Jennifer’s Chocolate Cake
(fat-free, gluten-free, no sugar added)
Low sodium unseasoned black beans (15 oz. can)
5 egg whites
1 T. vanilla extract
2 packets Stevia (raw)
1 tsp. salt
1/2 tsp. baking soda
1 tsp. baking powder
6 T. cocoa powder
6 T. unsweetened all-natural applesauce
1/2 c. light agave nectar
Preheat oven to 350 degrees F. Spray an 8″ cake pan (or variation thereof) with Olive Oil Pam. Dust a decent layer of cocoa powder into the pan to prevent cake from sticking.
Drain and rinse beans. In a blender, blend with 3 egg whites, vanilla, Stevia and salt. Make certain mixture is completely liquified.
In a medium bowl, mix together cocoa powder, baking soda, and baking powder. In a larger bowl, beat the applesauce and agave nectar together; then, add the two remaining egg whites. Add the bean batter from the blender to applesauce mixture; mix well. Lastly, add the cocoa mixture and mix.
Pour the batter into the pan. Bake for 40-45 minutes. Cake is done when inserted knife or fork comes out clean. Let cake cool before removing from pan and sit overnight before serving.
Nutritional Information: Serving Size 1 piece; Recipe yields 16 servings; Calories 55; Fat .3g; Carb. 9.6g; Sugar 6.5g; Fiber 1.3g; Protein 2.7g; Sugar .5g; Net Carb. 7.8g.