round cake pan with coconut oil or vegan margarine.
- In the bowl of a food processor, completely blend your beans. Add sea salt and pulse to combine.
- In a medium-sized (microwave safe!) bowl, plop in your chocolate and microwave for a few minutes until melted, stirring every 30 seconds after the first minute.
- Pour your melted chocolate into the food processor and combine.
- Add your baking powder (if using) and Stevia (or sugar) and combine completely. If necessary, add water while processing, by the tablespoon, until a stiff but moist, movable dough has formed.
- Transfer your batter to your cake pan and level out completely. The dough should hold itself well and be fairly tough.
- Bake for 40 minutes, or until a toothpick inserted into the center comes out clean.
- Cool for 10 minutes in the pan, and then carefully transfer to a cooling rack. Completely cool before adding frosting.
But obviously, cake would not be cake without frosting. I mean it would still be cake…but we would give you the face.
Repeat after me: I will always frost my cake. I will always frost my cake.
That way, all of those kids (and adults) that only eat the frosting will be totally satisfied.
Coconutty Frosting of the Year
- 1/2 cup coconut butter
- 1 banana
- 5 drops vanilla stevia
- splash of unsweetened non-dairy milk, if necessary (I used coconut)
- In a blender or food processor (I used my Mini Chop-Chop), combine all ingredients until a thick but spreadable frosting has formed.
- Spread onto cooled cake and serve.
This cake turned out so well that I made two of them within a three-day time period. One for the grad party (which was gone within an hour) and one for the fam (which was gone overnight…I wonder how that happened?).
You really don’t need any other cake recipe than this one. It’s fudgy, it’s dense, and it is super-satisfying. Why? It’s loaded with protein and fiber from the beans, and healthy fats from the chocolate.
There are no refined carbohydrates (in fact, no flour at all), no gluten, no eggs, no dairy, no sugar, and nothing that you can’t pronounce (unless you have issues pronouncing xanthan gum, but that comes from a tree).
So I leave you with this, my friends:
LET THEM EAT CAKE!
See you from Virginia!
Question: What is your favorite kind of cake?
Besides this one, I would have to say it’s a tie between vanilla cake with chocolate fudge frosting and carrot cake. Mmmm