Healthy Gluten-Free Flourless Candy Cane Chocolate Cake
Cook: 40 minutes
Cool: 1 hour
One 15-oz. can black beans, drained and rinsed
1/2 cup unsweetened cocoa powder
1/2 cup (about 4 large) egg whites
1/3 cup unsweetened applesauce
1/3 cup canned pure pumpkin
1/4 cup Truvia spoonable calorie-free sweetener (or another no-calorie granulated sweetener; see HG FYI)
1 1/2 tsp. baking powder
1 tsp. vanilla extract
1/4 tsp. salt
1/8 tsp. peppermint extract
1 tbsp. mini semi-sweet chocolate chips
1 full-sized candy cane (or 3 minis), crushed
Preheat oven to 350 degrees. Line a 9" round cake pan with foil, and generously spray with nonstick spray.
Place all ingredients except chocolate chips and candy canes in a food processor. Puree until completely smooth and uniform.
Fold in chocolate chips.
Transfer mixture into the cake pan, and smooth out the top.
Bake until a toothpick inserted into the center comes out mostly clean, 35 - 40 minutes.
Immediately sprinkle with crushed candy cane(s).
Let cool completely, about 1 hour.
Refrigerate leftovers. (This cake tastes great chilled.)
MAKES 8 SERVINGS
HG FYI: Truvia spoonable calorie-free sweetener is about twice as sweet as sugar. If using a no-calorie granulated sweetener that measures cup-for-cup like sugar instead of Truvia, double the amount called for in this recipe.
Chew on this:
Today, December 17th, is National Maple Syrup Day. Since syrup itself is usually loaded with sugar, try our Glazy Maple Donuts!
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