Black Bean Chocolate Cake

Wish there was a chocolatey dessert that didn't ruin your diet? Your wish has been granted.

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  • Makes: 12 servings
  • Serving Size: 1 slice
  • Makes: 1 cake (12 slices)
  • Prep: 20 mins
  • Bake: 30 mins 350°F
  • Cool: 1 hr

Black Bean Chocolate Cake

Directions

  1. Preheat oven to 350 degrees F. Grease a 9-inch round cake pan with coconut oil. Dust pan with cocoa powder, shaking out excess. Line pan with parchment paper; dust again with cocoa powder.
  2. In a small bowl microwave coconut oil 15 to 20 seconds or until melted. In a large bowl combine eggs, the water, and melted coconut oil. Stir together the 1/3 cup cocoa powder, baking powder, and baking soda.
  3. In a food processor combine beans, both sugars, vanilla, and salt. Cover and process until smooth. Stir bean mixture into egg mixture until combined. Add cocoa powder mixture to egg mixture; beat with a mixer on medium 1 minute. Spread batter into prepared pan.
  4. Bake 30 minutes or until a toothpick comes out clean. Cool cake layer in pan 10 minutes. Remove from pan; cool on a wire rack. If desired, dust cake with espresso powder and/or additional cocoa powder and serve with berries and/or Sweet Cashew Cream.
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Nutrition Facts (Black Bean Chocolate Cake)

  • Per serving:
  • 201 kcal ,
  • 8 g fat
  • (6 g sat. fat ,
  • 0 g polyunsaturated fat ,
  • 1 g monounsaturated fat ),
  • 62 mg chol. ,
  • 331 mg sodium ,
  • 30 g carb. ,
  • 3 g fiber ,
  • 22 g sugar ,
  • 5 g pro.
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