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Tuesday
Mar292011

Egg-Free Dairy-Free Chocolate Decadence

Chocolate Decadence | A rich chocolate treat that's gluten-free, dairy-free and egg-free!

In honor of two anniversaries—a 10th wedding anniversary and the one-year anniversary of this blog—I share with you a special recipe for gluten-free, dairy-free, egg-free and grain-free Chocolate Decadence.

Flourless Chocolate Cake, Chocolate Torte, Chocolate Decadence—the three are closely related. Traditionally these dense, fudgy “cakes” call for hefty measures of cocoa, eggs, refined sugar, butter and/or cream. It’s no wonder this sweet also goes by the name [evil laugh] “Death by Chocolate.”

It was one of those “I gotta have chocolate!” days that inspired this lighter version of Chocolate Decadence. Throwing all caution to the wind (or into the blender), I began mixing chocolate chips, black beans, cashews and a bit of coconut flour. The result was delightful. The little “cake” rose to perfection and then fell (as these desserts do) as it cooled. It's a treat with a slightly crisp top and sides and a super dense, rich and fudge-like interior. Mmmm. This one's a keeper, and it's so EASY!

Chocolate Decadence on the lighter side garnished with Chili Pepper Chocolate shavings.

Chocolate Decadence

Serves:  4-6 (makes one 5" round cake)
Prep Time:  10 minutes
Cook Time:  35-40 minutes
Equipment:  A high-powered blender such as a Blendtec or Vita-Mix is highly recommended

Ingredients:

2 tablespoons virgin COCONUT OIL
1/2 cup Enjoy Life® CHOCOLATE CHIPS
1/2 cup plain, unsalted cooked BLACK BEANS, rinsed and drained
1/2 cup raw CASHEWS, soaked 4-6 hours, rinsed and drained
1/2 cup WATER
3 tablespoons runny HONEY or AGAVE
3 tablespoons dark COCOA POWDER
2 tablespoons COCONUT FLOUR
3/4 teaspoon BAKING POWDER

Directions:

Preheat oven to 325˚F.

Oil bottom and sides of one 5-6" round springform cake pan. Dust with 1 tablespoon of the cocoa powder.

Combine and gently heat coconut oil and chocolate chips just to soften.

Transfer chocolate chip mixture (it should not be hot) to a high-powered blender. Add remaining ingredients, except for baking powder, to blender. Blend on medium-high until super smooth. Add baking powder and blend on low 5-10 seconds or until just incorporated.

Immediately pour mixture into pan. Bake 35-40 minutes.

Remove cake from oven and transfer to refrigerator to chill 4-6 hours. Run knife around edge of cake before removing from pan. Serve cold. Garnish with chocolate shavings if desired.

Notes:

1. Enjoy Life® Chocolate Chips are gluten-free, soy-free, dairy-free.

2. This cake is best kept refrigerated and served chilled.

3. No time to soak the cashews? Soften in very hot water for 10 minutes.

4. Expect the "cake" to rise during baking and fall during cooling. This is to be expected.

5. If your blender is not "high-powered" and you are determined to make this cake. Try pureeing the beans, cashews and the liquid first, then proceeding with the other ingredients.

Reader Comments (117)

Oh, my word, Lexie! I'm a big fan of grain-free chocolate cakes and that second photo really has me drooling! Gorgeous, girl! I can only imagine how heavenly this Chocolate Decadence is. And BIG, BIG congrats on your one-year blogiversary! The blogosphere is a far better place with you in it. Thanks for all you have done for the gluten-free and special diets community this year! The effect of Lexie's Kitchen has been huge! :-) Happy anniversary to you and your man, too. ;-) 10 years is a lovely accomplishment and I like to think that looking forward the best is yet to be. :-)

xoxo,
Shirley

March 29, 2011 | Unregistered CommenterShirley @ gfe

Congratulations Lexie on both of your anniversaries! This cake looks amazing -- I'm a sucker for a good chocolate recipe. :) But then, you're an amazing gal who has helped many people. Keep it up! :) Tina.

