You won’t believe it when you taste it, but this decadent chocolate cake is made with black beans! It has no flour or dairy in it, and if you make it with a sugar substitute it’s amazingly low in carbs. Where was this when I had gestational diabetes? I was so intrigued when I saw this recipe at Healthy Indulgences (also found at Spark People). Luckily, I happened to have all the ingredients on hand so I made it right away. Cole helped me and was a little skeptical about the beans, as was I, but we were both pleasantly surprised by the results. I didn’t deviate much from the original recipe, except that I used a combination of xylitol (left over from my diabetic days) and maple syrup for sweetness. Instead of making icing I topped with with raspberry sauce, which I made by heating up frozen raspberries in the microwave and sweetening them with maple syrup. The raspberry and chocolate together were divine, and I couldn’t taste any beans at all. Even knowing that there were beans in it didn’t stop my family from devouring this cake in record time. My mom, who is on a gluten-free diet for health reasons, sampled this cake and immediately asked for the recipe. Please head on over to Healthy Indulgences for the recipe to try this cleverly healthy cake.