Black Bean Chocolate Cake Recipe
This black bean chocolate cake is one of my favorite nutritious desserts. It's sweet and delicious with a fudgy texture.
Servings: 10
Calories: 200kcal
Equipment
- Food processor or high powered blender.
- 9 inch baking pan
- Parchment paper
Ingredients
- 1 cup canned black beans (rinsed and drained - or substitute cooked dried black beans)
- 1/2 cup unsweetened applesauce
- 1/2 cup creamy almond butter
- 1/2 cup maple syrup
- 1/3 cup cocoa powder
- 1 teaspoon pure vanilla extract
- 1 teaspoon white vinegar, apple cider vinegar, or lemon juice
- 1/4 teaspoon salt
- 1 cup coconut flour
- 1 teaspoon baking soda
Instructions
- Preheat the oven to 350 degrees Fahrenheit.
- Add the black beans, applesauce, almond butter, maple syrup, cocoa powder, vinegar or lemon juice, vanilla extract, and salt to a food processor or high powered blender and blend until smooth. Scrape down the sides of the food processor or blender as necessary to achieve a smooth batter.
- Add the coconut flour and baking soda and blend once more to incorporate. The batter should be very thick at this point - similar to cookie dough.
- Transfer the batter to a 9 inch baking pan lined with parchment paper.
- Use your hands to press the thick batter into an even layer.
- Bake for 35 minutes.
- Allow the cake to cool to room temperature before removing from the pan and frosting, if desired.
Notes
- Optional additions include 1/2 cup each of chopped nuts or dark chocolate chips.
- Store this cake in an airtight container in the fridge for up to five days or in the freezer it for up to three months. Thaw at room temperature or in the fridge before serving.
Nutrition
Serving: 1Slice | Calories: 200kcal | Carbohydrates: 26g | Protein: 6g | Fat: 8g | Saturated Fat: 2g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 4g | Sodium: 262mg | Potassium: 236mg | Fiber: 8g | Sugar: 12g | Vitamin A: 4IU | Vitamin C: 1mg | Calcium: 71mg | Iron: 2mg