Home Dairy Free Egg-Free Dairy-Free Chocolate Decadence

Egg-Free Dairy-Free Chocolate Decadence

March 29, 2011

It was one of those “I gotta have chocolate!” days that inspired this lighter version of Chocolate Decadence that’s gluten free, dairy free and egg free.

It was one of those “I gotta have chocolate!” days that inspired this lighter version of Chocolate Decadence that's gluten free, dairy free and egg free.

Flourless Chocolate Cake, Chocolate Torte, Chocolate Decadence—what’s the diff? Well, not much. Traditionally these dense, fudgy “cakes” call for hefty measures of cocoa, eggs, refined sugar, butter and/or cream. It’s no wonder this indulgent dessert also goes by the name of Death by Chocolate.

It was one of those “I gotta have chocolate!” days that inspired this lighter version of Chocolate Decadence. Throwing all caution to the wind (or into the blender), I began mixing chocolate chips, black beans, cashews and a bit of coconut flour. The result was delightful. The little “cake” rose to perfection and then fell (as these desserts do) as it cooled. It’s a treat with a slightly crisp top and sides and a super dense, rich and fudge-like interior. Mmmm. So easy and a definite keeper.

It was one of those “I gotta have chocolate!” days that inspired this lighter version of Chocolate Decadence that's gluten free, dairy free and egg free.

Egg-Free Dairy-Free Chocolate Decadence

Prep Time: 10 minutes

Cook Time: 40 minutes

Total Time: 6 minutes

Yield: Serves 4-6

Egg-Free Dairy-Free Chocolate Decadence

Ingredients

  • 2 tablespoons virgin COCONUT OIL
  • 1/2 cup Enjoy Life® CHOCOLATE CHIPS
  • 1/2 cup plain, unsalted cooked BLACK BEANS, rinsed and drained
  • 1/2 cup raw CASHEWS, soaked 4-6 hours, rinsed and drained
  • 1/2 cup WATER
  • 3 tablespoons runny HONEY or AGAVE
  • 3 tablespoons dark COCOA POWDER
  • 2 tablespoons COCONUT FLOUR
  • 3/4 teaspoon BAKING POWDER

Instructions

  1. Preheat oven to 325F.
  2. Oil bottom and sides of one 5-6" round springform cake pan. Dust with 1 tablespoon of the cocoa powder.
  3. Combine and gently heat coconut oil and chocolate chips just to soften.
  4. Transfer chocolate chip mixture (it should not be hot) to a high-powered blender. Add remaining ingredients, except for baking powder, to blender. Blend on medium-high until super smooth. Add baking powder and blend on low 5-10 seconds or until just incorporated.
  5. Immediately pour mixture into pan. Bake 35-40 minutes.
  6. Remove cake from oven and transfer to refrigerator to chill 4-6 hours. Run knife around edge of cake before removing from pan. Serve cold. Garnish with chocolate shavings if desired.

Notes

Enjoy Life® Chocolate Chips are gluten-free, soy-free, dairy-free. This cake is best kept refrigerated and served chilled. No time to soak the cashews? Soften in very hot water for 10 minutes.

http://www.floandgrace.com/2011329egg-free-dairy-free-chocolate-decadence-html/

It was one of those “I gotta have chocolate!” days that inspired this lighter version of Chocolate Decadence that's gluten free, dairy free and egg free.

134 comments

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134 comments

Shirley @ gfe March 29, 2011 at 10:28 am

Oh, my word, Lexie! I'm a big fan of grain-free chocolate cakes and that second photo really has me drooling! Gorgeous, girl! I can only imagine how heavenly this Chocolate Decadence is. And BIG, BIG congrats on your one-year blogiversary! The blogosphere is a far better place with you in it. Thanks for all you have done for the gluten-free and special diets community this year! The effect of Lexie's Kitchen has been huge! 🙂 Happy anniversary to you and your man, too. 😉 10 years is a lovely accomplishment and I like to think that looking forward the best is yet to be. 🙂

xoxo,
Shirley

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Tina @ madame gluten-free vegetarian March 29, 2011 at 10:34 am

Congratulations Lexie on both of your anniversaries! This cake looks amazing — I'm a sucker for a good chocolate recipe. 🙂 But then, you're an amazing gal who has helped many people. Keep it up! 🙂 Tina.

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Ricki March 29, 2011 at 11:16 am

First, CONGRATULATIONS on both of your anniversaries! Ten years is a huge milestone–and a full year of blogging–whoo hoo! So glad to have "met" you via the blogosphere. 🙂

And now, for that cake. That cake!! I used to eat what was called "bete noir"–the dark, egg-heavy cake to which you refer–quite often in my 20s. I cannot wait to make this version and enjoy some deep, fudgy, chocolate decadence! 😀

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Nancy @ The Sensitive Pantry March 29, 2011 at 11:18 am

This is brilliant Lexie! The photo shows off the dense fudgy center and crispy top. A must make! Congratulations on your Anniversaries!

