Chocolate Decadence (Gluten free, egg free, and dairy free)

[We're kicking off Gluten free week with an awesome recipe.  Just look at these pictures!  I'm going into a sugar coma as I speak.  Today's recipe was contributed by Lexie of Lexie's Kitchen, a great blog full of Gluten free/Casein free/Allergy free recipes.]

Chocolate Decadence on the lighter side garnished with Chili Pepper Chocolate shavings.

In honor of two anniversaries—a 10th wedding anniversary and the one-year anniversary of this blog—I share with you a special recipe for gluten-free, dairy-free, egg-free and grain-free Chocolate Decadence.

Flourless Chocolate Cake, Chocolate Torte, Chocolate Decadence—the three are closely related. Traditionally these dense, fudgy “cakes” call for hefty measures of cocoa, eggs, refined sugar, butter and/or cream. It’s no wonder this sweet also goes by the name [evil laugh] “Death by Chocolate.”

It was one of those “I gotta have chocolate!” days that inspired this lighter version of Chocolate Decadence. Throwing all caution to the wind (or into the blender), I began mixing chocolate chips, black beans, cashews and a bit of coconut flour. The result was delightful. The little “cake” rose to perfection and then fell (as these desserts do) as it cooled. It’s a treat with a slightly crisp top and sides and a super dense, rich and fudge-like interior. Mmmm. This one’s a keeper, and it’s so EASY!

Chocolate Decadence

Gluten-Free | Casein-Free | Citrus-Free | Corn-Free | Dairy-Free | Egg-Free | Fish-Free | Nightshade-Free | Peanut-Free | Potato-Free | Rice-Free | Shellfish-Free | Soy-Free | Wheat-Free | Grain-Free | Sesame-Free | Yeast-free | GFCF | Vegetarian | Easily Vegan

Serves: 4-6 (makes one 5″ round cake)
Prep Time: 10 minutes
Cook Time: 35-40 minutes
Equipment: A high-powered blender such as a Blendtec or Vita-Mix is highly recommended

Ingredients:

2 tablespoons virgin COCONUT OIL
1/2 cup Enjoy Life® CHOCOLATE CHIPS
1/2 cup plain, unsalted cooked BLACK BEANS, rinsed and drained
1/2 cup raw CASHEWS, soaked 4-6 hours, rinsed and drained
1/2 cup WATER
3 tablespoons runny HONEY or AGAVE
3 tablespoons dark COCOA POWDER
2 tablespoons COCONUT FLOUR
3/4 teaspoon BAKING POWDER

Directions:

Preheat oven to 325?F.

Oil bottom and sides of one 5″ round springform cake pan. Dust with 1 tablespoon of the cocoa powder.

Combine and gently heat coconut oil and chocolate chips just to soften.

Transfer chocolate chip mixture (it should not be hot) to a high-powered blender. Add remaining ingredients, except for baking powder, to blender. Blend on medium-high until super smooth. Add baking powder and blend on low 5-10 seconds or until just incorporated.

Immediately pour mixture into pan. Bake 35-40 minutes.

Remove cake from oven and transfer to refrigerator to chill 4-6 hours. Run knife around edge of cake before removing from pan. Serve cold. Garnish with chocolate shavings if desired.

Notes:

1. Enjoy Life® Chocolate Chips are gluten-free, soy-free, dairy-free.

2. This cake is best kept refrigerated and served chilled.

3. No time to soak the cashews? Soften in very hot water for 10 minutes.

4. Expect the “cake” to rise during baking and fall during cooling. This is to be expected.

5. If your blender is not “high-powered” and you are determined to make this cake. Try pureeing the beans, cashews and the liquid first, then proceeding with the other ingredients.

[Thank you Lexie!  And don't forget to check out this week's Amazon Gift Card Giveaway.  Click here for more info.]

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