Rich chocolate cake – Dairy and gluten free

When people taste this they won’t believe that this cake is actually low calorie, sugar-free and nutritious!

Ingredients for cake:

2 large egg whites

2 large whole eggs

120g applesauce

200g (half a can) of cooked black beans, drained

3/4 cup gluten-free rolled oats

200ml coconut milk

1/2 tsp stevia powder

¼ cup cocoa powder

¼ cup coconut flour

1/8 tsp salt

2 tsp baking powder

For ‘icing’ (optional) per piece of cake:

½ tsp chocolate protein powder (for a dairy free / vegan cake, use a non-dairy powder such as hemp, soy or pea, otherwise use whey)

1-2 tsp water

Directions:

1. Preheat oven to 170 degrees / gas mark 3.

2. Blend the egg whites and eggs in a blender for about a minute, then add the applesauce, black beans, rolled oats and coconut milk. Blend until smooth.

3. In a separate bowl, sift remaining dry ingredients – except protein powder together. Slowly add the wet ingredients to the dry and gently fold to combine.

4. Pour mixture into a non-stick silicon cake pan and bake for 25-30 minutes, checking after 25 minutes by inserting a clean skewer.

5. Allow to cool for about 10 minutes in the pan, then remove and cool further on a wire tray, before slicing.

6. To make the icing, in a small jug very slowly water to protein powder, mixing thoroughly with a fork until smooth like ‘icing’. Spread evenly on top of a piece of cake. Note – The icing doesn’t set like normal icing so it’s best to do just one at a time unless you’re planning to serve the cake to guests, rather than freeze it.

Make: 16 slices