Guilt-Free Chocolate Indulgence Cake for Marley’s 9th Birthday!

Marley_Bday_Collage

Before I share my new favorite healthy indulgence (in the form of chocolate cake…mmm), I want to share with you my favorite 9-year old daughter. This girl…I will tell you, she is as sweet as they come. There isn’t a day that goes by that Marley isn’t trying to do whatever she can to put a smile on our faces and show us love. She is incredibly thoughtful, and truly the best sister to her siblings. She is mama’s little helper and works hard to accomplish greatness in all that she does: school, gymnastics, piano, and many more things. She is beautiful on the inside and the outside and is kind to everyone. I love her to pieces and couldn’t ask for a better oldest daughter. Happy birthday, Marley!!

Now time to share a chocoholic’s dream! Around here, we believe in indulgences now and then, especially for special occasions like birthdays. Anyone remember the dozen Red Velvet Birthday Cupcakes I was caught with in my What’s in Our Fridge video? Everything in moderation, right?! However, if I can find a recipe that’s both yummy enough for the kiddos to love and healthy enough to fit my in plan, I will opt for that every time. This year, Marley’s birthday cake was exactly that. My dear friend made it for us a few months back, and I was FLOORED to learn the cake was dairy-free, gluten-free, and sugar-free… it tasted exactly like any calorie, sugar, gluten-loaded, rich and decadent chocolate cake! Now, don’t be turned off by the way-too-healthy-to-be-delicious looking ingredient list. It may not seem like a typical cake, but I promise you, it tastes amazing!

HP_GF Chocolate Cake

Guilt-Free Chocolate Indulgence Cake

Chocolate Cake

2 cans black beans (rinsed and drained)
10 large eggs
2 tablespoons vanilla
3/4 cup coconut oil (melted)
1 cup honey
2 teaspoon stevia extract
3/4 cup unsweetened cocoa powder
1 teaspoon salt
2 teaspoons baking powder
1 teaspoon baking soda

Preheat oven to 325°. Spray 2 round cake pans and dust with unsweetened cocoa. Line bottom only with parchment paper and spray lightly. Set aside.

Combine wet ingredients (including beans) in a blender and blend on high until a smooth liquid is achieved. Mix dry ingredients together, add to the liquid and then blend again until mixed well. Divide into cake pans evenly and smooth the tops. Then tap them on the counter a few times to allow any air bubbles to pop. Bake for 40-45 min. The top should be round and feel fairly dense. After 10 to 15 minutes, flip onto a cooling rack. Once cool, cover with plastic wrap and let it sit out on counter. This cake tastes best when made the night before.

Chocolate Frosting 

6 avocados
3/4 cup unsweetened cocoa powder
4 scoops chocolate veggie protein powder
1/2 cup honey
2 teaspoon liquid stevia extract
2 teaspoon vanilla
1/8 teaspoon salt

Blend all ingredients together with a hand mixer until smooth. Spread over cake in layers before serving. Enjoy!

Nutritional information (makes 24 servings): Calories: 293.5, protein: 8.3g, carbs: 32.6g, fiber: 7.3g, fat: 17.1g, sodium: 324.4.

Xoxo,

Heidi

 


49 Comments

  1. Maria - August 10, 2017

    Hi Heidi

    Is it possible to make muffins with the frosting on top instead?

    Kind regards

    Maria from Denmark

  2. Audrey - April 26, 2017

    Ten large eggs??? Not vegan at all LOL. Nice try. I hope no newer vegan fell for this.

    • Team Powell - April 27, 2017

      Hi Audrey: I just re-read this blog post, and it doesn’t say anything about this being a vegan recipe. 🙂

  3. Kathryn - February 29, 2016

    Hi Heidi!

    I want to make this for my hubby. He is allergic to anything tree nuts including coconuts. Any healthy alternative to the coconut oil? Thanks so much!

