Fudgy Chocolate Cake (Gluten Free)

This chocolate cake is super-de-duper fudgy and also ridiculously chocolaty, 2 things I am totally on board with. Mom and dad were not huge fans of it. They thought the texture was a little weird. 

One of the hazards of gluten free baking. I find people either love it or hate it. Not taste, mind you, just the texture. This time I was okay with the texture. I like fudgy. 

Anyway, this is super easy to whip up - all you need is a blender or food processor and about 10 minutes. *Boom* done. Throw it in the oven and call it a day. 

Can't argue with easy. 

Also can't argue with chocolate. 

Well.... you could... but you'd be wrong. 

Fudgy Chocolate Cake (Gluten Free)

(Slightly adapted from Women's World Magazine)

Ingredients

1 can (15 oz) black beans, rinsed and drained

1/3 cup pumpkin puree (NOT pie filling)

1/3 cup unsweetened applesauce

1/2 cup baking cocoa

1/2 cup egg whites (about 4)

1/4 cup Truvia (or similar)

1 1/2 tsp baking powder

1 tsp vanilla

pinch salt

2 Tbsp mini chocolate chips

Topping 

1 Tbsp mini chocolate chips

Directions

Preheat oven to 350. Lightly spray a 9 inch pan with cooking spray, line with parchment paper, then lightly spray again. Set aside. 

In a blender or food processor, puree black beans for about 2 minutes, scraping down sides often. Add in the pumpkin puree and applesauce and process until smooth, again scraping down sides as necessary. Add in the cocoa, egg whites, Truvia, baking powder, vanilla, salt, and 2 Tbsp of mini chocolate chips. Process until smooth. 

Pour into prepared pan and spread out evenly. 

Bake at 350 for about 30 - 40 minutes, until cake appears dry with some cracks and toothpick inserted near center comes out clean.

Remove from oven to a wire rack. Sprinkle with the 1 Tbsp of remaining mini chocolate chips.

Let sit for a minute for the chips to melt, then spread out on top of the cake. The chocolate will be very thin and will not cover the cake. 

Let cool completely before cutting.

According to the original recipe in Women's World magazine the nutritional counts are:

Cake makes 8 servings. Per serving: 100 calories, 6 protein, 22 carbs, 5 fiber. 

Chocolate fudgy deliciousness for only 100 calories. Nice. 

Whether you are gluten free or not, this is a great treat if you are trying to eat a bit healthier. 

 

 

Be sure to visit Carole's Chatter for tons of fun foody links!