My dearest husband is a snack cake kinda guy. He loves them almost as much as he loves me (He also loves chocolate and brownies). I however have never liked Twinkies unless they were the red velvet ones. He tells me stories of Suzi Q’s, King Dongs and Twinkies as he was growing up. Do you have a favorite story about snack cakes?
Around Christmas I saw a “Twinkies” maker at one of the local Walgreen’s Drug Stores, I didn’t buy it because honestly I didn’t think I would use it enough to justify the purchase. I did find a sponge cake pan that is the right shape and size as well as more within my budget, so I bought it. “How do Twinkies and brownies go together?” It’s my twist on a fun treat that will satisfy my husband and be on plan for me.
When I first started Trim Healthy Mama we tried the Secret Agent Brownie Cake (page 382). He wasn’t a fan, but we also didn’t let the cake sit overnight for the bean taste to diminish. My brain just kept churning with ways to find a recipe that works for both of us. The result was these yummy Sugar Free Chocolate Snack Cakes. And of course I had to fill them with my favorite part of a snack cake… the creamy filling. What is your favorite flavor or part of snack cakes?
- Serves: 10
- Serving size: 1
- Calories: 138
- Fat: 10g
- Saturated fat: 7g
- Unsaturated fat: 2g
- Carbohydrates: 10g
- Sugar: 7g
- Sodium: 133mg
- Fiber: 1g
- Protein: 4g
- Cholesterol: 47mg
- 1 can black beans, rinsed and drained
- 2 eggs
- ⅔ cup carton egg whites
- 4 TBS cocoa powder
- 1½ tsp baking powder
- ½ tsp baking soda
- 4 TBS coconut oil
- 2 tsp coffee extract
- 3 oz cream cheese
- 4 TBS THM Gentle Sweet or Pyure Organic Stevia All Purpose Sweetener
- ¼ tsp Trim Healthy Mama Stevia extract
- Place drained and rinsed beans into the blender
- Add all remaining ingredients to blender.
- Blend on medium to high depending on how powerful your blender is ( you want the consistency of cake batter)
- Bake at 350 for 20-25 minutes depending on your oven, mine took 25 minutes.
- Allow to cool for 10 minutes and turn out from pan onto a wire rack and allow to cool completely.
I used this recipe from Grassfed Mama to fill the cakes. Substituting vanilla extract for her lemon extract.
But the possibilities of different flavors/fillings are about endless… Peanut Butter Whip would be pretty amazing also… you can find the recipe for it here , Or the Raspberry Curd Recipe I posted last week just to name a few. You really want to get one of these pans. I’ve put a link to it below this post.
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Starla J says
Those look awesome! You used beans!!! I’ve never heard of that.
Sherry says
What are you using for a pan to bake these in?
judy says
I use this pan …
AJ says
This looks wonderful! Would you share your ganache recipe? Also, you mentioned allowing the cakes to sit overnight to diminish the bean taste: do you do this before adding your filling/ganache or just refrigerate it overnight? Thanks so much!!
judy says
I let them sit after filling and frosting, but you can do it either way 🙂 as for the ganache… I used this recipe … http://www.briana-thomas.com/chocolate-ganache-frostingglaze/
Elena says
I was looking at your nutritional facts. It states that it serves 10 and that the serving size is 10. I don’t think I understand that. Please clarify. Thank you.
Judy says
Hi Elena,
I am still in the process of converting some of these older recipes to my new format. And the serving sizes etc can be a little off if I haven’t gotten it converted. I did convert this one today so the nutrition facts are corrected as well as the serving size. I only eat 1 of these at a time and the recipe actually makes 10 cakes 🙂 I hope that helps
Amber says
These look so good! Do I let them cool and then fill with the filling?