May 08, 2013



A chocolaty, dense, super moist cake filled good hidden ingredients. This is a great cake for Mother's Day or any time you want to cheat without all of the guilt.

hidden goodness mother's day cake, healthy chocolate cake
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For the moms who appreciate treats without all the guilt, this cake is the perfect choice for Mother’s Day. It tastes exactly as it looks, chocolaty, fudgy, dense and super moist. Even better, you can’t taste what you don’t see. What you don’t see is a whole lot of goodness; avocado, black beans, flaxseed. And you won’t miss what is not there, saturated fat filled butter, cholesterol ridden eggs, and a whole lotta sugar.

a slice of hidden goodness mother's day cake

Keep it light with a dusting of powdered sugar or make it fancy with icing galore (I know, this defeats the purpose of the “healthy” cake, but it’s your cake, your call GOSH DARN IT!).

Look see below.

hidden goodness mother's day cake

One word of warning; this little beauty takes a really long time to bake, over 2 hours. But as they say, all good things are worth the wait. Be patient and enjoy the process!

In this household, I am known for sneaking secret ingredients into my dishes, although it may not be evident based most of the recipes you see on this site. To find more healthy recipes, check out my old blog.

Happy Mother’s Day to all those hard working moms out there!!

hidden goodness mother's day cake



2 cups flour
1 avocado, peeled and pitted
1 (15.5 oz) can black beans, rinsed and drained
1 cup granulated sugar                        
2 tbsp. + 1 tsp. White Stevia Powder                         
4 oz. dark chocolate, chopped
1/3 cup cocoa powder
1/3 cup canola oil
2 tsp. baking soda
1/8 cup ground flaxseed
2 cups water, separated
2 tbsp. vinegar
2 tsp. vanilla extract
1/2 tsp. salt

2 cups powdered sugar
2-3 tbsp. milk
1/2 tsp. vanilla extract
red food coloring


Preheat oven to 350 degrees.  

Pour about 1/2 inch of water in a large shallow pan (needs to be a few inches wider in diameter than the bundt cake pan) and place it in the oven.

Heat some water on the stovetop and set aside.

Place dark chocolate in a small microwaveable bowl and microwave for 30 seconds. Stir until smooth. If there are lumps, microwave for an additional 15 seconds. Set aside.

Place black beans, avocado and 3/4 cup water into a food processor. Puree until smooth.  

In a large mixing bowl, combine flour, cocoa powder, salt, flaxseed, sugar, and Stevia powder. Blend well using a whisk. Make 2 holes. Add vinegar in one, baking soda in the second. Pour the remaining water, oil, dark chocolate, and vanilla extract over the mixture and blend well using a wire whisk. Add the black bean and avocado puree. Whisk until well blended.

Generously coat a 12-cup bundt cake pan with cooking spray. Pour in batter. Coat a piece of aluminum foil with cooking spray. Cover the top of the bundt cake pan and seal the edges. Place in oven in the water bath. Add enough hot water to go 2/3 way up the side of the cake pan. Bake for 1hr 50 minutes. Remove foil and bake for 20 minutes or until a toothpick comes out with a faint brown smear. Cool for 15 minutes. Remove cake from pan. Cool, inverted on a wire rack.

Dust with powdered sugar or drizzle with icing.

To make icing, whisk first 3 ingredients until smooth. Equally divide into two separate bowls. To one bowl, add a few drops of food coloring to obtain desired color. Place content of each bowl into separate sturdy plastic bags. Make a tiny cut in a corner of each bag. Pipe icing onto cake.

Note: I use a tablespoon of Stevia powder to replace 7 to 8 tablespoons of sugar. Keep this in mind if you are using other sugar substitutes and adjust accordingly.

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1 comment:

  1. That looks DELISH!!! Happy Mother's Day to you!!!