Low Carb, Gluten Free, Nut Free Chocolate Cake - Can be Dairy Free too.

[Aginoth]

I was asked on the what-was-your-fasting-blood-glucose-number-this-am thread to post my wife's Low Carb Chocolate Cake recipe. It's really really good, even if it does use an unorthodox main ingredient of Black beans.

Now honestly, she altered an american recipe she found online to suit, and so I have put her altered UK recipe here

hope you all like it as much as I do
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Low Carb Chocolate Cake (Also Gluten Free, Nut Free and can be made Dairy Free)

Filling instructions at the end

Yields 1 (one) (you'll need to make 2 for a sandwich cake)
Ingredients

• One 420g /15 ounce drained weight can (or 420g/15 ounces, cooked) unseasoned black beans
• 6 large eggs
• 1 tablespoon pure vanilla extract
• 1/2 teaspoon sea salt
• 6 tablespoons unsalted organic butter OR 5 1/2 Tablespoons coconut oil for dairy free
• Granular sweetener equivalent to 8 to 10 Tablespoons of Sugar (must be high temperature safe so not Aspartame based)
• 6 tablespoons unsweetened cocoa powder
• 2 teaspoons baking powder

Instructions

• 1
  Preheat oven to 160 degrees Celcius/350 degrees Fahrenheit
• 2
  Spray a 9″ cake pan with extra virgin olive oil cooking spray, or grease it with a thin layer of butter.
• 3
  Dust cocoa all over the inside of the pan, tapping to evenly distribute.
• 4
  Cut a round of parchment paper and line the bottom of the pan, then grease the parchment lightly with olive oil or butter
• 5
  Alternatively, you can make cupcakes. If you’d like to bake the batter as cupcakes, line 16 cupcake tins with paper liners.
• 6
  Drain and rinse beans in a strainer or colander. Shake off excess water.
• 7
  Place drained beans, 3 of the eggs, vanilla, Granular sweetener and salt into blender.
• 8
  Blend on high until beans are completely liquefied. No lumps!
• 9
  Whisk together cocoa powder and baking powder.
• 10
  In a bowl, use a mixer to cream the butter (or Coconut Oil) with Granular sweetener until light and fluffy.
• 11
  Mix in the two remaining eggs, beating for a minute after each addition.
• 12
  Beat the bean mixture the rest of the batter.
• 13
  Finally, stir in cocoa powder, and beat the batter on high for one minute, until smooth.
• 14
  Scrape batter into pan and smooth the top.
• 15
  Grip pan firmly by the edges and rap it on the counter a few times to pop any air bubbles.
• 16
  If you are baking the cake as a single round layer, bake for 40-45 minutes. If you are baking the batter as cupcakes, bake for 35 minutes. Cake is done when the top springs back when you press on it.
• 17
  Remove cake to a cooling rack to cool for 10 minutes.
• 18
  Turn out cake from pan, and flip over again on to cooling rack.
• 19
  Let cake cool until it reaches room temperature, then cover in plastic wrap. For BEST flavor, let cake sit for 24-48 hours ! (Important!)
• 20
  If you are stacking this cake, level top with a long serrated knife, shaving off layers until the cake round is flat and even.
• 21
  Store cake or cupcakes in the refrigerator. For the best flavor and texture, warm the cake to room temperature before serving.

Notes

• *You can use a blend of Erythritol and stevia in place of granulated sweetener. Use 1 cup + 2 Tablespoons of erythritol, and 2 teaspoons of pure stevia extract

Nutrition Facts For One Slice (1/8) Of A Single Layer

• Per Serving (excluding unknown items): 182 Calories; 13g Fat; 8g Protein; 10g Carbohydrate; 4g Dietary Fiber; 156mg Cholesterol; 474mg Sodium

Nutrition Facts For One Slice (1/12) Of A Filled Double Layer

• Per Serving (excluding unknown items): 242 Calories; 17g Fat; 10g Protein; 13g Carbohydrate; 6g Dietary Fiber; 208mg Cholesterol; 592mg Sodium.
  

Sugar-Free Chocolate Buttercream
(Whipped cream with a little sweetener is my choice though if you can have dairy)


Ingredients to fill or top cake, (double if filling and topping

• 120g unsalted butter, softened, OR 7 tablespoons Dairy free equivalent hard fat (sunflower spread for example)
• Powdered Sweetener equivalent to 5 tablespoons of Sugar
• 5-6 tablespoons unsweetened cocoa powder
• 2 tablespoons half and half OR coconut milk
• 1 teaspoon pure vanilla extract
• Pinch of sea salt

Optional Addition For A Glossy Finish

• 1 fresh organic egg yolk

Instructions

• 1
  Cream the butter/equivalent in a small bowl until fluffy.
• 2
  Stir powdered sweetener into butter with a spatula, then beat until smooth.
• 3
  Slowly (unless you want to redecorate your kitchen!) blend in the cocoa powder, vanilla, and sea salt.
• 4
  Beat in the milk and egg yolk, if using.
• 5
  taste and add additional sweetener if needed then spread on/in cake.