Chocolate Bean Cake

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Nutritional Info

Servings Per Recipe: 12
Amount Per Serving
Calories: 72.0

Total Fat: 3.1 g
Cholesterol: 0.1 mg
Sodium: 84.0 mg
Total Carbs: 9.8 g
Dietary Fiber: 2.8 g
Protein: 4.6 g

View full nutritional breakdown of Chocolate Bean Cake calories by ingredient

Introduction

Suitable for South Beach Diet Phase 1; gluten-free (if you use gluten-free baking powder); lactose-free; sugar-free Suitable for South Beach Diet Phase 1; gluten-free (if you use gluten-free baking powder); lactose-free; sugar-free

Minutes to Prepare: 15

Minutes to Cook: 35

Number of Servings: 12

Ingredients

15 oz. can Bush's Black Beans (1.75 cup), rinsed and drained

1/2 cup Egg Beaters

3 large egg whites

5/8 cup Splenda No Calorie Sweetener

1 tsp Baking Powder

1/4 cup Hershey's extra dark baking cocoa

2 T. strong coffee

2 T. Canola Oil

1 tsp. Vanilla Extract

1/8 tsp. salt

Directions

Blend the Egg Beaters, Splenda, baking powder, cocoa powder, coffee, canola oil, vanilla, and salt in a blender or food processor. Add the rinsed and drained beans and puree until smooth. Transfer to a large bowl. In another bowl, beat the egg whites with a pinch of salt until stiff peaks form. Mix 1/3 of the egg whites into the bean mixture with a spatula to lighten the bean mixture. Fold in the remaining egg whites in two portions. Some white streaks may remain in the batter. Pour into a springform pan that has been sprayed with Pam (you may want to line the bottom with parchment paper as well). Sprinkle the top with chopped walnuts if desired ( not included in the nutritional information). Bake 35 minutes at 350 degrees F, until a toothpick inserted in the center comes out clean. Allow to cool at least 10 minutes before slicing. Makes 12 servings. Sounds weird, but tastes amazing!!

Number of Servings: 12

Recipe submitted by SparkPeople user BEESPAJAMAS.