Disclosure: This nut cake is a compensated campaign in collaboration with Soy Connection by United Soybean Board and Latina Bloggers Connect. As always, all the opinions are mine!
An easy Flourless Chocolate Nut Cake made with vegetable oil that is super moist and decadent! Simply addictive!
If you think the terms healthy and dessert don’t go together, this super moist Flourless Chocolate Nut Cake (Bolo de Chocolate com Castanha do Pará) will change your mind.
I know, its name is fun… but nothing compared to its decadent taste and all the good stuff that is in it! Don’t believe me? Check it out!
Flourless chocolate nut cake recipe
To begin with, our nut cake is gluten-free! Ground Brazil Nuts (or any other nut of your choice, which are great sources of protein) substitute for flour in this recipe.
And not only that… unsweetened cocoa powder and dark chocolate (loaded with nutrients and antioxidants) combined with soybean oil make this cake a healthy yet scrumptious dessert.
Why soybean oil? Yes, it does make this cake moist — as is any oil-based nut cake…
… the difference is really its benefits, which make it perfect for cooking and baking for the following reasons:
1. Soybean oil contains mostly unsaturated fats and 0g trans fats per serving, and when it replaces saturated fats such as butter, it may lower cholesterol. It is high in good fats, both monosaturated and polysaturated;
2. It’s a great source of vitamin E which prevents cell damage that may lead to diseases such as cancer and heart disease;
3. Serves as a principal source of omega‐3s which can help reduce blood pressure and prevent heart disease;
4. Soybean oil has a neutral flavor that helps us create some of our favorite traditional meals without compromising taste such as our Brazil nut cake;
5. Although you may not realize it, it’s one of the most versatile ingredients in your pantry… it simply accounts for approximately 55% of vegetable oil used in homes! Just check the ingredient label to be sure.
How to store cake
Store flourless chocolate cake in an airtight container in the fridge for up to 5 days, or at room temperature for up to 2 days. Freeze without the glaze wrapped with parchment paper and then plastic wrap for up to 2 months. Thaw before glazing!
Enjoy our nut cake and all the benefits of soybean oil.
Flourless Choco Nut Cake
For the chocolate nut cake:
- 5.07 soybean or vegetable oil 150 ml, plus more for greasing
- 1.8 oz unsweetened cocoa powder sifted, 50 g
- 4.2 fl.oz boiling water 125 ml
- 1 tablespoons pure vanilla extract
- 5.3 oz ground Brazil nuts or any other nut of your choice (150 g) or use 4.4 oz or 125 g flour if desired
- ½ teaspoon baking soda
- 1/8 teaspoon salt
- 7.05 oz caster/castor/superfine sugar (you can buy it or simply grind granulated sugar in the blender), 200 g
- 3 large eggs at room temperature
For the chocolate glaze:
- 9 oz dark or semi-sweet chocolate chips 255 g
- 3 tablespoons soybean or vegetable oil
- Chopped and/or whole Brazil nuts or any other of your choice optional
- To prepare the choco nut cake: Preheat oven to 325ºF (170°C). Grease a 9-inch (23 cm) springform pan with oil and line the bottom with parchment paper. Set aside.
- In a small to medium bowl, sift the cocoa powder and whisk in the boiling water until obtaining a smooth chocolate paste. Whisk in the vanilla extract, setting aside to cool a bit. In another small bowl, combine together the ground nut, baking soda, and salt. Set aside.
- In the bowl of a mixer with paddle attachment, beat together the sugar, soybean oil, and eggs at medium speed for approximately 2-3 minutes or until obtaining a pale mixture. Reduce the speed and pour in the cocoa mixture, beating just until combined. Add the nut mixture and beat just until combined.
- Pour liquid mixture into the prepared springform pan, scrape down all the mixture. Bake for 40 to 45 minutes or until the sides are set and and a toothpick inserted in the center comes out clean but with a few sticky chocolate crumbs clinging to it. Don't worry about the damp center!
- Place pan on a rack and let it cool for about 15 minutes. Run a knife around the edges to ease the cake and then spring it out of the pan. Serve while is warm with ice cream, or let it cool completely and top with chocolate glaze and nuts.
- For the chocolate glaze: Set a heatproof bowl over a pan of simmering water, making sure water doesn't touch the bottom of the bowl. Melt half of the chocolate with the oil, stirring constantly until chocolate is just melted. Add the other half of the chocolate and stir until melted and smooth.
- Pour over the cool, unmolded cake...
- and sprinkle chopped nuts on top if desired. Enjoy!
This is a sponsored collaboration on behalf of United Soybean Board #SoyParaSoy and Latina Bloggers Connect. However, all opinions expressed are my own.