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Cakes Diabetic Friendly Gluten Free Heart Healthy Low Calorie

Yummy “Guilt Free” Dark Chocolate Mocha Snack Cake

Everyone LOVES this when I make it, request it often, and it disappears really fast! Guiltless high-fiber, high-protein, low calorie, sugar free, low sodium, gluten free snack cake with a rich dark chocolate mocha (coffee) flavor. However, you really need to have a food processor for this to turn out properly!

Made with sucralose (Splenda) which is the only “zero calorie” sugar substitute safe for cooking and baking.

Serving: 1 slice approx. 2″x2″ in size.
Amount Per Serving
Calories: 79.2
Total Fat: 3.4 g
Cholesterol: 53.1 mg
Sodium: 9.1 mg
Total Carbs: 8.9 g
Dietary Fiber: 2.7 g
Protein: 4.1 g

Rinse black beans and drain well.

Mix instant coffee and boiling water then set aside to cool.

Preheat oven to 350*F.

Prepare one 13×9 or two 8×8 baking pan(s) by spraying lightly with cooking spray.

Puree beans and eggs together in a food processor. Make sure you blend VERY well. When finished it should look like shiny, smooth chocolate cake batter and there should be no obviously visible bean skins (other than just super tiny dark specks).

Add to the coffee mixture and remaining ingredients in a large bowl and mix or blend well.

Pour into prepared pan(s).

Bake for 20 (twenty) minutes, or until toothpick comes out clean. Bake time may vary with different ovens and altitudes but no altitude alterations required for the recipe.

Allow to cool completely before slicing.

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Guiltless Dark Chocolate Mocha Snack Cake

Hard to believe but this truly YUMMY snack cake is high-fiber, high-protein, low calorie, sugar free, low sodium, gluten free  with a rich dark chocolate mocha (coffee) flavor! 
Author Tammy

Ingredients

  • 2 cans (15 oz cans) "no salt added" Great Value brand black beans (drained & rinsed well)
  • 8 large whole eggs
  • 2 cups granulated Splenda (sucralose)
  • 1/4 cup Hershey’s Special Dark baking cocoa powder
  • 2 Tbsp Taster's Choice instant coffee
  • 2 Tbsp boiling water
  • 2 tsp baking powder
  • 2 tsp baking soda
  • 4 Tbsp canola oil
  • 2 tsp vanilla
  • 1/8 tsp cinnamon
  • canola spray oil

Instructions

  1. Rinse and drain black beans.
  2. Mix instant coffee with boiling water and set aside to cool.
  3. Preheat oven to 350*F.
  4. Prepare one 13x9 or two 8x8 baking pan(s) by spraying bottoms and sides lightly but evenly with cooking spray.

  5. Puree beans and eggs together in a food processor. Make sure you blend VERY well. When finished it should look like shiny, smooth chocolate cake batter with super tiny black specks but no visible bean skins. 
  6. Add to the remaining ingredients in large bowl and mix or blend well. Pour into prepared pan or pans.
  7. Bake for 20 (twenty) minutes, or until toothpick comes out clean. Bake time may vary with different ovens and altitudes but do not need to change recipe for altitude adjustments. Allow to cool completely before slicing.
  8. Slice into 2 inch by 2 inch squares.  Enjoy!
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About Me

Hi, I'm Tammy!

I live in Idaho but I am a southerner and moved here for career reasons in 2000. However, I am now a retired widow and have lots of time to focus on what makes me happiest -- cooking, sharing recipes, as well as teaching and sharing with others what I know about cooking and nutrition.

I don't claim to know everything there is to know about cooking and I'm not a chef, although I do know a few and helped them out from time to time and my late husband was a trained cook and baker as well as a master at smoking meats and making BBQ, and I have studied nutrition at two colleges and one university along with other degrees. I like cooking from scratch and recipes made with prepackaged items are the exception rather than the norm.

However, being disabled, I have good days and bad days so I do use what I call "cheats" on occasion. For the most part though I've learned to pace myself and with a little preplanning I manage to do the prep one day and the cooking the next so the cheats still don't happen very often.

I have an enormous collection of recipes dating from the 1700s to the present (hence, vintage to modern). Because of my late husband's health issues I also have many diabetic and heart healthy recipes or my recipes often include substitutions along with the regular ingredients.

I do just about everything when it comes to cooking so other than predominantly scratch cooking, I don't really have a set focus on any particular cuisine. I even make a few cheeses, canning, homemade ginger ale, candies and confections, and the list goes on. If there is a recipe for something you'd like to see just leave a comment or write to me at: vintage2modernkitchen@gmail.com

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