First, CONGRATULATIONS on both of your anniversaries! Ten years is a huge milestone--and a full year of blogging--whoo hoo! So glad to have "met" you via the blogosphere. :)

And now, for that cake. That cake!! I used to eat what was called "bete noir"--the dark, egg-heavy cake to which you refer--quite often in my 20s. I cannot wait to make this version and enjoy some deep, fudgy, chocolate decadence! :D

March 29, 2011 | Unregistered CommenterRicki

This is brilliant Lexie! The photo shows off the dense fudgy center and crispy top. A must make! Congratulations on your Anniversaries!

Lexie, girl, you do know how to celebrate. That cake looks so rich and decadent, but it's so full of good things. Congrats on your 10th and here's to more years together and more years of your beautiful, creative blogging.

My GOSH that looks good!! YUM!! You are so creative Lexie!!

OMG Lexie!!! OMG, OMG, OMG!!!!! (Those last 3 OMG's were from my 3 year old).

I am SO making this today, all I need to do is sub carob for the chocolate...oh, I just love you, thank you, thank you, thank you!!

Oh yeah, Happy Anniversaries!!!!

xoxo,
Heidi

Not sure what I will use as an excuse to celebrate with this, but I MUST make it. Yum. And happy anniversaries!

March 29, 2011 | Unregistered CommenterAlta

YUM! This cake looks superb! But I don't have a 5" pan...would it work in an 8" springform? That's my smallest.

And congrats on the double-versary!

March 29, 2011 | Unregistered Commenter~M

On only is it gorgeous, but BRILLIANT. Love how you put Black Beans in there.

March 29, 2011 | Unregistered CommenterLisa

I'm so glad to see your Chocolate Decadence recipe turned out. I have a Flourless Double Chocolate Torte recipe I love but it requires way too many eggs and sticks of butter. I attempted to make it healthier by replacing the eggs and butter, but it flopped miserably. I may have to try again in a few weeks and take some tips from your recipe.

Lexie, congratulations on both of your anniversaries! You have an inspiration to me and I can't thank you enough for all your help when we first discovered all my son's allergies. This cake does look decadent, the perfect way to celebrate!

March 29, 2011 | Unregistered CommenterJeanette

Wow! This looks wonderful!!! Happy anniversaries!

March 29, 2011 | Unregistered CommenterCassidyS

Holy dense cake! That looks yummy Lex. I must try :)

March 29, 2011 | Unregistered CommenterAlisa Fleming

Okay that about does it. So much for power smoothie mornings and green veg juicing in the afternoons. Who cares if I lose that last 5 lbs before my anniversary in less than two weeks? Not me I have an appointment with a raspberry swirly flourless and thank Heavens egg free chocolate cake! You are wonderful, stupendous, lovely, intelligent, kind and sharing and I think I've gone into a chocolate coma...
Happy, Happy anniversaries. You really are a generous, caring soul who deserves every happiness.

March 29, 2011 | Unregistered CommenterLaurel

Dear dear folks! I am laughing with joy. Thank you for all the warm wishes and THANK YOU for being followers of Lexie's Kitchen and her odd-ball recipes : ) I love you all!!! All you chocoholics have me laughing! It's a sisterhood! The Chocolate Ya-Yas.

xoLexie

March 29, 2011 | Registered CommenterLexie

Dearest Laurel,

You have me in tears! What a sweet, sweet comment you left. It really is my hope that I never come across arrogant, know-it-all, self-promoting, or superior to anyone ... I want to unite and encourage people going thru the same stuff that we are and after a year of blogging I hope I am doing that in a small way. You have been such a loyal follower. Thank you. The amazing people I have met in the last year blows me away. You are one of them : )

Big Hugs and thank you!
Lexie

March 29, 2011 | Registered CommenterLexie

Someone asked about using an 8" spring form pan. Though I haven't made a larger one, I am sure you could double the recipe and use a larger pan. Instead I might use a deep 5" or so souffle dish. Grease that baby good and line the bottom with a round of parchment.

Lexie

March 29, 2011 | Registered CommenterLexie

I am a gluten-free baker and was just asked recently for a "chocolatety treat with no eggs or gluten" and have been looking for the right recipe. I personally have to be gluten free and low glycemic, so this looks fabulous for so many reasons! - I have one in the oven right now as a test!

