Chocolate Bean Cake
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 13
Ingredients
1-15 ounce can of unseasoned black beansOR 1 1/4 cup cooked beans, any color (I used red kidney beans)4 large eggs1 serving (110 g) fat free yogurt1 tablespoon pure vanilla extract1/2 teaspoon sea salt 6 tablespoons unsalted organic butter OR extra virgin coconut oil3/4 cup erythritol plus 1/2 teaspoon pure stevia extract OR 1/4-1/3 cup honey plus 1 teaspoon stevia6 tablespoons unsweetened cocoa powder1 teaspoon aluminum-free baking powder1/2 teaspoon baking soda1 tablespoon water (omit if using honey)-------------------------------------------------------------To make the recipe dairy free omit the yogurt and add one extra eggYou can also experiment with your preferred combination of natural/ artificial sweeteners
Preheat oven to 325 degrees Fahrenheit.
Drain and rinse beans in a strainer or colander. Shake off excess water. Place beans, 2 of the eggs, yogurt, vanilla, stevia (if using) and salt into blender. Blend on high until beans are completely liquefied. In a seperate smaller bowl, whisk together cocoa powder, baking soda, and baking powder. In a larger bowl, beat oil/ butter with sweetener (erythritol or honey) until light and fluffy. Add remaining two eggs, beating for a minute after each addition. Pour bean batter into egg mixture and mix. Finally, stir in cocoa powder and water (if using), and beat the batter on high for one minute, until smooth. Scrape batter into a 10" x 4 1/2 " bread pan; if you're using oil, the batter will be somewhat liquidy. If butter is used, smooth the top and rap the pan on the counter a few times to pop any air bubbles.
Bake for 350 degrees for about 30 minutes (original recipe calls for 40-45 minutes but mine was done in about 28 minutes). Cake is done with the top is rounded and firm to the touch. After 10 minutes, turn out cake from pan, and flip over again on to a cooling rack. Let cool until cake reaches room temperature, then cover in plastic wrap or with cake dome. For BEST flavor, let cake sit over night.
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Makes 13 x 3/4" slices, 1 slice per serving
Number of Servings: 13
Recipe submitted by SparkPeople user URBAN_SPACEGIRL.
Drain and rinse beans in a strainer or colander. Shake off excess water. Place beans, 2 of the eggs, yogurt, vanilla, stevia (if using) and salt into blender. Blend on high until beans are completely liquefied. In a seperate smaller bowl, whisk together cocoa powder, baking soda, and baking powder. In a larger bowl, beat oil/ butter with sweetener (erythritol or honey) until light and fluffy. Add remaining two eggs, beating for a minute after each addition. Pour bean batter into egg mixture and mix. Finally, stir in cocoa powder and water (if using), and beat the batter on high for one minute, until smooth. Scrape batter into a 10" x 4 1/2 " bread pan; if you're using oil, the batter will be somewhat liquidy. If butter is used, smooth the top and rap the pan on the counter a few times to pop any air bubbles.
Bake for 350 degrees for about 30 minutes (original recipe calls for 40-45 minutes but mine was done in about 28 minutes). Cake is done with the top is rounded and firm to the touch. After 10 minutes, turn out cake from pan, and flip over again on to a cooling rack. Let cool until cake reaches room temperature, then cover in plastic wrap or with cake dome. For BEST flavor, let cake sit over night.
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Makes 13 x 3/4" slices, 1 slice per serving
Number of Servings: 13
Recipe submitted by SparkPeople user URBAN_SPACEGIRL.
Nutritional Info Amount Per Serving
- Calories: 127.1
- Total Fat: 8.2 g
- Cholesterol: 65.4 mg
- Sodium: 210.1 mg
- Total Carbs: 11.5 g
- Dietary Fiber: 2.0 g
- Protein: 3.8 g
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