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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 (111)

that cake looks amazing. A-MAZING!!

April 13, 2011 | Unregistered CommenterThe Mixing Bowl Diary

Just put this in the frig from the oven for company tonight. Looks amazing. Can't wait.

April 15, 2011 | Unregistered CommenterDiane-The WHOLE Gang

Would this work without sweetners? I am so new to this. My husbands new diet says he can't have any dairy, gluten, sweetners, prosessed foods, dyes, hmm I think thats it lol. So like I said I'm new at this and we are doing it together so I am now following your blog I can't wait to read more!!! And again can you do this without sweetners? or would it taste awful?
Thanks!

Lifewiththeraffs.blogspot.com

___________________________________

Hi Noelle,

GOOD for you two! I seriously get chicken skin when I read about folks like you embarking on a journey health and wellness. It's the journey we are on, too. It's not easy, but the rewards are great. Energy, vitality, health. And health IS everything.

Sadly I don't think this would taste all that great without sweeteners. The one sweetener I would recommend (which I do not classify as a sweetener) is a good quality Stevia liquid extract. Buy or order on Amazon the NuNaturals vanilla. This is what gives us a bit of sweet. Say some almond milk, melted bittersweet (unsweetened) chocolate and some stevia and you have chocolate milk. We are back on a diet similar to yours and a working on a blog event that would provide 3 months worth or meal planning for folks just like us.

Cinnamon is another trick for sweetening. I make smoothies and add a good dose of it.

Still nothing compares to honey or sugar, but I'd rather have my health ... :)

Hugs,
Lexie

April 15, 2011 | Unregistered CommenterNoelle

I tried making the cake with the substitutions you recommended for the black beans, Lexie. It looked just like your does in the picture after it cooled! I also tried shaping the cake with more batter in the middle before I put it in the oven, and that worked great and didn't sink when it cooled.

Thanks for your tips, they worked great = )

April 18, 2011 | Unregistered Commenterbob

So Thankful to come across your blog. I've been dreaming about cheesecake for ages. Since I can't have dairy, eggs, or gluten it was all I could do to dream. I can't wait to get back home to my Vitamixer and well stocked pantry so I can make this just in time for a belated Mother's Day celebration.

May 3, 2011 | Unregistered CommenterCynthiaT

Lexie...this Chocolate Decadence is the BOMB, girl! So simple and easy! Thanks!

May 3, 2011 | Unregistered CommenterKaren Knopff

Can you make this without coconut flour? And how? I am allergic! I really would love to make this though! :)

May 3, 2011 | Unregistered CommenterAriana Anderson

Hey Lex - Happy Mother's Day to one dedicated and loving Momma! I just made this beauty of a cake. Super easy! It's a chillin' in the fridge. I am going to enjoy every bite tonight. xoxox

May 8, 2011 | Unregistered CommenterMaggie

This ws wonderful and so easy to make! I think there wil be one in my fridge pretty often to share with my gf/cf skeptical friends. Thank you for this!

May 16, 2011 | Unregistered CommenterAdria

this cake looks decadently delicious!!! thank you for all the amazing recipes you post. for those of us who are g/f, d/f, e/g, y/f and more - you are a lifesaver!!!!

July 8, 2011 | Unregistered Commenterjen

Jen .... oh you just made my day! Thanks for taking the time to keep me encouraged : )

xoLexie

Thank you for this simple and divine chocolate cake! Creative, easy, perfect.

July 17, 2011 | Unregistered CommenterJessica

Woohoo Jessica! Glad you tried it. Glad you liked it. : )

xoLexie

July 17, 2011 | Registered CommenterLexie

Thank you so much for sharing this recipe! I thought I wasn't going to be able to have cake for my birthday this year, but this recipe changed everything. It was delicious. It's so hard to find an allergy friendly cake that's this good.

October 16, 2011 | Unregistered CommenterKasey

Kasey,

Congratulations on the start of your blog. It is uniquely rewarding :) and so glad the chocolate decadence worked for you! Happy Birthday.

xoLexie

October 16, 2011 | Registered CommenterLexie

Wow! Congratulations BTW! But this looks fantastic! I too prefer flourless chocolate cakes but the number of eggs (and the amounts of chocolate!) can be ridiculous. The idea of using beans really appeals to me. A new favorite I am sure!

