Healthy Flourless PB Chocolate Cakes

Jan 26 2016
Today's small change yields deliciously big results! We're making baked goods with beans instead of flour and butter. Check it out...

Baking with Beans 101

Why beans? The consistency of pureed beans gives sweet baked goods a surprisingly rich texture. And unlike egg yolks, oil, cream, and butter -- other things that would give your goodies that decadence -- beans are super healthy. They're low in calories, full of fiber, and packed with protein.

How to use them: Super easy. Drain and rinse your can of beans, and then puree them in a food processor with the rest of your cake batter ingredients. (If you've been putting off investing in a basic food processor, consider this the perfect excuse!)

Hungry Girl's Healthy Flourless Mini PB Chocolate Cakes

Print Mini Flourless PB Chocolate Cakes Print

1/8th of recipe (1 cake): 105 calories, 2.5g total fat (1.5g sat. fat), 326mg sodium, 21.5g carbs, 4.5g fiber, 4g sugars, 6g protein

Click for WW Points® value*

Built-in portion control is always an advantage when you're dealing with things as delicious as chocolate and peanut butter! These treats are so low in calories, though, feel free to have a couple of 'em!

Prep: 15 minutes
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 or fat-free liquid egg substitute

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

3 tbsp. peanut butter baking chips, chopped


Preheat oven to 350 degrees. Generously spray 8 cups of a 12-cup muffin pan with nonstick spray.

Place all ingredients except peanut butter chips in a food processor. Puree until completely smooth and uniform.

Fold in 1 tbsp. chopped peanut butter chips.

Evenly distribute batter into the 8 cups of the muffin pan, and smooth out the tops. Sprinkle with remaining 2 tbsp. chopped peanut butter chips, and lightly press into the batter.

Bake until a toothpick (or knife) inserted into the center of a cake comes out mostly clean, 35 - 40 minutes.

Let cool completely, about 1 hour.

Refrigerate leftovers.


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:

On this day, January 26th, back in 2006, we launched our first HG supermarket list. Did you see our latest version last Wednesday? Check it out!

Take your buddies' dessert game to a whole new playing field! Click "Send to a Friend" now.


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*The WW Points® values for these products and/or recipes were calculated by Hungry Girl and are not an endorsement or approval of the product, recipe or its manufacturer or developer by WW International, Inc., the owner of the Points® trademark.

Questions on the WW Points® values listed? Click here.

Hungry Girl provides general information about food and lifestyle. This information and any linked materials are not intended and should not be construed as medical advice, nor is the information a substitute for professional medical expertise or treatment. Click here for more information.