Low Glycemic, Gluten Free No Added Sugar Low Carb Flourless Chocolate Cake

RatingDifficultyBeginner

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Yields1 Serving
Prep Time45 minsCook Time45 minsTotal Time1 hr 30 mins
 15 unseasoned black beans
 5 large eggs
 1 tbsp pure vanilla extract
 0.50 tsp sea salt
 6 tbsp unsalted butter (or coconut oil)
 1 cup Fructevia, Steviva Blend or SteviaSweet
 6 tbsp unsweetened cocoa powder
 1 tsp baking powder
 0.50 tsp baking soda
 1 tbsp water
1

Preheat oven to 325ºF Fahrenheit.

2

Coat a 9" cake pan with cooking spray, or just grease it with a thin layer of butter.

3

Dust cocoa all over the inside of the pan, tapping to evenly distribute.

4

Cut a round of parchment paper and line the bottom of the pan, then spray the parchment lightly.

5

Drain and rinse beans in a strainer or colander.

6

Shake off excess water.

7

Place beans, three of the eggs, vanilla, and salt into blender.

8

Blend on high until beans are completely liquefied.

9

No lumps.

10

Whisk together cocoa powder, baking soda, and baking powder.

11

Beat coconut oil or butter with Fructevia, Steviva Blend or SteviaSweet until light and fluffy.

12

Add remaining two eggs, beating for a minute after each addition.

13

Pour bean batter into egg mixture and mix.

14

Finally, stir in cocoa powder and water and beat the batter on high for one minute, until smooth.

15

Scrape batter into pan and smooth the top.

16

Grip pan firmly by the edges and rap it on the counter a few times to pop any air bubbles.

17

Bake for 40-45 minutes.

18

Cake is done with the top is rounded and firm to the touch.

19

After 10 minutes, turn out cake from pan, and flip over again on to a cooling rack.

20

Let cool until cake reaches room temperature, then cover in plastic wrap or with cake dome.

21

If you are stacking this cake, level the top with a long serrated knife, shaving off layers until it is flat and even.

22

Frost immediately before serving.

Category

Ingredients

 15 unseasoned black beans
 5 large eggs
 1 tbsp pure vanilla extract
 0.50 tsp sea salt
 6 tbsp unsalted butter (or coconut oil)
 1 cup Fructevia, Steviva Blend or SteviaSweet
 6 tbsp unsweetened cocoa powder
 1 tsp baking powder
 0.50 tsp baking soda
 1 tbsp water

Directions

1

Preheat oven to 325ºF Fahrenheit.

2

Coat a 9" cake pan with cooking spray, or just grease it with a thin layer of butter.

3

Dust cocoa all over the inside of the pan, tapping to evenly distribute.

4

Cut a round of parchment paper and line the bottom of the pan, then spray the parchment lightly.

5

Drain and rinse beans in a strainer or colander.

6

Shake off excess water.

7

Place beans, three of the eggs, vanilla, and salt into blender.

8

Blend on high until beans are completely liquefied.

9

No lumps.

10

Whisk together cocoa powder, baking soda, and baking powder.

11

Beat coconut oil or butter with Fructevia, Steviva Blend or SteviaSweet until light and fluffy.

12

Add remaining two eggs, beating for a minute after each addition.

13

Pour bean batter into egg mixture and mix.

14

Finally, stir in cocoa powder and water and beat the batter on high for one minute, until smooth.

15

Scrape batter into pan and smooth the top.

16

Grip pan firmly by the edges and rap it on the counter a few times to pop any air bubbles.

17

Bake for 40-45 minutes.

18

Cake is done with the top is rounded and firm to the touch.

19

After 10 minutes, turn out cake from pan, and flip over again on to a cooling rack.

20

Let cool until cake reaches room temperature, then cover in plastic wrap or with cake dome.

21

If you are stacking this cake, level the top with a long serrated knife, shaving off layers until it is flat and even.

22

Frost immediately before serving.

Low Glycemic, Gluten Free No Added Sugar Low Carb Flourless Chocolate Cake


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