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Wendy @ Celiacs in the House March 29, 2011 at 11:52 am

Lexie, girl, you do know how to celebrate. That cake looks so rich and decadent, but it's so full of good things. Congrats on your 10th and here's to more years together and more years of your beautiful, creative blogging.

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carrie @ gingerlemongirl.com March 29, 2011 at 12:06 pm

My GOSH that looks good!! YUM!! You are so creative Lexie!!

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Heidi @adventuresofaglutenfreemom.com March 29, 2011 at 12:23 pm

OMG Lexie!!! OMG, OMG, OMG!!!!! (Those last 3 OMG's were from my 3 year old).

I am SO making this today, all I need to do is sub carob for the chocolate…oh, I just love you, thank you, thank you, thank you!!

Oh yeah, Happy Anniversaries!!!!

xoxo,
Heidi

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Alta March 29, 2011 at 1:15 pm

Not sure what I will use as an excuse to celebrate with this, but I MUST make it. Yum. And happy anniversaries!

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~M March 29, 2011 at 1:23 pm

YUM! This cake looks superb! But I don't have a 5" pan…would it work in an 8" springform? That's my smallest.

And congrats on the double-versary!

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Lisa March 29, 2011 at 1:49 pm

On only is it gorgeous, but BRILLIANT. Love how you put Black Beans in there.

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Lauren @ As Good As Gluten March 29, 2011 at 2:14 pm

I'm so glad to see your Chocolate Decadence recipe turned out. I have a Flourless Double Chocolate Torte recipe I love but it requires way too many eggs and sticks of butter. I attempted to make it healthier by replacing the eggs and butter, but it flopped miserably. I may have to try again in a few weeks and take some tips from your recipe.

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Jeanette March 29, 2011 at 3:20 pm

Lexie, congratulations on both of your anniversaries! You have an inspiration to me and I can't thank you enough for all your help when we first discovered all my son's allergies. This cake does look decadent, the perfect way to celebrate!

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CassidyS March 29, 2011 at 3:43 pm

Wow! This looks wonderful!!! Happy anniversaries!

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Alisa Fleming March 29, 2011 at 4:08 pm

Holy dense cake! That looks yummy Lex. I must try 🙂

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Laurel March 29, 2011 at 4:18 pm

Okay that about does it. So much for power smoothie mornings and green veg juicing in the afternoons. Who cares if I lose that last 5 lbs before my anniversary in less than two weeks? Not me I have an appointment with a raspberry swirly flourless and thank Heavens egg free chocolate cake! You are wonderful, stupendous, lovely, intelligent, kind and sharing and I think I've gone into a chocolate coma…
Happy, Happy anniversaries. You really are a generous, caring soul who deserves every happiness.

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Lexie March 29, 2011 at 5:01 pm

Dear dear folks! I am laughing with joy. Thank you for all the warm wishes and THANK YOU for being followers of Lexie's Kitchen and her odd-ball recipes : ) I love you all!!! All you chocoholics have me laughing! It's a sisterhood! The Chocolate Ya-Yas.

xoLexie

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Lexie March 29, 2011 at 5:02 pm

Dearest Laurel,

You have me in tears! What a sweet, sweet comment you left. It really is my hope that I never come across arrogant, know-it-all, self-promoting, or superior to anyone … I want to unite and encourage people going thru the same stuff that we are and after a year of blogging I hope I am doing that in a small way. You have been such a loyal follower. Thank you. The amazing people I have met in the last year blows me away. You are one of them : )

Big Hugs and thank you!
Lexie

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Lexie March 29, 2011 at 5:04 pm

Someone asked about using an 8" spring form pan. Though I haven't made a larger one, I am sure you could double the recipe and use a larger pan. Instead I might use a deep 5" or so souffle dish. Grease that baby good and line the bottom with a round of parchment.

Lexie

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Melinda March 29, 2011 at 5:30 pm

I am a gluten-free baker and was just asked recently for a "chocolatety treat with no eggs or gluten" and have been looking for the right recipe. I personally have to be gluten free and low glycemic, so this looks fabulous for so many reasons! – I have one in the oven right now as a test!

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Maggie March 29, 2011 at 5:55 pm

Oh my chocolate goddess. This is incredible. I can't WAIT to make this. I need an occasion. Or NOT! You've had a fantastic year Lex. Congrats on everything. xoxo

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Leanne @ Healthful Pursuit March 29, 2011 at 6:30 pm

Yum! I had some black bean brownies on the weekend and nearly died they were so good. I bet this is very similar. It looks fantastic, Lexie!

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Holly March 29, 2011 at 7:18 pm

Oh, man. I cannot wait to make this! Do you think there might be a nut-free substitute for the cashews?

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Mary March 29, 2011 at 7:38 pm

Happy 1 year Blogiversary, Lexie! And happy 10 year Anniversary too! This cake looks to die for….beautiful pictures too…..YUM

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Brittany @Real Sustenance March 29, 2011 at 11:09 pm

HOLY COW!!! What a way to celebrate. You amaze me girl- over and over and over!!
I didn't realize that this blog has only been around slightly longer than my own! You have accomplished so much!