    • Team Powell - March 1, 2016

      Hi Kathryn: You could try any sort of healthier oil since your husband is allergic to anything nutty. Enjoy!

  4. Marnie Sneddon - February 4, 2016

    WOW i am baking this right now(for my own birthday……lol, life of a mom of for here also) it smells AMAZING!!!! Haven’t tried it yet, but if it smells half as good as it smells, my birthday will be a diet success!!! Kids are coming down sniffing and can’t wait till after dinner!!! THANK YOU AGAIN HEIDI POWELL for yet another show stopping recipe that doesn’t break the calorie bank!!!

  5. Laura - January 14, 2016

    Hi I want to make this! Could I use a regular chocolate protein powder and could I use regular stevia sugar instead of extract? Thank you so much

  6. SHIFFON - November 2, 2015

    Wow this is totally cool I am a true chocoholic and this makes it easy to enjoy. I’m going to try this recipe. Hey Heidi do I have your permission to share this recipe on my social media sites? Of course as long as I credit you for the recipe.

    Meaning other will know it is your recipe not mine. I never thought of black beans in a cake recipe. Hmmm? excited to try. love your blog.

    • Team Powell - November 2, 2015

      Hi Shiffon: If you’re going to share, please share the entire blog post, as it states within the post that this recipe came from one of Heidi’s friends. Thank you!

  7. Michelle - October 18, 2015

    Thank you I made it for my sisters birthday

    • Kathy - February 3, 2016

      I want to make this for my daughters birthday. Did you put any frosting between the two cakes when you put them together? Or do you just stack one on top of the other and frost the whole thing?

    • Team Powell - February 3, 2016

      Hi Kathy: You can put frosting in between the layers if you’d like to. And please wish your daughter a Happy Birthday from all of us at Team Powell!

  8. Quita - October 12, 2015

    Awesomeness at its best!! I made these into cupcakes and they were delicious. I was skeptical at first looking at the liquid mixture but then I added the dry ingredients and the chocolate magic took place. I only cooked for 25-30 min, then let cool. My kids(the picky eaters) loved it!! Thanks for the recipe!!! Will be making again for their bday!!

  9. Courtney - October 11, 2015

    Hi…if you don’t have a blender should I use a food processor or Kitchen Aid? Thanks!

    • Courtney - October 11, 2015

      Also my veggie protein didn’t come with a scoop so not sure how much to add…thanks!

    • Team Powell - October 11, 2015

      Since the serving size for each powder can be a little bit different (but not enough to affect the recipe), look at the label and it should have a serving size. Once you measure that out (in ounces), you’ll know what the serving size is from here on out. Enjoy!

  10. Abbey - October 9, 2015

    Thanks that does help!
    Even though I’m 30yr old 5.7 and 221lbs. I still eat 1200 on LC and 1500 on HC day?

  11. Abbey - October 8, 2015

    What tool do you use or how do you come up with the recipes nutritional facts? How do you know how many servings you have?
    Eating protein bars do you count net carbs or total carbs?
    Is my calorie intake suppose to fluctuate between HC and LC days?

    • Team Powell - October 9, 2015

      Hi Abbey: Heidi uses a combination of internet sites to do the nutritional facts. Calorieking and Caloriecount are two of them, and usually a recipe comes with the number of servings. You’ll eat 1200 calories on LC days and 1500 calories on HC days. And the key to knowing which bar is best for which type of meal is to look at both the carb and fat content. If more calories come from fat than carbs, then that bar is a good option for a low carb meal. If the reverse is true, then that bar is a good option for a high carb meal. Hope that helps!

  12. tiffany rivera - October 8, 2015

    Do you have a diffrent frosting I could use Im allergic to avocados?

    • Team Powell - October 9, 2015

      Hi Tiffany: You could use any chocolate frosting for the cake. Enjoy!

  13. Tara - October 8, 2015

    Would this be ok for a 1 year old birthday cake? Mainly concerned about the honey. Also, can you omit the veggie protein powder or substitute it??

