Skinny Chocolate Cake


Guiltless, Gluten-Free Skinny Chocolate Cake

Makes 12 servings • Serving size: 1 slice

This ooey-gooey, dense chocolate cake is also gluten free. And the Black Bean–Blueberry–Baby Kale Base Blend totally disappears in all that deliciousness, yet somehow adds an incredible depth of flavor. Note: If you’ve never baked with almond meal before, you can find it in the baking or nut aisle of almost
every grocery store these days.


Nonstick cooking spray
3 ounces good dark chocolate
2 large eggs
1/4 teaspoon sea salt
1/2 teaspoon almond extract
1 tablespoon coconut oil
1/2 cup Black Bean–Blueberry–Baby Kale Base Blend (below)
1 tablespoon unsweetened cocoa powder
1/4 cup raw honey
1/2 cup plus 2 tablespoons almond meal *


Preheat the oven to 325 degrees. Mist a 9-inch round cake pan with cooking spray and set aside. Place a small heatproof bowl over a pot of simmering water to make a double boiler and add the chocolate, stirring often, until it melts; remove from the heat and allow to cool slightly. In a medium bowl, mix the remaining ingredients until well combined, then stir in the melted chocolate. Transfer to the prepared pan and bake for 30 to 32 minutes, until a toothpick inserted into the center comes out clean.
* If you can’t find almond meal at the store, it’s easy to make. Soak raw almonds (with the skins still on) overnight, drain, dry, then pulse them in a food processor until they form a meal-like consistency.

Nutrition facts (per serving): 122 calories; 7 g fat; 62 mg sodium; 13 g carbs; 2 g fiber; 10 g sugar; 3 g protein


Black Bean – Blueberry – Baby Kale Base Blend Recipe


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The Sneaky Chef