Chocolate Brownie Cake

Yields 16 servings (more like 12 for me).

This chocolate cake is quite a delight, and it happens to be oil free, low in calories, and low in fat. It will make you think of dessert in a band-new light. Just serve this delightful cake to guests (or unsuspecting family members) and see whether they can tell it's closer to health food than junk food. My littlest say it tastes just like a brownie, and I don't disagree.

What You Need:

♥ 1 banana, mashed (about 2/3 cup)

♥ 1 teaspoon pure vanilla extract

♥ 1/2 cup unsweetened applesauce

♥ 1/3 cup unrefined sugar, such as maple or coconut palm

♥ 1/3 cup agave syrup

♥ 1/2 cup unsweetened natural or Dutch-processed cocoa powder

♥ 1 teaspoon baking powder

♥ 1 teaspoon baking soda

♥ 1/2 teaspoon salt

♥ 2/3 cup teff flour

♥ 1 cup chickpea flour

♥ 1 cup water

What You Do:

Preheat your oven to 350F and line the bottom and the sides of an 8-inch square cake pan with parchment paper. To easily do this, cut two strips 8 inches wide x 12 inches long and crisscross them over each other to completely cover the pan.

In a large mixing bowl, whisk together the mashed banana, vanilla extract, applesauce, unrefined sugar, agave, cocoa powder, baking soda, baking powder, and salt. 

Gradually add the teff flour and the chickpea flour along with the water and mix well until a smooth batter is formed. Pour the batter into the prepared cake pan and bake for 30 minutes, or until firm to the touch.

Let cool briefly and then serve. Enjoy plain or top with chocolate glaze and/or fruit.

Per Serving: 112 calories, 1.3 g fat, 167 mg sodium, 24.2 g carbs and 3.7 g protein