Flourless Black Forest 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)
  • 1 1/2 tsp. baking powder
  • 1 tsp. vanilla extract
  • 1/4 tsp. salt
  • 2 tbsp. mini (or chopped) semi-sweet chocolate chips


  • 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)
  • 1/8 tsp. vanilla extract
  • Dash salt
  • Optional topping: all-natural light whipped topping (like Truwhip Skinny or So Delicious CocoWhip!)


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 Cool: 1 hour, Chill: 1 hour Tip: For easy slicing, first remove the entire cake by lifting it out by the foil lining the pan. 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.

Nutritional facts:

  • 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
  • 3 SmartPoints


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