March 9, 2012 | Unregistered CommenterBea

Eeek so excited to try this cake out! I have a friends birthday coming up and I am slowly converting them all to eat a non-processed, gluten and dairy free diet. I'm pretty sure this gorgeous looking cake will blow their minds! Thank you for helping me help others! CrystalJane.x

March 26, 2012 | Unregistered CommenterKrystle

Happy double anniversary lady! What a way to celebrate - this cake is a smash hit!!

xoxo - A

March 31, 2012 | Unregistered CommenterAlisa

Wow! I am so glad I read on through the comments to see the suggestions for nut-free as well. This looks amazing. With one gluten free and one tree nut free and one soy-free, I will definitely have to try this as a chocolate dessert that all can eat! Thank you, thank you for the fabulous looking option!

April 25, 2012 | Unregistered CommenterAllison

Hi! I can't seem to find black beans anywhere! Which other beans do you recommended would work just as well and taste just as good? Thanks!

April 27, 2012 | Unregistered CommenterNikki

Nikki ... Yikes, I don't have an answer for you there. You could try unsalted white beans (cannelini or navy) ... but not sure if you'd get the same color. xoLexie

April 28, 2012 | Registered CommenterLexie

I am totally new to this healthy food way of cooking. But, the very little that I've done has been rewarding.

This looks totally awesome! I can't wait to try it. I was wondering, though, if you have any nutritional values available?

I'm looking forward to reading your blogs and learning new things! Thanks for posting the heavenly picture and recipe!

May 1, 2012 | Unregistered Commenterdebbie

Can you use carob powder?

May 5, 2012 | Unregistered CommenterMary

Hi, I wanted to say that I made this recipe last night. I doubled it so that I could use an 8in spring form and baked it for 37minutes. It turned out perfectly but really must be eaten cold (my "I must try this immediately! piece was like thick pudding... delicious, thick warm pudding).

May 11, 2012 | Unregistered CommenterKristina

Kristina ... good to know you doubled it and it worked out just fine. Yes, chilled is the only way to go. Hence the "transfer to fridge and chill 4-6 hours." So glad you enjoyed it : ) xoLexie

May 11, 2012 | Unregistered CommenterLexie

Absolutely amazing! This was such a find and a friend made it for a dinner party (because I asked her too!) I took half the cake home and have had little slivers with my coffee each morning. Because its healthy, right?? :) delicious! Will
Be making again!

May 22, 2012 | Unregistered CommenterLisa

Omg. I'm so excited to have found this recipe on Pinterest. Re-pinning it for sure! I'm a chocoholic, also allergic to dairy, eggs, and wheat - gluten and I gave up sugar. So I will make this with homemade honey-sweetened chocolate chips!

My 10 mo old son is also allergic to wheat/gluten/eggs/dairy. He's breastfeeding. :)

Thank you sooo much.
http://pinterest.com/tjeii/

June 11, 2012 | Unregistered CommenterRE

Re ... your honey-sweetened homemade chocolate chips sound divine! I want the recipe : ) xoLexie

June 13, 2012 | Registered CommenterLexie

Thank you so much for this recipe! I have made it probably 5 times now and it is always amazing!
I just made it this morning and added a teaspoon of instant coffee as an experiment and it tastes great.

July 7, 2012 | Unregistered CommenterRJ

Lexie thanks so much for this post! My son is gluten free and my daughter is egg, soy and dairy free, so this was PERFECT! He LOVED it and it was such a treat for our family. In fact, we liked it so much I wanted to post it on my blog. I posted the link to your recipe and just wanted to let you know! Don't worry, you were DEFINITELY accredited with the praise due! Here is the link which is scheduled to post on Aug 7th in case you are interested! Thanks again!
http://www.greenandgrateful.com/2012/08/chocolate-birthday-cake/

July 17, 2012 | Unregistered CommenterBethanie

Aaaah, this looks like pure bliss, Lexie! Seeing as I had great success with black bean brownies before I'd really like to give this a try. However, being a student with a (not quite that awesome) hand-held blender only: Do you think I might sub cashew butter for the cashews?

Also, would you think this might work as mini muffins? I don't have a 5 " springform pan. One day, I'll (hopefully) have an incredibly well-stocked kitchen including a Vitamix and pans of all sizes - hey, a girl can dream, right?!

July 18, 2012 | Unregistered CommenterSarah

RJ, Bethanie and Sarah .... so glad you enjoyed it! : )

Sarah, I am not sure mini muffin tins would work. One reader double the recipe and did it in a standard cake pan. You could try that. As for the cashew butter, iet may work, but am not sure. Sorry I can't be more of a help ... I love my Goodwill store ... check yours out regularly. You'll be amazed at what can be found : ) But I remember being in your shoes all to well and was not eating half as good as you probably are. Good for you girl!! xoLexi

July 18, 2012 | Registered CommenterLexie

Looks so good! Do you have any idea what the nutritional breakdown would be per slice? Aka how many calories? Thanks!

