Low-Calorie Flourless Black Forest Cake Recipe
Cherry on Top
No sharing necessary -- it's completely okay to devour an entire slice of rich cherry-topped chocolate cake when the stats are this low. Instead of flour and oil, our cake base is made with black beans and pumpkin... but all you taste is chocolate insanity! The gooey-good fruit topping makes it even better.
Flourless Black Forest Cake
1/8th of cake: 115 calories, 2g total fat (1g sat. fat), 331mg sodium, 27.5g carbs, 5.5g fiber, 7.5g sugars, 5.5g protein
Click for WW Points® value*
Prep:
20 minutes
Cook:
40 minutes
Cool: 1 hour, Chill: 1 hour
Ingredients:
Cake
One 15-oz. can black beans, drained and rinsed
1/2 cup unsweetened cocoa powder
1/2 cup (about 4 large) egg whites
1/3 cup unsweetened applesauce
1/3 cup canned pure pumpkin
1/4 cup Truvia spoonable calorie-free sweetener (or another no-calorie granulated sweetener; see HG FYI)
1 1/2 tsp. baking powder
1 tsp. vanilla extract
1/4 tsp. salt
2 tbsp. mini (or chopped) semi-sweet chocolate chips
Topping
1 tbsp. cornstarch or arrowroot powder
1 1/2 cups frozen unsweetened pitted dark sweet cherries, thawed, drained, chopped
1 tbsp. Truvia spoonable calorie-free sweetener (or another no-calorie granulated sweetener; see HG FYI)
1/8 tsp. vanilla extract
Dash salt
Optional topping: all-natural light whipped topping (like Truwhip Skinny or So Delicious CocoWhip!)
Directions:
Preheat oven to 350 degrees. Line a 9" round cake pan with foil, and generously spray with nonstick spray.
Place all cake ingredients except chocolate chips in a food processor. Puree until completely smooth and uniform.
Fold chocolate chips into cake batter.
Spread batter into the baking pan, and smooth out the top.
Bake until a toothpick inserted into the center comes out mostly clean, 35 - 40 minutes.
Meanwhile, to make the topping, combine cornstarch/arrowroot with 1/3 cup cold water in a medium nonstick pot. Stir to dissolve. Add cherries, sweetener, vanilla extract, and salt. Mix well.
Set heat to medium. Stirring frequently, cook until thick and gooey, 5 - 7 minutes.
Transfer to a medium bowl. Once cool, cover and refrigerate.
Remove cake from oven. Let cool completely, about 1 hour.
Evenly top cake with topping.
Refrigerate until chilled, at least 1 hour.
MAKES 8 SERVINGS
HG Tip: For easy slicing, first remove the entire cake by lifting it out by the foil lining the pan.
HG FYI: Truvia spoonable calorie-free sweetener is about twice as sweet as sugar. If using a no-calorie granulated sweetener that measures cup-for-cup like sugar instead of Truvia, double the amount called for in this recipe.
Clean & Hungry Tips: Use pure extract and natural no-calorie sweetener, as well as arrowroot powder (a clean cornstarch alternative). And if you avoid added sugar completely, look for stevia-sweetened chocolate chips (like the kind by Lily’s).
Hungry for More Flourless Desserts?
Chew on this:
It's National Banana Bread Day, February 23rd. This banana bread recipe is vastly superior to most -- it's lower in fat and calories AND has chocolate.
It's cake time somewhere! Click "Send to a Friend" to share this recipe ASAP.
We may receive affiliate compensation from some of these links. Prices and availability are subject to change.
We may have received free samples of food, which in no way influences whether these products are reviewed favorably, unfavorably, mentioned with indifference, or mentioned at all. Click for more about our editorial and advertising policies.
*The WW Points® values for these products and/or recipes were calculated by Hungry Girl and are not an endorsement or approval of the product, recipe or its manufacturer or developer by WW International, Inc., the owner of the Points® trademark.
Questions on the WW Points® values listed? Click here.
Hungry Girl provides general information about food and lifestyle. This information and any linked materials are not intended and should not be construed as medical advice, nor is the information a substitute for professional medical expertise or treatment. Click here for more information.