Are you sure this is healthy?! It doesn’t taste healthy…

by Katelyn Block on July 2, 2011 · 35 comments

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.

Oh hi, I guess I like cake..

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 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)


  1. Preheat your oven to 350 degrees F and grease a 9″ round cake pan with coconut oil or vegan margarine.
  2. In the bowl of a food processor, completely blend your beans. Add sea salt and pulse to combine.
  3. 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.
  4. Pour your melted chocolate into the food processor and combine.
  5. 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.
  6. Transfer your batter to your cake pan and level out completely. The dough should hold itself well and be fairly tough.
  7. Bake for 40 minutes, or until a toothpick inserted into the center comes out clean.
  8. 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)


  1. In a blender or food processor (I used my Mini Chop-Chop), combine all ingredients until a thick but spreadable frosting has formed.
  2. 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:



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 :)


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{ 33 comments… read them below or add one }

Krissy July 2, 2011 at 11:13 AM

omg – i’m drooling all over my iphone right now (opps tmi???). I wanna come over a share a piece with you honey bunny! (actually who am i kidding – i want my own piece! Lol)


Katelyn July 2, 2011 at 6:53 PM

Hahaha omg come over when I'm back in Rochacha! Slash you don't understand…between the two I made, I definitely ate a whole cake by myself.


healthyhelper July 2, 2011 at 11:51 AM

This looks amazing…..I LOVE FUDGYNESS! Cannot wait to make this for the fourth…..have fun in VA!


Katelyn July 2, 2011 at 6:54 PM

Let me know how it turns out!


mariajgilbert July 2, 2011 at 12:02 PM

My favorite cake is a three way tie: super fudgy chocolate cake with coconut icing (oh yeah thanks for the recipe), lemon cake with lemon glaze, and carrot cake with pecans, coconut, pineapple, and golden raisins with cream cheese frosting. :) I love your white jeans, where did you get them??


Katelyn July 2, 2011 at 6:54 PM

Omg. Lemon cake. Next project faaasure.


Katelyn July 2, 2011 at 10:03 PM

Oh and I got them from Strawberry in NYC!


abznoats July 2, 2011 at 12:19 PM

Oh my gosh Katelyn. This cake looks amazing! My favorite cake would have to be german chocolate (probably why this one sounds sooo appealing), carrot cake, or red velvet! :)


Katelyn July 2, 2011 at 6:55 PM

My b-day cake last year was a homemade carrot cake!!


Lisa July 2, 2011 at 2:09 PM

Wow—so funny that cake from beans can look so good! I love the ingredients…and from one frosting lover to another, the frosting looks totally divine! I generally prefer to eat my frosting last so most of the cake is out of the way :)
My fave cake is a tie between light fluffy white with lots of white frosting and red velvet cake (also with lottttssss of white frosting)!

Thanks for sharing the recipe!


Katelyn July 2, 2011 at 6:55 PM

Hahaha same :) Let's make this togethaaa when I get back!


Ellie July 2, 2011 at 2:17 PM

This does look delicious Katelyn! And I totally relate~I have always loved cake and according to my sister, when I was in elementary and kinder, I always said I wanted to go to my friends' bday parties because I wanted cake….so sad :P


Katelyn July 2, 2011 at 6:57 PM

Haha I call that good motivation!


Anne July 2, 2011 at 3:05 PM

this looks sooooo good. but is the xanthan gum necessary? I don’t have any and I kinda wanna make this now..hahah


Anne July 2, 2011 at 3:08 PM

Ahh idk if my last comment went through, so sorry if this is a duplicate hahah. but is the xanthan gum necessary? I really wanna make this now but I don't have annyyy..


Katelyn July 2, 2011 at 3:20 PM

Haha if you make an extra chia or flax egg, I\’m sure it would turn out fine! It just won\’t be as stiff when you put it into the pan


Lindsay July 2, 2011 at 5:37 PM

Dang this looks amazing!!! You're a health food genius!


mercade July 2, 2011 at 7:43 PM

Oh, my! That looks fantastic! Where do you get zantham gum? I'm gong to have to try this!
Can you develop a clean german chocolate cake? That's my favorite! Yum!


Katelyn July 2, 2011 at 10:02 PM

At almost any health food store!


Jaclyn July 2, 2011 at 9:27 PM

black beans are amazing in baked goods! who would have thought…

red velvet is my ultimate fave :)


Katelyn July 2, 2011 at 10:03 PM

I know right?! Same. Idk if I could remake that one with beans though..


Lolzthatswim(andRun) July 2, 2011 at 9:55 PM

Oh.My.Gawd. I hope you brought me a piece. That looks like the


Katherine July 2, 2011 at 10:20 PM

You want to send me some of this cake? Please!


feerlessfood July 3, 2011 at 2:13 AM

That does look awesome-saucem because you could eat it basically any time! Breakfast, pre workout, post work, mid night snack… dinner lol.

And thanks for the comments about my car- I love her!


shannonmarie July 3, 2011 at 6:40 AM

I think this cake looks yummy. I'd actually prefer it to the store bought kind.

The look on your face is priceless. I think you made us all smile while reading this post :-)


Cait's Plate July 3, 2011 at 8:05 AM

Oh my. That. Looks. Amazing!!


@nutritiouskate July 3, 2011 at 9:00 AM

oh that cake looks amazing I love anything chocolate!


shirl July 5, 2011 at 8:20 PM

this looks amazing and i want to make it now! but one question: how much chocolate do you mean by 2 packages? because the baker's unsweetened chocolate that i have comes in a pretty large package (compared to the sweetened varieties)



Katelyn July 5, 2011 at 8:31 PM

Yes, it is actually a pretty large package! It comes to a total of about 16 oz. of unsweetened chocolate.


katie July 7, 2011 at 11:34 AM

This cake is def something I need to have! Love that its healthy! I am a cake monster!

Love the frosting too, best part!


Ness July 27, 2011 at 2:00 AM

I've been veggie for 5 years and recently decided to go vegan and trying to find decent desserts to make (i can't NOT have it) has been killing me.

this. just made. my life.

thank you. I am making this the minute i get home in a few weeks. and thank you for keeping the frosting on. not frosting the cake would just be cruel. :)


RN Chef July 30, 2011 at 5:21 PM

Thanks, thats a great recipe, looking forward to trying it out! Please keep up the good work


sarah January 31, 2012 at 11:32 PM

Jenna Marbles? lol


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