Dark Chocolate Bean Cake
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 16
Ingredients
Beans, black, 1.75 cupBaking Powder, 1 tsp Baking Soda, 1 tsp Hershey's Cocoa, Special Dark, 4 tbsp Canola Oil, 2 tbspApplesauce, unsweetened, 1 tbspBetter 'n' Eggs egg substitute, 1 cup Splenda, 3/4 cupMrs. Butterworth sugar free maple syrup, 2 tbsp1 tsp vanillaOptional: 1-2 tbsp coffee, 1-2 tbsp sugar free hazelnut syrupTopping:Chocolate Chips, Publix Mini Semisweet, 4 tbsp1 tsp cinnamon1 tsp sugarPecans, chopped, 2 tbsp
Preheat oven to 350.
Add all ingredients except beans into blender. Blend thoroughly (you might need to scrape down the sides of the blender to get dry ingredients all mixed). Add beans and blend (or puree) until smooth.
Spray an 8 x 8 pan with oil spray, and pour mixture into pan. Sprinkle on mini chocolate chips, pecans, tsp of cinnamon, and tsp of sugar or splenda. Bake 30-40 minutes, until a toothpick comes out cleanly. Let cool, and serve in 2 inch squares (16 servings total).
Number of Servings: 16
Recipe submitted by SparkPeople user WHATSEEDS.
Add all ingredients except beans into blender. Blend thoroughly (you might need to scrape down the sides of the blender to get dry ingredients all mixed). Add beans and blend (or puree) until smooth.
Spray an 8 x 8 pan with oil spray, and pour mixture into pan. Sprinkle on mini chocolate chips, pecans, tsp of cinnamon, and tsp of sugar or splenda. Bake 30-40 minutes, until a toothpick comes out cleanly. Let cool, and serve in 2 inch squares (16 servings total).
Number of Servings: 16
Recipe submitted by SparkPeople user WHATSEEDS.
Nutritional Info Amount Per Serving
- Calories: 82.6
- Total Fat: 3.8 g
- Cholesterol: 0.0 mg
- Sodium: 152.9 mg
- Total Carbs: 10.3 g
- Dietary Fiber: 2.3 g
- Protein: 3.5 g
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