August 4, 2012 | Unregistered CommenterSarah

Such a deep chocoladish cake, wow. This looks amazing!

August 22, 2012 | Unregistered CommenterRonja

Hi
I just happen to have all the ingredients in the house, except the coconut flour.
Can you think of something I could replace it with?

Thanks so much
Can't wait to try this!
Julie

October 27, 2012 | Unregistered CommenterJulie

Julie, try any gf flour blend. I am pretty sure that should work : ) Let me know! xoLexie

October 28, 2012 | Unregistered CommenterLexie

When do you add the baking powder?
__________________________

Cathy,

You add the baking powder AFTER the initial blend. Then blend again just to combine:

"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."

xolexie

November 16, 2012 | Unregistered Commentercathy williamson

This is incredible - I just made it! LOVE IT SO MUCH! I subbed almonds for the cashews because I didn't have any cashews, and it turned out lovely - I love the tiny hint of coconut! So so so soooooooooooo good! :)

December 7, 2012 | Unregistered CommenterJessica @ Dairy Free Betty

I'm back again, I have to say, this is one of the best dairy free recipes I've ever tasted. I just had a cold piece (because the piece I had before was still warm (and delicious)) but it was soooooooooooooo good! I think I'm going to test out making them in mini muffin tins as one bite brownies for Christmas, with a little chocolate chip at the top!!! :) Thanks again for such a fantastic recipe!

December 8, 2012 | Unregistered CommenterJessica @ Dairy Free Betty

Jessica ... you MADE MY DAY!!! I love getting feedback like this ; ) I have to agree. Chilled is best. Let me know how the minis turn out. xoLexie

December 8, 2012 | Registered CommenterLexie

This really looks like pure decadence! Just the perfect chocolate cake!

January 3, 2013 | Unregistered CommenterUrban Karlo

This looks incredible, I just discovered the wonders of Coconut oil, but I haven't heard of coconut powder. I don't have any but I do have plenty of oat flour, would that be an okay substitute to have for the cake?

Thanks,
Amanda

January 9, 2013 | Unregistered CommenterAmanda

Best Chocolate Cake EVER!!!!!!!! Hands down!!!!!! Thank you so much for posting this! It's even better than conventional cakes I used to enjoy, MUCH BETTER!!!!

January 24, 2013 | Unregistered CommenterClaire

Amanda ... that would be coconut "flour" not powder : ) Check whole foods or your local healthier food store. xoLexie

January 24, 2013 | Unregistered CommenterLexie

Claire ... I am SO glad you tried it. It's my hope that the whole world would. Thanks for sharing. You made my day! xoLexie

January 24, 2013 | Unregistered CommenterLexie

Oh I am soooo making this! Thanks!

January 25, 2013 | Unregistered CommenterInTolerant Chef

Oh my! In sooooo many ways!!! Congrats on your anniversaries! I didn't know you had just begun your blog when I found you in my very early days of GF. I had already gone corn and dairy-free, so finding your blog was amazing...it was one of the very first I found where the author had more than gluten as an issue. This is going in the oven within the hour!

And ten years, nice.

January 26, 2013 | Unregistered CommenterEdonna

Edonna, Thank you so much ... you don't know how much I needed to hear those words today. Just feeling a little down ... like my efforts are useless. So thanks for lifting me up again. Let me know how the decadence turns out. I hope your health is getting better with the changes you've made.

xoLexie

January 26, 2013 | Unregistered CommenterLexie

Oh. My. I just found this recipe because my husband and I recently decided to go vegan, and...oh my. Thank you SO MUCH for this recipe! It looks just absolutely AMAZING! I just love chocolate, but so far the only treats I've been able to enjoy are some vegan peanut butter crispy rice treats from our local co-op and mug brownies (which often leave a lot to be desired, if you've ever tried one). This is going to be so FUN to try!!!!!!

January 29, 2013 | Unregistered CommenterWhitney

Wow! Made this for Passover this week. It was a huge hit. I doubled the recipe and used my standard springform pan and it turned out amazing. I will say the Vitamix was the only reason I was able to get this done. Next time I want to try my food processor and see how that might turn out. It was so decadent, so rich. I will definitely make this again. Thanks for this recipe.

March 28, 2013 | Unregistered CommenterAngela

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