{Guest post by Jaime of Slightly Steady}
Because of my family’s dietary needs, which are many, it’s been awhile since I’ve had a really good, rich, fudgy slice of cake. Most cakes are made up of glutenous flour, white sugar, and carbs – all three of which I’m currently avoiding (and when mama’s avoiding stuff, everyone’s avoiding stuff, know what I mean?).
I’m doing it because I’m trying to lose some baby weight, and hubby’s on board (because he’s got some baby weight to lose, too), and my toddler? Well, she behaves better when she’s not hopped up on sugar. So we’re all on board- but that doesn’t mean we don’t miss fabulous, fudgy desserts!
Fortunately, it’s easy to “fudge” my old favorite chocolate fudge cake recipe to create a cake that’s dense, dark, rich, and fudgy – almost like a brownie/cake combo. With several recipe substitutions, the gluten free and low glycemic version of this cake tastes *so* much like the original that I will never go back – even after the baby weight is just a memory!
Now, this recipe does contain freshly milled white bean flour – which could cause, you know, “digestive issues” for some people. If beans tend to disrupt the peace around you, you can either soak the beans overnight and then dehydrate them (an oven works if you don’t own a dehydrator), or, if you’ve already ground the flour, you can soak the flour itself overnight before making the recipe (and just use less water in the recipe since the flour is already moist). Either way, the gas-producing qualities of the beans will be eliminated.
Any type of white bean will work, but I used Great Northern beans.
I hope that you enjoy this recipe – and that it fills a fudge cake-shaped hole in your GF and sugar-free heart!
The batter is super thick – like a brownie batter.
Voila! Delicious, fudgey goodness (shown here with a fudgey frosting made of butter, cream cheese, cocoa and stevia)
- 1½ cups white bean flour
- 1 cup xylitol
- ⅓ cup baking cocoa
- 1 to 1½ tsp pure stevia
- 1 tsp baking soda
- ½ tsp salt
- ⅓ cup melted coconut oil
- 1 tsp apple cider vinegar
- ½ tsp vanilla
- 1½ - 2 cups water
- In a large bowl, mix together the flour, sweeteners, cocoa, baking soda and salt. In a separate bowl, blend together the coconut oil, ACV, vanilla and water. Pour the oil mixture into the dry ingredients and stir together until well blended. Pour into a greased 9 x 9 pan. Bake for 30 minutes at 350 degrees.
Enjoy!
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