I feel really fortunate to have gotten the chance to know you a bit! Happy 1 year. Looking forward to many more. (and I look forward to celebrating for you- when I make this cake- Im IMPRESSED!)

xoxox

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Ellen @Gluten Free Diva March 30, 2011 at 12:59 am

Lexie – you have outdone yourself. This looks perfectly scrumptilioso. That's 10x more scrumptious than just plain old scrumptious. Really, what an amazing and creative and innovative baker you are. And what a lovely way to celebrate both occasions. Mazel tov on 10 years of marriage and one year of blogging. Lots of hugs!!!

xoxo, Ellen

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Carol, Simply...Gluten-free March 30, 2011 at 1:41 am

Congrats on all fronts! Your cake looks amazing! Here is to many, many more years of both blogging and wedded bliss! xo, c

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Lexie March 30, 2011 at 3:31 pm

Ha! Ellen, I am the so not a talented baker. I will admit, GF baking is my weakness. Well, many things are actually : ) I mean this cake is supposed to rise and fall. How foolproof is that!

Carol … no YOU are the queen of GF baking! You amaze me. And the reason why I am adopting you this next round for Adopt a Gluten Free Blogger.

Brittany … thank you for your kindess. You, too are so so so very talented. I am blessed to be surrounded by all you bloggin' ladies!

xo Lexie

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Lexie March 30, 2011 at 3:36 pm

Hi Holly and all looking for a nut-free version of this recipe. Okay, so last night I made yet ANOTHER Chocolate Decadence. I am giving these away at this point. Just come knockin' on my door! Anyway here is what I did. I think the cashews lend a real creaminess so they definitely have a place in this recipe, but you CAN go without them:

Replace the cashews with another 1/2 cup beans
Add 1 more tablespoon Coconut Oil

Give that a try. I will say that the cake comes out a little more "beany" in texture — but not flavor.

xoLexie

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Kim (Cook It Allergy Free) March 30, 2011 at 5:29 pm

Holy Moly! That is some Chocolate Heaven you have going there! I think that this looks absolutely amazing!! I will be making this for sure! And Happy Anniversary to you on all fronts!! You have done some amazing things here in the last year! I am so very excited for you!! This recipe is a perfect one for this celebration of both anniversaries!
xoxo
k

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Susan March 30, 2011 at 6:01 pm

Lexie! I just want to say this first… I LOVE YOUR BLOG! Second, HAPPY HAPPY ANNIVERSARIES! Third, You are killing me here with this! It looks amazing. Chocolate Decadence is going to haunt my dreams until I break down and make it! 🙂 Thank you for sharing your lovely recipes with the rest of us!

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Deanna March 31, 2011 at 12:22 pm

Lexie you slay me! This looks so amazingly good. Must have chocolate NOW!

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Gina C March 31, 2011 at 2:20 pm

That is simply beautiful and probably tastes just as good!

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Andrea March 31, 2011 at 4:00 pm

I wonder if sunbutter would work instead of cashews? This way you wouldn't loose the creaminess but it would be nut-free. I may try it. I'll let you know!

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Lexie March 31, 2011 at 8:33 pm

Andrea, YES, I bet that would work well!! Let me know how it turns out and I will add it as a nut-free option to the post. Kind of like a Reese's (only sunbutter) Peanut Butter Cup Torte 🙂 I think you are on to something : ) Try it and report back. I would try it, but 7 cakes later and I am over them for a while. Til next week maybe 🙂

xoLexie

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Diane-The WHOLE Gang March 31, 2011 at 9:13 pm

I can't wait to make this. Hubby asked for coconut cream pie for his birthday but he may be getting this instead. Happy Anniversaries.

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Myrna March 31, 2011 at 10:37 pm

I"m on my way to your house, to knock on your door! You HAVE to give me a piece of this! It looks soooo good but you KNOW I don't have these ingredients on hand! I have 4 of the 9! 🙂 I think I could get down and beg for a piece it looks so good! MJohnson

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Nicole Hunn April 1, 2011 at 1:39 am

I have never ever seen a chocolate cake that dark and rich looking – I feel like I'm looking at it in real life, not on the Internet! Really great, interesting recipe. Thanks!
Warm regards,
Nicole

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Lillian April 1, 2011 at 7:41 pm

I'm am so making this for my show. I don't know when. It's on. And I have high hopes.

That's it. I needneedNEED a high powered blender. This is just getting ridiculous.

kisses!

Lillian

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Kelly April 2, 2011 at 3:04 pm

WOW, Lexie! This was AWESOME! We had it for dessert two nights ago with a little warm raspberry jam on top. Yuuuuuum! Thanks for a great recipe!

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Debbie April 2, 2011 at 6:46 pm

Lexie, this is just what dreams are made of….excuse me while I drool. ;0

Happy anniversaries!

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hannah April 3, 2011 at 10:37 pm

YUM YUM YUM!!!! I have had this straight from Lexie's Kitchen (lucky me) and it is better than any chocolate cake/ brownie/ icing smothered creations (you get the idea) I have ever had!!! I have no food allergies and can honestly say I would eat this over any chocolate cake any day. Its just that good!

