Healthy Chocolate Cake

Healthy Chocolate Cake

It’s no secret that the Campbell children love chocolate cake. Who are we kidding? Mr and Mrs Campbell also love chocolate cake. With 11 people in our family, we have a lot of birthdays and hence a lot of chocolate cake.

When I began reading about sugar and it’s effect on our bodies, I really started to dislike feeding my kids all the sugar found in a traditional chocolate cake. So began the search for a healthy chocolate cake.

I started seeing all these healthy chocolate cake alternatives that included red kidney beans. I have tried many and this one seems to be the easiest and best loved.

I hope your family enjoy it too.

Healthy Chocolate Cake
Prep time
Cook time
Total time
If you are a Trim Healthy Mama this is an S.
Recipe type: Dessert
Serves: 8
  • ¾ cup dried kidney beans, soaked and cooked before hand) Drive thru Sue's, use a 420g tin
  • 1 tbsp coffee
  • 1 tbsp vanilla extract
  • 5 eggs, at room temperature
  • 125g melted and cooled coconut oil
  • 1 cup xylitol, ground in a coffee grinder
  • 65g organic cocoa powder
  • ¼ tsp Himalayan salt
  • 1 tsp baking powder
  • ½ tsp baking soda
  • 250 g butter at room temperature
  • juice of one lemon (or to taste)
  • 2 tbsp Xylitol
  • pinch salt
  1. Preheat the oven to 180C.
  2. Line a 22-centimetre round cake tin with baking paper.
  3. Puree the kidney beans, coffee, vanilla and one egg until smooth. Set aside.
  4. Using the same bowl, combine the butter and xylitol, processing until well blended.
  5. Add the remaining eggs to the butter and xylitol one at a time, mixing after each addition.
  6. Add the bean mixture, then the sifted cocoa powder, salt, baking powder and bicarb of soda, processing until mixed through and smooth.
  7. Pour the batter into the cake tin.
  8. Bake for about 35 minutes.
  9. Leave the cake to cool for 5 minutes before removing.
  1. Combine all ingredients until smooth and place on the cooled cake.



Do you have any suggestions or questions? Talk to me...