Skinny Chocolate Cake
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.
Nutrition facts (per serving): 122 calories; 7 g fat; 62 mg sodium; 13 g carbs; 2 g fiber; 10 g sugar; 3 g protein
- Nonstick cooking spray
- 3 oz good dark chocolate
- 2 large eggs
- 1/4 tsp sea salt
- 1/2 tsp almond extract
- 1 tbls coconut oil
- 1/2 cup Black Bean–Blueberry–Baby Kale Base Blend Click for Base Blend Recipe
- 1 tbls unsweetened cocoa powder
- 1/4 cup raw honey
- 1/2 cup almond meal * +
- 2 tbls 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.