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noosh. April 6, 2011 at 12:46 am

thank you so much for this recipe!! i made it last night and i must say it's all gone already! it's health food, right?! 🙂 anyways, it was amazing- so rich and creamy! have you tried it hot? i'm curious about why you recommended refrigerating. i didn't have a 5" so i used two small corningware which it stuck to, but still was great! thanks again.

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Jessica April 6, 2011 at 5:38 am

This looks amazing!!! I have to try it! How is the consistency? What is your review of this dessert? Anything you'd do differently next time?

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Lexie April 7, 2011 at 12:34 am

Hi Noosh, so glad you tried it! Chocolate Decadence, traditionally, is chilled then served. Hot out of the oven it is very soft and borderline batter-like. It will rise in the oven and then sink. Chilling sets it and gives it its solid, fudge-like bite. But hey, if you like it out of the oven good on ya : ) Probably like a molten cake?

Thanks for reporting back, I love it when you all do.

xoLexie

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Lexie April 7, 2011 at 12:35 am

Jessica, hi! I refrain from posting recipes that I don't love. This one is one of my favorite to date. And no, after baking 8 of these beauties, I would not change a thing about the recipe : ) Hope that helps.

xoLexie

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Lexie April 7, 2011 at 12:35 am

Lillian …. go easy on me girl! Love ya!

xoLexie

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bob April 8, 2011 at 12:57 pm

I am just wondering what is the purpose of the black beans in the recipe. I can't have them and need to find a replacement. Looks divine though!

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Lexie April 8, 2011 at 2:03 pm

Hi Bob, Good question. The beans give the cake structure … as flour would. I used them for the low-fat, nutritional properties. You could try replacing all the bean with an equal measure of cashew and maybe one additional T coconut flour. Just a thought…go wild : )

xoLexie

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Emily April 9, 2011 at 4:18 pm

Hi Lexie———This looks so amazing! i was wondering though what could I sub for the coconut flour? I cannot eat coconut (and can sub palm oil shortening for the coconut oil) but I am at a loss for what to sub for the coconut flour? Also, could I use almonds or another nut for the cashews (also a no-no right now?) I would love love love love to make this…it looks divine! 🙂

PS. If i don't have a springform cake pan what can I use?

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Ashley April 11, 2011 at 3:41 am

This cake looks absolutely AMAZING!!!! I can't wait to make it!! And I am so glad I came across your blog! Looking forward to reading more… 🙂

___________

So glad you found me, too : )

xoLexie

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The Mixing Bowl Diary April 13, 2011 at 9:35 pm

that cake looks amazing. A-MAZING!!

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Diane-The WHOLE Gang April 15, 2011 at 2:38 pm

Just put this in the frig from the oven for company tonight. Looks amazing. Can't wait.

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Noelle April 15, 2011 at 11:21 pm

Would this work without sweetners? I am so new to this. My husbands new diet says he can't have any dairy, gluten, sweetners, prosessed foods, dyes, hmm I think thats it lol. So like I said I'm new at this and we are doing it together so I am now following your blog I can't wait to read more!!! And again can you do this without sweetners? or would it taste awful?
Thanks!

Lifewiththeraffs.blogspot.com

___________________________________

Hi Noelle,

GOOD for you two! I seriously get chicken skin when I read about folks like you embarking on a journey health and wellness. It's the journey we are on, too. It's not easy, but the rewards are great. Energy, vitality, health. And health IS everything.

Sadly I don't think this would taste all that great without sweeteners. The one sweetener I would recommend (which I do not classify as a sweetener) is a good quality Stevia liquid extract. Buy or order on Amazon the NuNaturals vanilla. This is what gives us a bit of sweet. Say some almond milk, melted bittersweet (unsweetened) chocolate and some stevia and you have chocolate milk. We are back on a diet similar to yours and a working on a blog event that would provide 3 months worth or meal planning for folks just like us.

Cinnamon is another trick for sweetening. I make smoothies and add a good dose of it.

Still nothing compares to honey or sugar, but I'd rather have my health … 🙂

Hugs,
Lexie

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bob April 19, 2011 at 2:08 am

I tried making the cake with the substitutions you recommended for the black beans, Lexie. It looked just like your does in the picture after it cooled! I also tried shaping the cake with more batter in the middle before I put it in the oven, and that worked great and didn't sink when it cooled.

Thanks for your tips, they worked great = )

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CynthiaT May 3, 2011 at 6:09 am

So Thankful to come across your blog. I've been dreaming about cheesecake for ages. Since I can't have dairy, eggs, or gluten it was all I could do to dream. I can't wait to get back home to my Vitamixer and well stocked pantry so I can make this just in time for a belated Mother's Day celebration.

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Karen Knopff May 3, 2011 at 1:10 pm

Lexie…this Chocolate Decadence is the BOMB, girl! So simple and easy! Thanks!

