Skinny Chocolate Cake video here
Makes 12 servings
This ooey-gooey, dense chocolate cake is also gluten free. And the Blend totally disappears in all that deliciousness, yet somehow adds an incredible depth of flavor. Note: If you’ve never baked with almond meal before, you can find it in the baking aisle of almost every grocery store these days.
2 large eggs
¼ teaspoon sea salt
½ teaspoon almond extract
1 tablespoon coconut oil
½ cup Black Bean-Blueberry-Baby Kale Blend (simple recipe here)
3 ounces good dark chocolate
1 tablespoon unsweetened cocoa powder
¼ cup raw honey
½ cup, plus 2 tablespoons almond meal
Preheat the oven to 325 degrees. Mist a round cake pan with cooking spray and set aside. Place a heatproof bowl over a pot of simmering water to make a double boiler and add the chocolate, stirring often, until it melts; remove from heat and allow to cool slightly. In another large bowl, mix the remaining ingredients until well combined, then stir in the melted chocolate. Transfer to prepared dish and bake for 35 minutes, until a toothpick inserted into the center comes out clean.
Nutrition facts (per serving): 122 calories; 7 g fat; 62 mg sodium; 13 g carbs; 2 g fiber; 10 g sugar; 3 g protein