This Black Bean Chocolate Cake is a divine rich velvety flourless cake full of goodness which is super quick to prepare. Serve as a dessert or as a healthy birthday cake! Alternatively, leave off the topping and serve as a chocolate brownie with natural yoghurt or ice cream (or in the kids' lunchboxes). . Gluten free, dairy free and nut free, it works with for every allergy, and also refined sugar free, it's also the perfect sweet treat. Ideal to cut into slices and freeze too.
Ingredients
Cake
400g tin black beans, drained
and rinsed
4 eggs
80g coconut oil, softened (or butter)
⅓ c coconut sugar
1 t vanilla essence
¼ c cacao powder
2 t baking powder
⅓ c dark chocolate drops (recommended sugar-free)
Topping
⅓ c dark chocolate drops (recommended sugar-free)
Optional extra for serving:
Dried or fresh raspberries for the topping
Instructions
Preheat oven to 170°C. Line a 20cm cake tin with baking paper.
Place beans and eggs into food processor and process until smooth. Set aside.
In a separate bowl, cream coconut oil and coconut sugar until light and fluffy. Add vanilla essence. Sift in cacao powder and baking powder and pour
in black bean mixture, along with dark chocolate drops. Gently fold the mixture together until just combined.
Pour into prepared tin and bake for 35 minutes or until a skewer comes out clean. Allow to stand in tin for 5 minutes before placing on a wire rack to cool.
To make the topping, place dark chocolate drops in a small pot over some boiling water and melt until smooth. Once the cake is completely cool, spread evenly over the top and finish off with some freeze dried or fresh raspberries if you wish. Place in the fridge for 5-10 minutes to allow the topping to set.
Store in an airtight container or cut up into slices and freeze.