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Ariana Anderson May 3, 2011 at 1:57 pm

Can you make this without coconut flour? And how? I am allergic! I really would love to make this though! 🙂

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Maggie May 8, 2011 at 2:51 pm

Hey Lex – Happy Mother's Day to one dedicated and loving Momma! I just made this beauty of a cake. Super easy! It's a chillin' in the fridge. I am going to enjoy every bite tonight. xoxox

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Adria May 17, 2011 at 3:35 am

This ws wonderful and so easy to make! I think there wil be one in my fridge pretty often to share with my gf/cf skeptical friends. Thank you for this!

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jen July 8, 2011 at 12:02 pm

this cake looks decadently delicious!!! thank you for all the amazing recipes you post. for those of us who are g/f, d/f, e/g, y/f and more – you are a lifesaver!!!!

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Lexie | Lexie's Kitchen July 8, 2011 at 4:22 pm

Jen …. oh you just made my day! Thanks for taking the time to keep me encouraged : )

xoLexie

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Jessica July 17, 2011 at 9:36 pm

Thank you for this simple and divine chocolate cake! Creative, easy, perfect.

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Lexie July 18, 2011 at 3:33 am

Woohoo Jessica! Glad you tried it. Glad you liked it. : )

xoLexie

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Kasey October 16, 2011 at 5:52 pm

Thank you so much for sharing this recipe! I thought I wasn't going to be able to have cake for my birthday this year, but this recipe changed everything. It was delicious. It's so hard to find an allergy friendly cake that's this good.

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Lexie October 16, 2011 at 6:36 pm

Kasey,

Congratulations on the start of your blog. It is uniquely rewarding 🙂 and so glad the chocolate decadence worked for you! Happy Birthday.

xoLexie

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Bea March 9, 2012 at 3:15 pm

Wow! Congratulations BTW! But this looks fantastic! I too prefer flourless chocolate cakes but the number of eggs (and the amounts of chocolate!) can be ridiculous. The idea of using beans really appeals to me. A new favorite I am sure!

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Krystle March 27, 2012 at 4:25 am

Eeek so excited to try this cake out! I have a friends birthday coming up and I am slowly converting them all to eat a non-processed, gluten and dairy free diet. I'm pretty sure this gorgeous looking cake will blow their minds! Thank you for helping me help others! CrystalJane.x

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Alisa April 1, 2012 at 3:50 am

Happy double anniversary lady! What a way to celebrate – this cake is a smash hit!!

xoxo – A

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Allison April 25, 2012 at 3:56 pm

Wow! I am so glad I read on through the comments to see the suggestions for nut-free as well. This looks amazing. With one gluten free and one tree nut free and one soy-free, I will definitely have to try this as a chocolate dessert that all can eat! Thank you, thank you for the fabulous looking option!

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Nikki April 28, 2012 at 5:03 am

Hi! I can't seem to find black beans anywhere! Which other beans do you recommended would work just as well and taste just as good? Thanks!

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Lexie April 28, 2012 at 11:15 pm

Nikki … Yikes, I don't have an answer for you there. You could try unsalted white beans (cannelini or navy) … but not sure if you'd get the same color. xoLexie

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debbie May 1, 2012 at 8:34 pm

I am totally new to this healthy food way of cooking. But, the very little that I've done has been rewarding.

This looks totally awesome! I can't wait to try it. I was wondering, though, if you have any nutritional values available?

I'm looking forward to reading your blogs and learning new things! Thanks for posting the heavenly picture and recipe!

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Mary May 6, 2012 at 1:07 am

Can you use carob powder?

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Kristina May 11, 2012 at 5:53 pm

Hi, I wanted to say that I made this recipe last night. I doubled it so that I could use an 8in spring form and baked it for 37minutes. It turned out perfectly but really must be eaten cold (my "I must try this immediately! piece was like thick pudding… delicious, thick warm pudding).

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Lexie May 11, 2012 at 9:18 pm

Kristina … good to know you doubled it and it worked out just fine. Yes, chilled is the only way to go. Hence the "transfer to fridge and chill 4-6 hours." So glad you enjoyed it : ) xoLexie

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Lisa May 22, 2012 at 7:02 pm

Absolutely amazing! This was such a find and a friend made it for a dinner party (because I asked her too!) I took half the cake home and have had little slivers with my coffee each morning. Because its healthy, right?? 🙂 delicious! Will
Be making again!

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RE June 11, 2012 at 2:31 pm

Omg. I'm so excited to have found this recipe on Pinterest. Re-pinning it for sure! I'm a chocoholic, also allergic to dairy, eggs, and wheat – gluten and I gave up sugar. So I will make this with homemade honey-sweetened chocolate chips!

My 10 mo old son is also allergic to wheat/gluten/eggs/dairy. He's breastfeeding. 🙂

Thank you sooo much.
http://pinterest.com/tjeii/

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Lexie June 13, 2012 at 7:35 pm

Re … your honey-sweetened homemade chocolate chips sound divine! I want the recipe : ) xoLexie

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RJ July 7, 2012 at 6:51 pm

Thank you so much for this recipe! I have made it probably 5 times now and it is always amazing!
I just made it this morning and added a teaspoon of instant coffee as an experiment and it tastes great.