    • Team Powell - October 8, 2015

      Hi Tara: It would be best to discuss this with your baby’s healthcare team, and I’m not sure about omitting the protein powder or what a good substitution would be for it. Thank you for your comment!

  14. Suzanne - October 8, 2015

    Where can you buy chocolate veggie powder?

    • Team Powell - October 8, 2015

      You can find it on the internet and health food stores, and possible at other retailers. Enjoy! 🙂

  15. arlene quash - October 7, 2015

    The cake sounds interesting, it would have been nice to see a picture of a cut slice also.

  16. Melody - October 7, 2015

    Thank you for sharing your tips with everyone. My husband and I have started your carb cycling and he has lost almost 15 pounds. Just wanted to say thanks.

  17. Sarah - October 7, 2015

    Can’t wait to try this!

    I use all your recipes you have shared. Banana pancakes are my family favorite.

    Would love to see some more healthy chocolate recipes or sweet snacks !

    When is your show to get people jacked like Heidi? 😉

  18. Lauren - October 7, 2015

    If I wanted to cut this recipe in half would I need to adjust the baking temperature or time? Or is there maybe an option to make this recipe into cupcakes? Would the baking duration change there too? This recipe looks so delicious you should do it in other flavours too! Like maybe strawberry, or caramel, or who knows 😉 Thanks Heidi!

    • Team Powell - October 7, 2015

      Hi Lauren: To be honest, I don’t know how that would work. For cupcakes, you’d definitely need to cut the baking time. If you half the recipe and do just one 9″ round, you might need to decrease the baking time only a bit? I’m so sorry…I wish could be of more help. Good luck!

    • Margie Fuller - October 7, 2015

      The time will not be reduced because you are halving the recipe, but it will be reduced because you are baking cupcakes. You’ll want to check on them 10 minutes early. My rule in baking is when I can smell it, it’s done. Since this isn’t the typical recipe for a cake, I wouldn’t totally trust that. They are done when they spring back when you touch them. Of course, a tooth pick test will work too. The tooth pick shouldn’t have anything wet on it (excluding a little moisture of course, but no wet batter).

  19. Holly - October 7, 2015

    Okay, so I want to make this for a friend but she can’t have eggs. Is there anything I can use to substitute for the 10 eggs the recipe calls for?

  20. Chantelle - October 6, 2015

    How big is one can of black beans? I don’t live in the US and we have different options here

  21. esther - October 6, 2015

    Thank you so much for sharing. My sister is turning 40 next month and she is gluten and dairy free and I have trying to find something worth trying!

  22. Lori Rich - October 6, 2015

    I love everything about this!! I’ve searched awhile for protein powders that my whole family (we range from 4 years old to 37 years old) can all use safely. Any recommendations?? I’d love to only have to buy one for the fam! Happy birthday to Marley and we adore your family and the amazing work you and Chris do!!

    • Team Powell - October 6, 2015

      Hi Lori: Have you chatted with your family’s healthcare team and see what they recommend for your whole family? If not, that would be a good place to start. 🙂

    • Teresa - October 8, 2015

      Hey Lori,
      Have you ever tried Arbonne’s vegan, gluten free, soy free protein? My kids (2,4,7) all love it and so do my husband and I. Feel free to email me at [email protected] and I can get you more info if you’d like. I’m excited to try out this cake recipe! 🙂

  23. Michelle - October 6, 2015

    Wow! That cake sounds heavenly!! By the way, Marley is your twin in the top right pic, what a truly lovely young lady she has become:) You all have set a tremendous example for her, and I just know she’ll be some type of coach/mentor as she gets older, with that genuine kindness in her soul:) Blessings!!

  24. Lynn - October 6, 2015

    Hi Heidi, what specific choc. Veggie protein powder do you use?

  25. M - October 6, 2015

    That looks great! One question: is the calorie count per serving, per 100 grams or for the entire thing?

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