Gluten-Free, Grain-Free, Dairy-Free, Sugar-Free Chocolate Cake!

We have a little more flexibility when it comes to baking now that E has passed his egg challenge and can eat eggs in dishes baked for at least 30 minutes. I would never, ever tell my kids what's in this recipe! Without that knowledge, it was a hit!

I was reading about the Spunky Coconut's Vanilla Bean Cake (also grain, gluten, sugar, and dairy-free), which Kelly said she created after trying Healthy Indulgences' Healthy Flourless Chocolate Cake, which Lauren said she adapted from a recipe on LowCarbFriends. Phew! Follow all that??

At any rate, I made a few small changes to suit our tastes and allergy needs. I made it in the evening and let it sit overnight. I wish I'd gotten a picture but they dove into it before I could grab the camera! There's a picture on Healthy Indulgences. There's honestly no way, by looking at it, that anyone could tell what's in it!

Gluten-Free, Grain-Free, Dairy-Free, Sugar-Free Chocolate Cake

1 1/2 cups cooked black beans, well drained, at room temperature
5 organic free-range eggs
1 teaspoon chocolate stevia extract
1 tablespoon vanilla extract
1/2 teaspoon Real Salt
6 tablespoons coconut oil

1/2 cup raw honey

1/2 cup cacao powder (cocoa powder could also be used; this is just what I had on hand)
1 teaspoon Grain-free Baking Powder* (Recipe below)
1/2 teaspoon baking soda


Preheat oven to 325 degrees. Grease a 9" cake pan with Spectrum Organic Shortening. Line the bottom of the pan with unbleached parchment paper, then grease the parchment lightly with the organic shortening.

Place beans, 3 of the eggs, vanilla, stevia, and Real Salt into Vitamix. Blend on high until mixture is completely smooth and creamy.

In mixer, beat coconut oil with honey until light and fluffy. Add remaining two eggs, one at a time, beating for one minute after adding each egg. Pour bean batter into egg mixture and beat until well mixed.

In a small bowl, whisk together cacao powder, baking powder, and baking soda. Add to mixer and beat on high for one minute. Scrape batter into cake pan and smooth the top. Tap the pan on the counter a few times to eliminate any air bubbles.

Bake for 40 minutes, or until cake tests done. Cool in pan for 10 minutes, then turn out cake from pan, and flip over again on to a cooling rack. Cool cake until it reaches room temperature, then cover with cake dome. For best flavor, let cake sit for eight hours! Frost with the Spunky Coconut's Chocolate Frosting.


*Grain-free Baking Powder

2 Tbsp cream of tartar
1 Tbsp baking soda
1 Tbsp tapioca or potato starch, optional

Mix all ingredients together and pass through a fine sieve. Store in a tightly-sealed glass jar. Use within four weeks.