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Bethanie July 17, 2012 at 6:35 pm

Lexie thanks so much for this post! My son is gluten free and my daughter is egg, soy and dairy free, so this was PERFECT! He LOVED it and it was such a treat for our family. In fact, we liked it so much I wanted to post it on my blog. I posted the link to your recipe and just wanted to let you know! Don't worry, you were DEFINITELY accredited with the praise due! Here is the link which is scheduled to post on Aug 7th in case you are interested! Thanks again!
http://www.greenandgrateful.com/2012/08/chocolate-birthday-cake/

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Sarah July 18, 2012 at 3:32 pm

Aaaah, this looks like pure bliss, Lexie! Seeing as I had great success with black bean brownies before I'd really like to give this a try. However, being a student with a (not quite that awesome) hand-held blender only: Do you think I might sub cashew butter for the cashews?

Also, would you think this might work as mini muffins? I don't have a 5 " springform pan. One day, I'll (hopefully) have an incredibly well-stocked kitchen including a Vitamix and pans of all sizes – hey, a girl can dream, right?!

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Lexie July 18, 2012 at 4:30 pm

RJ, Bethanie and Sarah …. so glad you enjoyed it! : )

Sarah, I am not sure mini muffin tins would work. One reader double the recipe and did it in a standard cake pan. You could try that. As for the cashew butter, iet may work, but am not sure. Sorry I can't be more of a help … I love my Goodwill store … check yours out regularly. You'll be amazed at what can be found : ) But I remember being in your shoes all to well and was not eating half as good as you probably are. Good for you girl!! xoLexi

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Sarah August 4, 2012 at 3:59 pm

Looks so good! Do you have any idea what the nutritional breakdown would be per slice? Aka how many calories? Thanks!

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Ronja August 22, 2012 at 10:11 am

Such a deep chocoladish cake, wow. This looks amazing!

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Julie October 28, 2012 at 4:11 am

Hi
I just happen to have all the ingredients in the house, except the coconut flour.
Can you think of something I could replace it with?

Thanks so much
Can't wait to try this!
Julie

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Lexie October 28, 2012 at 3:31 pm

Julie, try any gf flour blend. I am pretty sure that should work : ) Let me know! xoLexie

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cathy williamson November 16, 2012 at 7:12 pm

When do you add the baking powder?
__________________________

Cathy,

You add the baking powder AFTER the initial blend. Then blend again just to combine:

"Add remaining ingredients, except for baking powder, to blender. Blend on medium-high until super smooth. Add baking powder and blend on low 5-10 seconds or until just incorporated."

xolexie

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Jessica @ Dairy Free Betty December 7, 2012 at 10:26 pm

This is incredible – I just made it! LOVE IT SO MUCH! I subbed almonds for the cashews because I didn't have any cashews, and it turned out lovely – I love the tiny hint of coconut! So so so soooooooooooo good! 🙂

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Jessica @ Dairy Free Betty December 9, 2012 at 1:18 am

I'm back again, I have to say, this is one of the best dairy free recipes I've ever tasted. I just had a cold piece (because the piece I had before was still warm (and delicious)) but it was soooooooooooooo good! I think I'm going to test out making them in mini muffin tins as one bite brownies for Christmas, with a little chocolate chip at the top!!! 🙂 Thanks again for such a fantastic recipe!

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Lexie December 9, 2012 at 1:57 am

Jessica … you MADE MY DAY!!! I love getting feedback like this ; ) I have to agree. Chilled is best. Let me know how the minis turn out. xoLexie

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Urban Karlo January 3, 2013 at 1:12 pm

This really looks like pure decadence! Just the perfect chocolate cake!

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Amanda January 9, 2013 at 11:23 pm

This looks incredible, I just discovered the wonders of Coconut oil, but I haven't heard of coconut powder. I don't have any but I do have plenty of oat flour, would that be an okay substitute to have for the cake?

Thanks,
Amanda

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Claire January 25, 2013 at 3:32 am

Best Chocolate Cake EVER!!!!!!!! Hands down!!!!!! Thank you so much for posting this! It's even better than conventional cakes I used to enjoy, MUCH BETTER!!!!

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Lexie January 25, 2013 at 5:13 am

Amanda … that would be coconut "flour" not powder : ) Check whole foods or your local healthier food store. xoLexie

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Lexie January 25, 2013 at 5:14 am

Claire … I am SO glad you tried it. It's my hope that the whole world would. Thanks for sharing. You made my day! xoLexie

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InTolerant Chef January 25, 2013 at 9:24 am

Oh I am soooo making this! Thanks!

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Edonna January 26, 2013 at 6:24 pm

Oh my! In sooooo many ways!!! Congrats on your anniversaries! I didn't know you had just begun your blog when I found you in my very early days of GF. I had already gone corn and dairy-free, so finding your blog was amazing…it was one of the very first I found where the author had more than gluten as an issue. This is going in the oven within the hour!

And ten years, nice.

