Black Bean Cake - Mark II October 08 2015 by Simone Denny 2 Comments
If you are looking for very moist rich chocolate cake (that lasts a good few days), which is GLUTEN FREE, GRAIN FREE and REFINED SUGAR FREE then you'll love this cake.
You can also make these into cupcakes. Just shorten the cooking time to 10 - 15 minutes.
I have published this recipe previously but have recently given it a complete make over - the proof is in the pudding:)
1 cup of Almond Meal
1.5 cups of black beans (cooked or 1 can)
1 cup of dates
Pinch of Salt
1 Teaspoon of vanilla essence
½ cup coconut oil
2 Tablespoons of maple syrup
2/3 cup of raw cacao powder
1 Teaspoon baking powder
½ Teaspoon of baking soda
1 Tablespoon of coconut milk or water
½ cup raw cacao powder
3 Tablespoons of maple syrup
2 small ripe avocados
2 Tablespoons of coconut oil
1 teaspoons of vanilla essence
Preheat the oven to 180 degrees.
Grease a 9” cake tin with coconut or oil. Cut baking paper to the size of tin and place it inside the cake tin.
Add dates to a pot and cover with boiling water. Simmer for 5 – 10 minutes. Once dates are soft and have a mushy appearance, drain the water and set aside.
Drain and Rinse black beans. If using dried beans – cook until they are very tender (or they won’t blend smoothly)
Place beans, eggs, cooked date pulp, coconut oil, salt, vanilla and maple syrup to the food processor. Blend until beans are completely liquefied.
Add almond meal, raw cacao, baking powder and baking soda and water or milk and blend until completely smooth.
Pour cake mixture into the greased tin, ensuring batter is evenly distributed.
Bake for 40 – 45 minutes at 180 degrees.
Remove from oven and allow cake to stand for 10 minutes before flipping it onto a cooling rack.
Add all ingredients to the blender and blend until combined.
Once the cake is cool, ice with the chocolate icing.
Decorate with strawberries.