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Home » Low Carb Recipes » Cakes and Pies

Moist Chocolate cake 622 kb Reviews Date of last review 5 Wed February 20, 2013 Recommended By Average Price Average Rating 100% of reviewers None indicated 9.5 supersize Description: Moist Sugar Free, flour free Chocolate and Vanilla Layered Cake with Chocolate Cream Cheese Frosting Ingredients: Ingredients:1 regular size can of unseasoned black beans rinsed and mashed, 5 eggs, 1/4 teaspoon cinnamon3 tablespoon pure vanilla extract, 6 tablespoons unsalted organic butter or canola oil, 1 cup splenda plus 2 teaspoons NuStevia or Truvia,6 tablespoons unsweetened cocoa powder,1 teaspoon aluminum-free baking powder,1/2 teaspoon baking soda.Chocolate Cream Cheese Frosting-2-8 oz packages cream cheese or Neufatchel 1/3 less fat cheese, 1/3 cup splenda or other sugar substitute of choice. ( or sweeten to taste.)1 teaspoon NuStevia, 2 teaspoons vanilla extract ( or real vanilla bean), 1 stick butter, 1 teaspoon cornstarch, add 1/4 cup cocoa powder plus 1/4 cup additional sweetner to the cornstarch and splenda bowl,1 tablespoon milk or cream to the cream cheese and butter ( Bring cream cheese and butter to room temperature. Next add vanilla mixture and beat until smooth and creamy. In a seperate bowl mix together cornstarch and splenda, add this to cream cheese mixture a tablespoon at a time, finally beat for about 2 minutes. For the Vanilla cake follow this recipe but use white beans and omit the cocoa powder and cinnamon. How To Prepare: Preheat oven to 350 degrees. Spray a 9" cake pan with canola oil cooking spray, or just grease it with a thin layer of shortening.Drain and rinse beans in a strainer or colander. Shake off excess water. Place beans, 3 of the eggs, vanilla, Truvia and salt into a food processor or blender. Blend on high until beans are completely liquefied. No lumps! In a seperate bowl Whisk together cocoapowder, baking soda, and baking powder. Beat butter with sweetener until light and fluffy. Add remaining two eggs, beating for a, minute after each addition. Pour bean batter into egg mixture and mix. Finally, stir in cocoa powder, Beat the batter on high for one minute, until smooth. Scrape batter into pan and smooth the top. Grip pan firmly by the edges and rap it on the counter a few times to pop any air bubbles. Bake for 350 degrees for 40-45 minutes. Cake is done with the top is rounded and firm to the touch. After 10 minutes, turn out cake from pan, and flip over again on to a cooling rack. Let cool until cake reaches room temperature, then cover in plastic wrap.Refridgerate 2-3 hours or let cake sit over night. I promise this cake will not have a hint of beaniness after letting it sit for 2hours in fridge!! If you are stacking this cake, level the top with a long serrated knife. Frost and Serve! Yum! The gal who originally posted this recipe really knows her stuff! Number of Servings: 10 Carbs per serving - include all nutritional information if known: 6g net carbs Preparation Time: 20-30 min Effort (Easy, Average, Difficult): Average pastrygal Junior LCF Member   Posts: 2 Registered: December 2010 Location: I live in Portland, OR see this user's products

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pastrygal Junior LCF Member Registered: December 2010 Location: I live in Portland, OR Posts: 2	Review Date: Tue December 14, 2010 Would you recommend the product? Yes | Price you paid?: None indicated | Rating: 0    Positive aspects of the product (pros): A sweet moist yummy cake Cons: none, great low carb cake I got this recipe browsing for sugar free cakes...I made this right away and everyone LoVeD It !!
pastrygal Junior LCF Member Registered: December 2010 Location: I live in Portland, OR Posts: 2	Review Date: Tue December 14, 2010 Would you recommend the product? Yes | Price you paid?: None indicated | Rating: 10    Positive aspects of the product (pros): Sugar free Gluten Free Low Carb Cons: none Best low carb cake I've tried!
mamaemolady Junior LCF Member Registered: November 2010 Posts: 3	Review Date: Mon January 17, 2011 Would you recommend the product? Yes | Price you paid?: None indicated | Rating: 0    Positive aspects of the product (pros): Cons: I have this cake baking in the oven and will review tomorrow. However, I noticed when putting the ingredients together that the How To: portion of the cake recipe notes when to add salt, but the I Ingredients: listed before it does not list salt or how much. Also in the Ingredients: portion of the cake part it lists cinnamon, but does not list where to add it in the How To: portion. I put 1/2 tsp. Salt and added cinnamon with the cocoa powder, baking powder and soda. Clarification from author would be very helpful. It sure smells good baking!
bookwrm54 Junior LCF Member Registered: January 2011	Review Date: Wed January 19, 2011 Would you recommend the product? Yes | Price you paid?: None indicated | Rating: 0    Positive aspects of the product (pros): Cons: This recipe looks interesting. I just ordered some canned Eden Black Soy Beans from Netrition. Do you think those would work in place of the black beans listed? They only have 1 carb so I believe the net would then be 1 or 2.
Pondswan Junior LCF Member Registered: January 2013	Review Date: Wed February 20, 2013 Would you recommend the product? Yes | Price you paid?: None indicated | Rating: 9    Positive aspects of the product (pros): Taste great. Cons: Don't know if it was just me, but the directions are hard to follow. I wish it had been in recipe form. Otherwise once achieved the cake is great. I made a couple mistakes from directions, but it did not seem to matter with the taste. Thank you!

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