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Lexie January 26, 2013 at 9:19 pm

Edonna, Thank you so much … you don't know how much I needed to hear those words today. Just feeling a little down … like my efforts are useless. So thanks for lifting me up again. Let me know how the decadence turns out. I hope your health is getting better with the changes you've made.

xoLexie

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Whitney January 29, 2013 at 7:04 pm

Oh. My. I just found this recipe because my husband and I recently decided to go vegan, and…oh my. Thank you SO MUCH for this recipe! It looks just absolutely AMAZING! I just love chocolate, but so far the only treats I've been able to enjoy are some vegan peanut butter crispy rice treats from our local co-op and mug brownies (which often leave a lot to be desired, if you've ever tried one). This is going to be so FUN to try!!!!!!

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Angela March 28, 2013 at 3:27 pm

Wow! Made this for Passover this week. It was a huge hit. I doubled the recipe and used my standard springform pan and it turned out amazing. I will say the Vitamix was the only reason I was able to get this done. Next time I want to try my food processor and see how that might turn out. It was so decadent, so rich. I will definitely make this again. Thanks for this recipe.

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Jessica June 24, 2013 at 4:34 pm

This looks sooo good! Did you triple the recipe for the picture as it looks s big! Thank you!

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Lexie June 25, 2013 at 12:01 am

Jessica, no, just zoomed in 🙂 ha! xoLexie

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Jennifer September 6, 2013 at 8:49 pm

This cake is AH-Mazing! Thank you so much for sharing!

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Rhonda September 10, 2013 at 9:26 pm

How many calories is this ? Is it less then a traditional chocolate cake ? Thanks..:-)

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Lexie September 10, 2013 at 11:08 pm

Hi Rhonda, I am sorry I do not do calorie calculations. This is not a low-calorie food with the cashews, chocolate chips, etc. I little slice goes a long way. My 5-inch rounds serve 8 people. Sorry I could not be of further help. xoLexie

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K Smith December 1, 2013 at 7:51 pm

Just an FYI, this perhaps should not be labelled as corn-free,. For one, baking powder almost always contains corn starch. Here are some alternatives to make it corn free:
If your recipe calls for…
1 tsp. of baking powder, add instead 1/2 tsp. cream of tartar and 1/4 tsp. baking soda.

1 1/2 tsp. of baking powder, add instead 3/4 tsp. cream of tartar and 3/8 tsp. baking soda (1/4 plus 1/8 tsp.).

To make a large batch of baking powder, mix ¼ cup starch (arrowroot or tapioca) with ¼ cup of baking soda and ½ cup of cream of tartar. The starch is very important! Otherwise you get concrete. Keep in a sealed jar or Tupperware. 1 tsp. mix equals 1 tsp. baking powder.

Secondly, Enjoy Life chocolate chips are not corn free, but there are several alternatives that can be used. I am alright with Cocoa Camino chocolates (parent company La siembra) and cocoa powders. Also have had success with Whole foods brand dark chocolates.

Be careful when you attach labels such as corn-free. Because it is not one of the 5 top allergens like peanuts or dairy are, manufacturers do not need to list it in their ingredients (although they should!).

Thanks, will try using my modifications. Keep up the good work!

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Alyssa December 17, 2013 at 6:40 am

I need a nut-free version as well. I saw the post about using extra beans or sunbutter. I was wondering if anyone has gotten back to you about how that worked? I was wondering about subbing dates or pumpkin seeds. I keep muffin-tin sizes of pureed sweet butternut squash in the freezer that I sometimes make substitutes with…what do you think?

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sbua February 17, 2014 at 1:57 am

This was my first time experimenting with a black bean dessert recipe. Was looking for something chocolatey but a little healthier and without egg if possible. We were very impressed! Made it for valentines day and boyfriend loved it. He really couldn't believe what was in it. I tried several stores and could only find a 9" cake pan so I doubled the recipe. Even with it doubled my cake turned out much thinner than the photo? :/ so not nearly as pretty, but still just as yummy!

Some notes:
-doubled, in my 9" cake pan, i ended up baking it about 40 min. (I have never made anything like this before and was really unsure on how to determine if it was done or not, wasn't much about that in the recipe but worked out)
-used spelt flour instead of coconut
-added a little coffee powder
-did half almonds and half cashews

delightful! great texture!

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Lexie February 18, 2014 at 1:24 am

Sbua, THANK YOU for your thorough review and for the subs you shared. It means so much to me when people like you take the time to comment and share! xoLexie

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Melanie April 18, 2014 at 9:17 pm

I'm making this for a second time this week!! I've been gluten free for over a year now, and I've recently eliminated eggs. This recipe is fantastic! It's rich and dense and chocolately! Instead of cashews, I used a little less than 1/3 cup almond butter. It worked out great.

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Lexie April 23, 2014 at 4:09 pm

Melanie … I hope going gluten-free has made a world of difference for you … and so glad you love this cake. xoLexie

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Alison May 21, 2014 at 2:23 am

Hi Lexie,

Just wondering: do you remove this cake from the oven and put it immediately in the fridge to cool? Or do you cool it on the counter and then put it in to chill for 4-6 hours?