March 29, 2011 | Unregistered CommenterMelinda

Oh my chocolate goddess. This is incredible. I can't WAIT to make this. I need an occasion. Or NOT! You've had a fantastic year Lex. Congrats on everything. xoxo

March 29, 2011 | Unregistered CommenterMaggie

Yum! I had some black bean brownies on the weekend and nearly died they were so good. I bet this is very similar. It looks fantastic, Lexie!

Oh, man. I cannot wait to make this! Do you think there might be a nut-free substitute for the cashews?

March 29, 2011 | Unregistered CommenterHolly

Happy 1 year Blogiversary, Lexie! And happy 10 year Anniversary too! This cake looks to die for....beautiful pictures too.....YUM

March 29, 2011 | Unregistered CommenterMary

HOLY COW!!! What a way to celebrate. You amaze me girl- over and over and over!!
I didn't realize that this blog has only been around slightly longer than my own! You have accomplished so much!

I feel really fortunate to have gotten the chance to know you a bit! Happy 1 year. Looking forward to many more. (and I look forward to celebrating for you- when I make this cake- Im IMPRESSED!)

xoxox

Lexie - you have outdone yourself. This looks perfectly scrumptilioso. That's 10x more scrumptious than just plain old scrumptious. Really, what an amazing and creative and innovative baker you are. And what a lovely way to celebrate both occasions. Mazel tov on 10 years of marriage and one year of blogging. Lots of hugs!!!

xoxo, Ellen

March 29, 2011 | Unregistered CommenterEllen @Gluten Free Diva

Congrats on all fronts! Your cake looks amazing! Here is to many, many more years of both blogging and wedded bliss! xo, c

Ha! Ellen, I am the so not a talented baker. I will admit, GF baking is my weakness. Well, many things are actually : ) I mean this cake is supposed to rise and fall. How foolproof is that!

Carol ... no YOU are the queen of GF baking! You amaze me. And the reason why I am adopting you this next round for Adopt a Gluten Free Blogger.

Brittany ... thank you for your kindess. You, too are so so so very talented. I am blessed to be surrounded by all you bloggin' ladies!

xo Lexie

March 30, 2011 | Unregistered CommenterLexie

Hi Holly and all looking for a nut-free version of this recipe. Okay, so last night I made yet ANOTHER Chocolate Decadence. I am giving these away at this point. Just come knockin' on my door! Anyway here is what I did. I think the cashews lend a real creaminess so they definitely have a place in this recipe, but you CAN go without them:

Replace the cashews with another 1/2 cup beans
Add 1 more tablespoon Coconut Oil

Give that a try. I will say that the cake comes out a little more "beany" in texture -- but not flavor.

xoLexie

March 30, 2011 | Unregistered CommenterLexie

Holy Moly! That is some Chocolate Heaven you have going there! I think that this looks absolutely amazing!! I will be making this for sure! And Happy Anniversary to you on all fronts!! You have done some amazing things here in the last year! I am so very excited for you!! This recipe is a perfect one for this celebration of both anniversaries!
xoxo
k

Lexie! I just want to say this first... I LOVE YOUR BLOG! Second, HAPPY HAPPY ANNIVERSARIES! Third, You are killing me here with this! It looks amazing. Chocolate Decadence is going to haunt my dreams until I break down and make it! :) Thank you for sharing your lovely recipes with the rest of us!

March 30, 2011 | Unregistered CommenterSusan

Lexie you slay me! This looks so amazingly good. Must have chocolate NOW!

March 31, 2011 | Unregistered CommenterDeanna

That is simply beautiful and probably tastes just as good!

March 31, 2011 | Unregistered CommenterGina C

I wonder if sunbutter would work instead of cashews? This way you wouldn't loose the creaminess but it would be nut-free. I may try it. I'll let you know!

March 31, 2011 | Unregistered CommenterAndrea

Andrea, YES, I bet that would work well!! Let me know how it turns out and I will add it as a nut-free option to the post. Kind of like a Reese's (only sunbutter) Peanut Butter Cup Torte :) I think you are on to something : ) Try it and report back. I would try it, but 7 cakes later and I am over them for a while. Til next week maybe :)

xoLexie

March 31, 2011 | Registered CommenterLexie

I can't wait to make this. Hubby asked for coconut cream pie for his birthday but he may be getting this instead. Happy Anniversaries.

