Updated: Apr 13, 2020
Our first ever blog post is a recipe that is a revelation: gluten-free, no added sugar, and totally delicious - a decadent, rich, chocolatey treat.
The recipe calls for two unusual ingredients: black beans and erythritol.
Black beans, packed full of fibre and protein, help ensure the cake is deliciously moist and fudgy. And, as they replace traditional flour, they help to make these bad boys gluten-free.
Erythritol is an excellent sugar alternative; zero calories and zero GI. We find it works well combined with dried fruit and often use the type combined with stevia. (Coconut sugar is also a good alternative as it has a lower GI than regular sugar and contains some nutrients.)
To be truly classed as "no added sugar" you need to use no added sugar chocolate (as we do in our range), or omit it. But if you are using a minimum 70% cocoa then there is not much sugar going in it.
This is about as healthy as cake gets - enjoy!
· 400g tin of black beans drained (or use kidney beans)
· 2 tsp vanilla extract
· 60g cocoa powder unsweetened
· 1 tsp baking powder
· 1/2 tsp bicarbonate of soda
· 125 g salted butter
· 5 eggs
· 200g raisins soaked in boiling water for 5 minutes then drained
· 80g dark chocolate chips (70% cocoa)
· 50g erythritol/stevia sugar replacement (or use coconut/brown sugar if you have neither)
1. In a food processor, puree the beans, 1 egg and vanilla until smooth. Set aside.
2. Combine butter, erythritol/stevia and raisins in a food processor or using an electric beater, until pale and fluffy.
3. Add the remaining eggs one at a time, processing or beating well after each addition.
4. Add bean mixture and process or beat until combined.
5. Add the cocoa powder, baking powder and baking soda. Blitz again before adding the chocolate chips and mix well.
6. Pour batter into a 22 cm greased round or ring pan and bake for approximately 35 minutes at 170C. The cake will spring back when touched althogh the skewer technique won't really work because of the melted chocolate.