Chocoholic’s Substitute: Guiltless Cake Recipe

I am a self-proclaimed chocoholic. So how do I satisfy that daily craving in a healthier way to avoid the diabetes gene that runs in my family? A guiltless chocolate cake recipe!
It annoys me when I come across a recipe on a blog and I have to scroll a lot before getting to the actual recipe, so here it is – modified for my own preferences from Brittany Williams InstantLoss website:

Cake Ingredients
8oz Cooked Black Beans, rinsed and drained (see Notes for Instant Pot cooking directions)
3 Eggs
1/2 tbsp Pure Vanilla Extract
1/4 tsp Salt
3 tbsp Extra Virgin Coconut Oil
1/4 cup Raw Unfiltered Honey
4 tbsp Cacao Powder
1/2 tsp Baking Powder
1/4 tsp Baking Soda

Glaze Ingredients
1/4 cup Chocolate Chips (I use dairy free chips) or Cacao Nibs (add sweetener per taste preferences)
1/2 tbsp Extra Virgin Coconut Oil

Directions

1. Place all ingredients for the cake in a food processor/blender and process until a smooth consistency is achieved.
2. Grease your stainless steel cake pan.
3. Add the batter to pan.
4. Bake per one of the methods listed:
   • Instant Pot – Add 1 cup of water to the Instant Pot. Set your cake pan inside of the pot on top of the trivet. Place the lid on pan or cover with aluminum foil. Program pot using the MANUAL setting, +/- 45 minutes and quickly release pressure once time is up.
   • Oven – Preheat to 350 degrees. Bake for 30 minutes or until done.*
   • * I use a Breville Convection Oven so time may vary based on your oven.
   • * To check a cake is done, you may perform a toothpick test. Insert an unused toothpick into the center of your cake and pull it out. Check to see if there is batter clinging onto the toothpick. If so then your cake needs to be baked longer in the oven. If it comes out clean, your cake is done!
5. While waiting for the cake, make the glaze by either microwaving the coconut oil and chocolate chips/nibs (sweetener) for 45 seconds or melting over low heat in a small saucepan and stirring. (See Notes for glaze alternatives.)
6. Wait for the cake to cool, then transfer to a plate and pour glaze over the top.

Notes

1. To make black beans in an Instant Pot, soak for four hours or overnight. Rinse and drain. Place beans in your Instant Pot and cover with water. Set MANUAL for 12 minutes. When the time is up let the pot naturally release the pressure, about 25 minutes.

2. If using coconut oil for the glaze, be advised there will be coconut flavor that comes through. I’m not a huge fan of coconut so have tried to substitute coconut oil with butter and while the flavor is more towards my liking, the consistency is not ideal as it clumps up. As another glaze alternative, I have melted milk chocolate chips and used that as a glaze as well, but once again the consistency ends up a bit clumpy. Both these alternatives obviously are not as healthy as the coconut oil variation.
3. The flavor of this cake is more chocolate-y than sweet.  If you prefer a sweet cake, then you will likely need to add more honey.  I’ve made this cake for others and no one has been able to guess that there is no flour or processed sugar in it nor that black beans are the secret ingredient.
4. I have had issues with the cake not rising using the Instant Pot method and it has come out pretty dense and thin, so I tried a combined cooking method of Instant Pot and finishing off in my Breville Convection Oven which results in a more cake-like texture. I have also cooked it fully in the Breville Convection Oven and actually prefer that cooking method than the Instant Pot since the texture comes out more fluffy.

If you try this recipe or make modifications to it, please do share as I’m still trying to perfect this recipe myself! If I find a good glaze substitute, I’ll be sure to update this post!