Monthly Archives: April 2017

Raspberry Fudge Cake

Warning: Rave ahead. As in I can’t stop raving about this rich, flourless chocolate and black bean cake topped with fresh raspberries.  Trust me, you’ll be pleasantly surprised by the combination of flavors!  Although it contains added sugar, Raspberry Fudge Cake is better for you than typical desserts.  This recipe is a riff on the Black Bean Brownie Bites in my latest book Expect the Best, Your Guide to Healthy Eating Before, During, and After Pregnancy.


Produce Power 

Fruits and vegetables help to make indulgences healthier. In this case, the raspberries and black beans work together to bump the fiber content to 8 grams (about 25% of the Daily Value) and the protein to 7 grams per serving.

Here’s why I use fruit, and vegetables, including beans, in baked goods and snacks. Beans are brimming with nutrients including protein, fiber, potassium, and phytonutrients, compounds that protect your body. When pureed and used in baked goods, beans are useful as fat replacers, and they enhance the fudge-like texture. Check out the many amazing ways food blogger Catherine Katz at Cuisinicity works magic with lentils in sweet, and savory, dishes.

I cannot get enough raspberries! They’re delicious, beautiful, and powerful little orbs that supply vitamin C, fiber, phytonutrients, and so much more. And raspberries provide natural sweetness so you can use less added sugar when cooking.


An All-Around Great Cake

I told you I was going to brag.

Raspberry Fudge Cake takes about 40 minutes from start to finish. While it looks special enough for a celebration, it’s so easy to make that you can have it any time.

We are mad for this cake in our house. I hope you like it as much as we do!

Raspberry Fudge Cake

Makes 8 servings.

1 15-ounce can black beans, rinsed and drained

3 tablespoons + 1 teaspoon canola oil

2 large eggs

2/3 cup sugar

1/2 cup unsweetened cocoa powder

1 teaspoon pure vanilla extract

1/2 teaspoon baking powder

1/2 teaspoon salt

1/2 cup + 1/3 cup dark chocolate chips (or 1/3 cup white chocolate chips for the topping)

1 1/2 cups fresh raspberries, washed and dried

Preheat oven to 350˚F.  Grease an 8-inch square baking pan.

Place the beans and 3 tablespoons of oil in a food processor. Process on high until smooth, about 2 to 3 minutes.  Add the eggs, sugar, cocoa powder, and vanilla extract and blend well.  Add the baking powder and salt and blend for 10 seconds more. Stir in 1/2 cup of the dark chocolate chips.

Pour the batter into prepared pan and spread evenly. Bake for 20 to 22 minutes or until a toothpick inserted in the middle comes out clean.  Allow the cake to cool for 30 minutes.

Top the cake with the raspberries.  Combine the remaining teaspoon of canola oil and the remaining 1/3 cup dark or white chocolate chips in a microwave-safe bowl.  Microwave until chips are melted, about 20 to 30 seconds, stopping to stir once.  Immediately drizzle the chocolate mixture on top of the raspberries. Allow the chocolate to harden for at least 10 minutes before serving.


Per serving: 
316 calories; 14 grams fat (5 grams saturated fat); 54 milligrams cholesterol; 271 milligrams sodium; 45 grams carbohydrate; 8 grams fiber; 7 grams protein


No Added Sugar Banana Raisin Oatmeal Cups

I love muffins, but I don’t love the huge, high-calorie coffee shop and supermarket versions filled with refined carbohydrates and not much else in the way of nutrition. I bake a batch of these simple, no-added sugar oatmeal cups on the weekends to have as part of breakfast or for snacks all week long. I hope you enjoy them as much as we do!

No Added Sugar Banana Raisin Oatmeal Cups

No Added Sugar Banana Raisin Oatmeal Cups get their sweetness from fruit.

Why are these “muffins” better than most? In addition to having no added sugar, they use oatmeal, a more nutritious, whole grain, instead of white flour, and offer heart-healthy fat. Bananas and raisins supply vitamins, minerals, and fiber. Walnuts add even more heart-healthy fat, as well as fiber, and protein, too.

No Added Sugar Banana Raisin Oatmeal Cups

Makes 16 servings.

3 cups oats, uncooked

1/2 teaspoon salt

2 teaspoon baking powder

1/2 teaspoon ground cinnamon, optional

3 ripe medium bananas, mashed well

1/4 cup canola oil

2 large eggs

1 teaspoon pure vanilla extract

2 cups 1% low-fat milk

1/2 cup raisins

1/2 cup chopped walnuts, optional

Preheat oven to 350˚F. Spray muffin tin with cooking spray. (I find this works better than lining the pan with paper liners because the muffins tend to stick to the paper.)

In a large mixing bowl, combine the oats, salt, baking powder, and cinnamon. Set aside.

In a separate large mixing bowl, whisk the mashed bananas, oil, eggs, and vanilla extract until well combined.  Whisk in the milk.

Pour the banana mixture into the oats mixture. Add the raisins. Stir well to combine. The batter has a lot of liquid in it, so don’t worry if it looks soupy.

Fill the muffin cups nearly to the top with batter (a scant 1/4-cup full).

Bake for 16 to 18 minutes or until set.  Remove from the oven and place on a wire rack for 5 minutes, with the muffins still in the pan. Remove the muffins from the pan and allow them to cool on the wire rack. Place in an airtight container and store in the refrigerator.

Per serving (made without walnuts): Calories: 145, Carbohydrate: 21 grams, Fiber: 2 grams, Protein: 4 grams, Fat: 6 grams, Saturated fat: 1 gram, Cholesterol: 28 milligrams, Sodium: 157 milligrams, Calcium: 80 milligrams.

No Added Sugar Banana Raisin Oatmeal Cups

With or without walnuts, No Added Sugar Banana Raisin Oatmeal Cups are better for you than store-bought muffins.

Per serving (made with walnuts): Calories: 169, Carbohydrate: 22 grams, Fiber: 3 grams, Protein: 5 grams, Fat: 8 grams, Saturated fat: 1 gram, Cholesterol: 28 milligrams, Sodium: 157 milligrams, Calcium: 90 milligrams.

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