German Chocolate Cake

This post is a part of Simply Sugar and Gluten-free’s ‘Slightly Indulgent Tuesday!

In all honesty, I don’t eat a lot of desserts, including my healthy, grain-free and sugar-free desserts on this blog. It is true that I have quite a few recipes for cakes, cookies and other sweet things, but I only treat these items as once in a while type of treats. All of my desserts not only rival their blood spiking, gluten containing counterparts, but they also provide an excellent source of nutrition, from fiber, vitamins and minerals, and antioxidants.

That being said, Monday was my birthday, and I celebrated with this healthy, but an amazingly, “sinfully” delicious German Chocolate Cake. Seriously, guys, if you have family members or friends who don’t believe a healthy chocolate cake can be tasty, you must give them this cake! Try it this holiday weekend. Give it to them without telling them that it’s healthy. I’ve done this numerous times with relatives who believe healthy is boring, and they are shocked to know that what they were eating actually provided a heck of a lot of nutrition.

There are two ways to make this healthy chocolate cake. One uses a black bean base as the flour. Yes, black beans! I first received this idea from Lauren over at Healthy Indulgences. You, or anyone else, will never know what the secret ingredient is inside. It works wonderfully. For those that are Paleo or looking for an even lower carbohydrate dessert, the best way to go is to use coconut flour or almond flour. The recipe I will share with you today uses the black bean base.

The base for this healthy chocolate cake – black beans!

I recommend making this healthy German Chocolate Cake when you have guests coming over, otherwise you will might be tempted to eat the whole thing! It really is that good (even if you did eat the whole thing, you are getting a heck of a lot of nutrition in a chocolate cake!). A flourless chocolate cake that’s easy and tasty. Mmm. I like to almost call this a truly  fat burning recipe , or a metabolism boosting chocolate cake, as it contains a lot of medium chained triglycerides from the coconut oil, coconut milk and shredded coconut. A chocolate cake that can actually burn fat? Who knew?

German Chocolate Cake
Dessert

8-12
 

A healthy chocolate cake with a secret ingredient – Rivals conventional cakes and provides a host of nutrients.
Ingredients
  • 3 cups cooked black beans
  • 10 whole eggs
  • ¾ cup melted coconut oil (or ½ cup oil + ¼ cup applesauce)
  • ⅔ cup cocoa powder
  • 1½ – 1¾ cups coconut palm sugar (or xylitol), to taste
  • ½ tsp. pure stevia extract (or 12 packets stevia)
  • ½ tsp. Himalayan salt
  • 2 tsp. grain-free baking powder
  • 1 tsp. baking soda
  • —————————————
  • 1 egg
  • ⅔ cup homemade, full-fat coconut milk
  • 6 tbsp. coconut palm sugar (or xylitol)
  • ⅛ tsp. pure stevia extract (or 3 packets stevia)
  • ¼ cup coconut oil (or organic butter)
  • 1⅓ cup shredded dried unsweetened coconut

Instructions
  1. Combine the beans, eggs, melted coconut oil, cocoa powder, palm sugar, stevia, salt, baking powder and baking soda in a blender.
  2. Blend all ingredients on high speed.
  3. Pour batter into two greased 8″ glass baking dishes.
  4. Bake at 375 degrees for 30-45 minutes, or until a fork inserted in the middle comes out clean.
  5. Let the cake cool completely.
  6. Meanwhile, prepare the coconut filling by combining the egg, coconut milk, coconut palm sugar and stevia in a small sauce pan.
  7. Over medium heat, whisk mixture continuously. Add coconut oil (or butter).
  8. Continue whisking the mixture until thick and bubbly.
  9. Take off the heat and stir in the shredded dry coconut.
  10. Frost your cooled cake and let sit for 8 hours in the refrigerator (or over night), before serving.

I am using coconut palm sugar in this recipe, as that is all I had on hand. This is a low-glycemic sweetener produced from the nectar in the coconut palm tree. Please substitute this with xylitol, or even erythritol, for a much lower glycemic load (as well as lower calories). Or, if you aren’t on the sugar-free bandwagon (which is OK, as long as you consume sugar once in a while and you are otherwise healthy), feel free to use whole, organic can sugar or even honey.

The buttercream frosting is shared in a separate post, as it isn’t completely necessary for the making of a German Chocolate Cake. I love the nice addition, however, and would love for you to try it if you decide to make this cake. Experiment with making it using  If you HAVE to make this cake today or this evening, please email me, tweet me or Facebook me and I will share the recipe with you ASAP. Otherwise, keep checking out my Facebook or Twitter page to see the recipe first thing tomorrow morning.

Until next time, this is The Healthy Advocate.

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5 Responses to “German Chocolate Cake”
  1. Jacinta 26 May 2012 at 12:33 pm #

    This looks amazing! Is the recipe exactly the same if I want to use almond or coconut flour instead?

    • admin 26 May 2012 at 12:52 pm #

      Hi Jacinta! I can definitely share a coconut flour/almond flour version for you if you are interested, in a future blog post. It’s so good, though, that you might not want to wait! :D Any coconut flour or almond flour chocolate cake will work well here, in my opinion, as I find the cake just a base for the wonderful coconut and chocolate butter cream frosting. :)

  2. Ronnda Stapleton 3 June 2012 at 10:43 am #

    Hi Brandon!
    I made this recipe last night and made cupcakes instead! Yum, yum, yummy! This recipe makes exactly 24 cupcakes! It was so easy, I just poured the batter straight from my Vitamix into each cupcake liner. I made the buttercream frosting, too. delish! I have photos if you would like.
    Thanks for the recipe. =)

    • admin 4 June 2012 at 6:18 pm #

      Ronda, please share the photos! I would love to see them. :) So glad it turned out really well for you. Are there any left? Lol. If I made these the night before, I’m pretty sure half of them would be gone by now in my house! :D

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