Flourless Chocolate Cake

Flourless Chocolate Cake
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Nutritional Info
  • Servings Per Recipe: 10
  • Amount Per Serving
  • Calories: 161.8
  • Total Fat: 7.0 g
  • Cholesterol: 13.7 mg
  • Sodium: 224.4 mg
  • Total Carbs: 21.2 g
  • Dietary Fiber: 3.1 g
  • Protein: 4.6 g

View full nutritional breakdown of Flourless Chocolate Cake calories by ingredient
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Introduction

This is a small chocolate cake for the healthier side of the population. Less sugar/carbs/calories than your average cake. If you substitute the egg for an egg replacer, and use different chocolate, then this recipe ends up being vegan as well. Very moist, and not too sweet. I enjoy this cake with a nice glass of wine after a long day. Topping option: melt 1/4 cup peanut butter, 1 TB honey, 2 TB almond milk (or regular milk), and melt for a nice creamy glaze. This is a small chocolate cake for the healthier side of the population. Less sugar/carbs/calories than your average cake. If you substitute the egg for an egg replacer, and use different chocolate, then this recipe ends up being vegan as well. Very moist, and not too sweet. I enjoy this cake with a nice glass of wine after a long day. Topping option: melt 1/4 cup peanut butter, 1 TB honey, 2 TB almond milk (or regular milk), and melt for a nice creamy glaze.
Number of Servings: 10

Ingredients

    1 15.5oz can Garbanzo Beans (rinsed and drained)
    1 Small Egg or egg replacer
    3 Tbs Raw Honey (regular is fine)
    3 Tbs Brown Sugar
    1/4 cup Peanut Butter (natural, fresh ground)
    1/2 cup Dark Chocolate Chips
    1 tsp Vanilla Extract
    1/2 tsp Baking Soda
    1/2 tsp Baking Powder

Directions

Preheat oven to 350 degrees.

Add everything except the chocolate to a food processor and run until the mixture is smooth.

Add the chocolate chips and pulse the processor a few times to break them up a bit.

Pour batter into a small baking dish that has been sprayed with non-stick spray. I use a small spring-form pan for easy removal.

Bake for 30 minutes. Cool before serving.

Optional: Mix 1/4 cup peanut butter, 1 TB honey, 2 TB almond milk (or regular milk), and melt for a nice creamy glaze.

Serving Size: Makes 8-10 servings (depends on the size you slice)

Number of Servings: 10

Recipe submitted by SparkPeople user MEL.A.COWAN.

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