Thanks!
Alison

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Lexie May 21, 2014 at 3:18 am

Hi Alison, straight into the fridge it goes … I place a dish towel under it.
xoLexie

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MenuTrinfo June 11, 2014 at 7:52 pm

This looks delicious! Thanks for sharing.

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danythegirl July 4, 2014 at 12:04 pm

Hi Lexie! I tried this recipe twice and both times it was delicious though it never grew as much as it seems yours did. I used a glass pan – do you think this might be the reason why it didn't grow so much?
Today I made it again as a bday cake for a friend and it was total success 🙂 thank you for this wonderful recipe! I used Borlotti beans instead of black beans as I couldn't find the black ones anywhere anymore. You can't tell the difference. The cake is still fudgy and nice. The other thing I did different was to make a chocolate cover (coconut oil + chocolate chips + coconut flower) so that I can make the top uniform and write happy birthday on it :)Thank you again, I will follow your blog with much interest.
Daniela

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Lexie July 4, 2014 at 5:04 pm

Dany, yes, a 5-6 metal small spring form pan definitely helps make the cake taller. I am glad it still turned out in a larger pan and very smart to add the ganache top 🙂 I will make note of that!!! xoLexie

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Pat August 8, 2014 at 9:29 pm

Made this today….the batter was so good, I couldn't wait for it to totally cool! Thankfully, I share with a gluten-free friend so I won't eat the entire cake!

Thank you for sharing your marvelously delicious creations!

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EmmaSara @CompelledBakery October 6, 2014 at 7:52 am

From a Foodie and professional Gluten free baker I say, "Bravo!" in advance. I know this is going to be a keeper recipe.

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Shannon October 28, 2014 at 12:14 am

I only have a larger springform cake pan, 9", would that work if I doubled the ingredients? Thanks!

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Lexie October 28, 2014 at 8:24 pm

Shannon, Hi! So one reader did double it and here is what she said:

"Hi, I wanted to say that I made this recipe last night. I doubled it so that I could use an 8in spring form and baked it for 37minutes. It turned out perfectly but really must be eaten cold (my "I must try this immediately! piece was like thick pudding… delicious, thick warm pudding)."

And yes, the chilling is a mandatory step in the recipe … helps it set 🙂

Good luck! 🙂

xoLexie

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Erin November 10, 2014 at 8:40 pm

Hi Lexi
I came across this recipe through a friend and I am a sucker for anything chocolate. This looks so good. And it is dairy free which is GREAT. By any chance do you know the nutrition count for it? When I put it in on Fitness pal, the account I have, it comes out all crazy b/c of the beans. Please let me know or anyone else that knows this information. Can't wait to make this!!!

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Lexie November 11, 2014 at 3:19 am

Hi Erin, sorry I do not calculate nutrition for my recipes. xoLexie

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Lora November 22, 2014 at 8:46 pm

This looks absolutely amazing! I am curious though about the beans. I am not a fan of beans so I'm wondering what you would suggest in its place?

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Erin November 22, 2014 at 8:54 pm

Hi Lexi

I was wondering the nutritional facts for this cake. It looks amazing but when I plug in the info it is all messed up because of the beans. Please let me know if you have calculated the facts or if someone else has had luck, could you please pass it along it me? Thanks

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Lexie November 23, 2014 at 1:25 am

Hi Erin, sorry I do not calculate nutrition for my recipes. xoLexie

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Lexie November 23, 2014 at 1:28 am

Hi Lora, this recipe was created around the beans (from black bean brownies) … so I am hard pressed to suggest a sub for the beans 🙂 Maybe more coconut flour? 2-3 Tablespoons? Beans are mostly fiber and so is coconut flour. So that might work, but no guarantees. If you play and it works, we'd love to know how it turns out! xoLExie

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Eliza Hilliard August 6, 2015 at 4:36 am

Hi Lexi, are canned black beans from the grocery store ok to use in this recipe?

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Eliza Hilliard August 6, 2015 at 4:36 am

Hi Lexi, are canned black beans from the grocery store ok to use in this recipe?

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Lexie August 6, 2015 at 12:36 pm

Yes, definitely. Eliza, that is what I use. Just make sure they are unsalted and unseasoned and rinse them well 🙂 xoLexie

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Lisa Davis October 30, 2015 at 5:44 pm

Hi, would any other gf flour work ok with this? I am allergic to coconut. Thanks

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Lexie October 31, 2015 at 8:12 pm

Lisa, you are right, no replacement of the coconut oil … and the coconut flour performs so uniquely in this recipe. So sorry. xoLexie

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Lisa Davis October 30, 2015 at 5:45 pm

Oh and the oil too? I guess there is no replacement for that 🙁

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Lucy Fisher November 20, 2015 at 10:03 pm

Ooooo, this sounds yummy. Got one question tho, would it work with another 1/2 cup cashews in place of the black beans?

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Lexie November 20, 2015 at 11:10 pm

Hi there Lucy,

I am thinking that it very well might, but I have not tried it. If you experiment and it works, please let us know 🙂 xoLexie

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