Flourless Chocolate Cake Recipe: Gluten, casein, soy, tree-nut, and peanut free!}

Finally, after testing-driving a lot of nasty tasting chocolate cakes in the gluten-free department over the past year of so…I’ve nailed it. Finally.  Here’s a kiddie version of the cake for my son Monkey’s 2nd birthday.  I plan to make a grown-up version of this soon as well…

What’s incredible about this cake is that it doesn’t have that funky aftertaste that many a gluten-free product contains.  For all you dieters out there, this really is a low-guilt treat.

I n g r e d i e n t s
1 can of organic black beans {rinsed well}
5 eggs
1/2 cup of honey
1/3 cup of ghee + 1 Tbsp.
1/2 tsp of baking soda
1/2 tsp of sea salt
2 tsp of vanilla extract
1  tsp of baking powder
1/2 cocoa powder

D i r e c t i o n s


Preheat your oven to 325 degrees.


1.) Food process the rinsed can of black beans.  To that, add 3 eggs, vanilla, and salt.  Process more.
2.) Meanwhile, combine cocoa powder, baking soda, and baking powder.  Cream honey and ghee in a mixer.
3.) Add the black bean egg mixture to the honey/ghee.  Add cocoa powder/rising agents mixture to the batter.
4.) Add the two remaining eggs separately at one minute intervals.
5.) Pour batter in a non-bleached parchment-lined 9-inch cake pan.  Bake for 40 minutes or until the cake passes the toothpick test.

{Make two or three for a nice-tiered cake!}

Top this off with my killer “butter”cream frosting made with ghee…