This rich, decadent, chocolate cake makes the perfect clean eating dessert for the New year! JUMP TO RECIPE
Even if you’ve vowed to improve your diet in 2019, you don’t have to give up desserts, just choose healthier ones, like this rich and decadent Chocolate Red Wine Black Bean Fudge Cake with Greek Yogurt Cabernet Glaze. It’s gluten-free, made with healthy ingredients like black beans, chickpea flour, and almond butter, and contains no refined sugar. If you love chocolate, this cake is for you!
You’ll be saving some calories by eating this dessert instead of regular chocolate cake, but, more importantly, you’ll be totally winning in the nutrient department. A 3-ounce slice of your typical chocolate cake clocks in at 330 calories with 45g of carbs, 2g of fiber, 34g of sugar, and 3g of protein (source nutritionix.com – figures adjusted for a 3 ounce slice). Compare this to the same size slice of Chocolate Red Wine Black Bean Fudge Cake with Greek Yogurt Cabernet Glaze which has only 297 calories with 36g of carbs, 5g of fiber, 21g of sugar and 9g of protein! The take home message is that if you’re going to have dessert, have one that’s at least a little bit healthier than what you’d normally eat. Over time, the benefits of these simple nutritional swaps really add up.
I created Chocolate Red Wine Black Bean Fudge Cake with Greek Yogurt Cabernet Glaze for the 2017 Grape Expectations recipe contest that was being promoted by Today Show nutritionist Joy Bauer. The challenge was to develop a healthy recipe using wine, so I went to the website and checked the rules and deadline date, then set about working on this fudge cake. I was really happy with how it came out, but, stupidly, I waited until the last minute to enter the contest and when I went on-line to submit the recipe, I couldn’t get it to go through. Come to find out, when I had visited the website a few weeks earlier I had somehow landed on the page for the previous year’s contest and had the wrong deadline date – I was one day late! Ugh! I was going to hold onto this recipe for the next contest but decided to post it now because it really is the perfect, New Year, clean eating dessert! (Here is the link to the winning recipes for the contest.)
To see more healthy chocolate desserts check out: Dark Chocolate Sea Salt Flax Nut Bars, Dark Chocolate Avocado Banana Brownies, Healthy Salted Caramel Chocolate Hearts, Chocolate Thin Mint Avocado Pudding, Chocolate Avocado Oil Cake with Raspberry Chia Filling, Chocolate Peppermint Tofu Ice Cream, and Guilt Free Chocolate Pecan Turtles.
If you make Chocolate Red Wine Black Bean Fudge Cake with Greek Yogurt Cabernet Glaze don’t forget to snap a pic and tag me over on Instagram @QueenofMyKitchen. I’d love to see your creation!
- ¼ cup extra virgin coconut oil, melted
- 1 - 15.5 ounce can of black beans, rinsed and drained
- ¾ cup (4 ounces) coconut sugar
- 3 small eggs (or 2 large)
- ½ cup Cabernet Sauvignon
- ⅓ cup chickpea flour
- ¼ cup cacao powder (NOT cocoa powder - CACAO powder)
- 2 tablespoons almond butter
- 1 teaspoon pure vanilla extract
- ½ teaspoon kosher salt
- Confectioners sugar (optional garnish)
- Fresh raspberries (optional garnish)
- GLAZE
- ½ cup plain Greek yogurt
- ¼ cup Cabernet Sauvignon
- 1 tablespoon evaporated cane juice
- Preheat the oven to 350 degrees and line the bottom of an 8-inch round cake pan with parchment paper (cut a piece of parchment paper into an 8-inch circle). Brush the bottom and sides of the pan with some of the melted coconut oil.
- Add the black beans, coconut sugar, eggs, Cabernet, chickpea flour, cacao powder, almond butter, vanilla extract, and salt to the work bowl of a food processor. Press start and pour the remaining coconut oil through the feed tube. Process until the mixture is smooth, about 30 - 45 seconds.
- Transfer the batter to the prepared pan and bake on the bottom rack of the oven for 30 minutes.
- While the cake is baking make the glaze. Combine the Greek yogurt with the red wine and evaporated cane juice in a small bowl. Stir well so the sugar dissolves.
- When the cake is cool, remove it from the pan, peel off the parchment paper, and transfer it to a wire rack. Just before serving, dust with confectioners sugar and top fresh raspberries if desired.
- To serve, cut the cake into wedges and pour some of the glaze on top.
Serving size: about 3 ounces, Calories: 297, Fat: 12g, Saturated fat: 8g, Unsaturated fat: 4g, Trans fat: 0g, Carbohydrates: 35g, Sugar: 21g, Sodium: 245mg, Fiber: 5g, Protein: 9g, Cholesterol: 55mg
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