Choc cake

Brief Description

This is a great super moist gluten free chocolate cake or brownie. It's also no mess as you can just do the whole batter in your food processor. It is really high in fibre and protein with the black beans as a base along with beetroot. You can use raw beetroot (just take skin off it), however if you don't have any, you can use tinned unsalted beetroot. Raw beetroot will just provide a great antioxidant boost! Use 1.5 cups of raw beetroot to the equivalent of a 400g tin. 

This is super high in magnesium too with the cocoa powder and beans. 
I also instead of butter used coconut cream to keep it super moist. Put the coconut cream in the fridge for 30mins so that the oil and white cream fat separates and comes to the top. You then use hardened cream in the mixture.
I also used the Healtheries Sugar Free chocolate chips for the inside of the cake and also 1/2 cup melted for the icing on top. 
I also used the fine desiccated coconut and organic free range eggs. 
I did use organic unsalted black beans from a tin. 

The carbohydrates and sugar comes naturally from the blackbeans and beetroot. Otherwise there is no added refined sugar. 


Choc cake

Chocolate cake

Healthy Recipes

black beans


Beetroot cooked


peanut butter

1/2 cup

coconut cream

1/2 cup


1 cup



baking powder


vanilla essence





1/2 cup

cocoa powder


SF choc drops

3/4 cup

SF choc drops

1/2 cup

Cook Time

0 hrs : 50m



Makes / Serves

Nutrition Facts

calories180 kcal
carbs40.00 g
sugar10.00 g
fat14.00 g
protein9.00 g


Pre oven to 180 degrees Celsius. Drain and rinse black beans and tinned beetroot. If using fresh beetroot, remove skin and cut into small pieces. Add both to your food processor and blend until finely diced. Add the rest of the ingredients except for fine desiccated coconut  and chocolate chips and blend until smooth. Stir in the the coconut and chocolate drops but just mix in with a spoon, don't blend. 

Lightly grease a cake or brownie tin (or use baking paper). Pour batter into a cake tin or brownie tray and put into the oven for 30mins. Check by inserting a knife into the centre and if it comes out clean then its done. (best to undercook than over cook). You can always put it back in the oven if not quite done. Let cool. 
Melt the 1/2 cup chocolate drops in the microwave or over the stove and then with a spatula spread over the cake. Let cool and serve or store in an airtight container. 

Go Top