OK – so this isn’t one of my usual veggie-based recipes. But another principle of a  pro-wellness nutrition plan is to consistently eat minimally processed whole food that packs a nutritional wallop in each serving.

So where does that leave us with respect to cake?

Needless to say, I can’t recommend most cake.  If your goals are cancer prevention and radiant health, there’s no justifying more than a rare forkful of refined flour or sugar. And gluten-free baked goods aren’t necessarily better for us: they may still be high in refined sugars or unhealthy fats.

So it’s a happy day when I come across the rare cake recipe that actually justifies itself nutritionally…in moderate portions.  Enjoy!

Helayne’s Flourless Dark Chocolate Torte

from The Whole-Food Guide for Breast Cancer Survivors by Bauman and Waldman

1 cup black beans, soaked overnight and cooked, or one 15-oz can organic black beans, drained and rinsed

8 oz dark chocolate, at least 70% cacao

2 tsp pure vanilla extract

2/3 cup Grade B maple syrup

1 cup extra-virgin coconut oil

3 eggs

Preheat oven to 350 degrees. Butter an 8-inch round cake pan.

Whirl beans in food processor or blender until smooth.

Melt chocolate with vanilla extract in double boiler or small saucepan over very low heat.

Cream maple syrup and coconut oil in large bowl until well combined. Beat in eggs one at a time.

Add beans and chocolate to coconut oil mixture and mix well. Pour into buttered pan.

Bake 50-60 minutes, or until torte moves slightly when pan is shaken.

Cool for 10-15 minutes before serving.