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    Phase 3 Dessert Recipe: Chocolate Cake w/ Whipped Cream Frosting | 210 cal | 8g protein | 16g fat | 8g net carbs

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    P3tolife Program Testimonial

    So pleased that I did Phase 3 to lifeStabilized for the first time EVER. I went on a two week trip to NY and maintained as well. Piece of cake, so to speak. Hoping this is a successful round and will most definitely be following Phase 3 again. I cannot thank you enough for your advice and words of wisdom!

    – Judy

    Chocolate Cake w/ Whipped Cream Frosting

    Print Pin Rate
    Meal Plan Category: Entertaining Menu
    Course: Eggs
    Recipe: Dessert / Snack
    Servings: 8 slices
    Calorie: 210kcal
    Net Carb: 8g


    For the cake:

    • 15 oz canned black beans
    • ¼ cup coconut oil softened
    • ½ cup Swerve
    • 4 eggs
    • 1 tsp vanilla extract
    • 5 tbsp black onyx cocoa powder this makes for that oreo-type color- super dark but you can sub cocoa powder
    • 1 tsp baking powder
    • ½ tsp baking soda
    • ½ tsp salt

    For the frosting:

    • 1 can coconut milk refrigerated, full fat
    • 2 tsp plain gelatin
    • ½ cup Swerve or ½ tsp liquid Stevia
    • 1 tsp hazelnut extract butterscotch, almond, etc. (optional)

    Optional topping:


    • PREHEAT oven to 350°F. Prepare a 9” cake pan with non-stick cooking spray. Put mixing bowl and beaters for whipped cream prep into freezer to get cold. Sift the cocoa powder, baking powder, baking soda, and salt into a small bowl.
    • DRAIN the black beans and rinse well. Combine the black beans, coconut oil, Swerve, eggs, and vanilla extract in a blender or food processor and blend on high until smooth and creamy
    • WITH the blender or food processor on low speed, slowly add the sifted cocoapowder mixture and continue blended until well combined, scraping down the sides of the blender, if needed.
    • SPREAD the mixture into the prepared cake pan and bake for 20-25 minutes, until a toothpick inserted in the center comes out clean. Remove from the oven and cool on a wire rack.
    • OPEN the coconut milk and pour off all of the liquid that has risen to the top (reserve for another use). Transfer the solid coconut cream to the chilled, metal mixing bowl and add the Swerve or liquid Stevia and extract, if using.
    • USING an electric mixer, begin beating the mixture on low while slowly sprinkling in the gelatin. Increase the speed to high and continue beating until light and fluffy, about 2-3 minutes. Spread the frosting onto the cooled cake and dust with cocoa powder, if desired.
    • REFRIGERATE until ready to serve. (Can be made 1-2 days ahead of time.) Allow the cake to come to room temperature before serving.


    Yields 8 slices


    Calories: 210kcal | Carbohydrates: 11g | Protein: 8g | Fat: 16g | Fiber: 3g | Net Carbs: 8g