The Healthy Chocolate Blender Cake is easy to make, gluten-free and vegan, but high-protein (naturally), low-sugar, low-fat and low-calorie. It's topped with the healthy Caramel Frosting for an extra touch of healthy indulgence! :)
Healthy Chocolate Blender Cake with Fat-Free Caramel Frosting

The Healthy Chocolate Blender Cake is easy to make, gluten-free and vegan, but high-protein (naturally), low-sugar, low-fat and low-calorie. It's topped with the healthy Caramel Frosting for an extra touch of healthy indulgence! :)

Author: Liza
Ingredients
For the Cake:
  • 1 can black beans drained and rinsed
  • 1 cup cooked oats
  • 1/2 cup regular cocoa powder
  • 1/2 cup dutch cocoa powder
  • 2/3 cup fructose sugar*
  • 1 1/2 cup grated apples
  • 1/4 cup vegetable oil
  • 1 tsp baking powder
  • 1/4 tsp salt
  • 1 tsp vanilla extract
For the Quick Caramel Frosting:
  • 10 pitted dates*
Instructions
  1. To make the cake preheat the oven to 350F. Line a 9X11 baking dish with the parchment paper or spray with some oil and dust with some flour. 

  2. Put all the cake ingredients in the blender and blend until the dough is smooth and the ingredients are incorporated.

  3. Pour the dough in the pan and bake for about 1 hour if you like your cake gooey-er and fudgy-er (like the one I made). If you like a denser cake - bake until the toothpick inserted in the center of the cake comes out clean (about 10-15 minutes more). Set aside to cool. 

  4. To make the frosting soak the dates in the hot water (about 1 cup of water: the water must covers the dates) for 10-15 minutes.

  5. Put the dates and only about 2 tbsp of soaking water in the blender and blend until smooth. If desired put the frosting in a piping bag and pipe it on the cake in a criss-cross pattern (like I did), or just smear the frosting over the top of the cake and enjoy!

Recipe Notes

*Fructose is an all-natural sweetener derived from the fruit that is sweeter than the regular sugar.