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
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.
Guiltless Dark Chocolate Mocha Snack Cake
- 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
Rinse and drain black beans.
Mix instant coffee with boiling water and set aside to cool.
Preheat oven to 350*F.
Prepare one 13x9 or two 8x8 baking pan(s) by spraying bottoms and sides lightly but evenly 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 with super tiny black specks but no visible bean skins.
Add to the remaining ingredients in large bowl and mix or blend well. Pour into prepared pan or pans.
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.
Slice into 2 inch by 2 inch squares. Enjoy!