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


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.




49 Responses

  1. 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.

    1. 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!

    1. 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?

    2. 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!

  2. 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!!

    1. 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!

  3. 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?

  4. 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?

    1. 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!

  5. 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??

    1. 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!

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

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