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.