March 31, 2011 | Unregistered CommenterDiane-The WHOLE Gang

I"m on my way to your house, to knock on your door! You HAVE to give me a piece of this! It looks soooo good but you KNOW I don't have these ingredients on hand! I have 4 of the 9! :) I think I could get down and beg for a piece it looks so good! MJohnson

March 31, 2011 | Unregistered CommenterMyrna

I have never ever seen a chocolate cake that dark and rich looking - I feel like I'm looking at it in real life, not on the Internet! Really great, interesting recipe. Thanks!
Warm regards,
Nicole

March 31, 2011 | Unregistered CommenterNicole Hunn

I'm am so making this for my show. I don't know when. It's on. And I have high hopes.

That's it. I needneedNEED a high powered blender. This is just getting ridiculous.

kisses!

Lillian

April 1, 2011 | Unregistered CommenterLillian

WOW, Lexie! This was AWESOME! We had it for dessert two nights ago with a little warm raspberry jam on top. Yuuuuuum! Thanks for a great recipe!

April 2, 2011 | Unregistered CommenterKelly

Lexie, this is just what dreams are made of....excuse me while I drool. ;0

Happy anniversaries!

April 2, 2011 | Unregistered CommenterDebbie

YUM YUM YUM!!!! I have had this straight from Lexie's Kitchen (lucky me) and it is better than any chocolate cake/ brownie/ icing smothered creations (you get the idea) I have ever had!!! I have no food allergies and can honestly say I would eat this over any chocolate cake any day. Its just that good!

April 3, 2011 | Unregistered Commenterhannah

thank you so much for this recipe!! i made it last night and i must say it's all gone already! it's health food, right?! :) anyways, it was amazing- so rich and creamy! have you tried it hot? i'm curious about why you recommended refrigerating. i didn't have a 5" so i used two small corningware which it stuck to, but still was great! thanks again.

April 5, 2011 | Unregistered Commenternoosh.

This looks amazing!!! I have to try it! How is the consistency? What is your review of this dessert? Anything you'd do differently next time?

April 5, 2011 | Unregistered CommenterJessica

Hi Noosh, so glad you tried it! Chocolate Decadence, traditionally, is chilled then served. Hot out of the oven it is very soft and borderline batter-like. It will rise in the oven and then sink. Chilling sets it and gives it its solid, fudge-like bite. But hey, if you like it out of the oven good on ya : ) Probably like a molten cake?

Thanks for reporting back, I love it when you all do.

xoLexie

April 6, 2011 | Registered CommenterLexie

Jessica, hi! I refrain from posting recipes that I don't love. This one is one of my favorite to date. And no, after baking 8 of these beauties, I would not change a thing about the recipe : ) Hope that helps.

xoLexie

April 6, 2011 | Registered CommenterLexie

Lillian .... go easy on me girl! Love ya!

xoLexie

April 6, 2011 | Registered CommenterLexie

I am just wondering what is the purpose of the black beans in the recipe. I can't have them and need to find a replacement. Looks divine though!

April 8, 2011 | Unregistered Commenterbob

Hi Bob, Good question. The beans give the cake structure ... as flour would. I used them for the low-fat, nutritional properties. You could try replacing all the bean with an equal measure of cashew and maybe one additional T coconut flour. Just a thought...go wild : )

xoLexie

April 8, 2011 | Registered CommenterLexie

Hi Lexie---------This looks so amazing! i was wondering though what could I sub for the coconut flour? I cannot eat coconut (and can sub palm oil shortening for the coconut oil) but I am at a loss for what to sub for the coconut flour? Also, could I use almonds or another nut for the cashews (also a no-no right now?) I would love love love love to make this...it looks divine! :)

PS. If i don't have a springform cake pan what can I use?

April 9, 2011 | Unregistered CommenterEmily

This cake looks absolutely AMAZING!!!! I can't wait to make it!! And I am so glad I came across your blog! Looking forward to reading more... :)

___________

So glad you found me, too : )

xoLexie

April 10, 2011 | Unregistered CommenterAshley

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