Black Bean Chocolate Cake

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Did you read the title right?!? Does it really say BLACK BEAN chocolate cake?!? So that means, that it really contains black beans in it?!? YES, that's correct! These super fluffy and moist cake with a rich chocolate taste contains black beans instead of flour.

Black beans are very healthy and contain lots of proteins. They are also pretty filling, so you don't have to worry about suddenly having eaten the whole cake, because it is so good.

It doesn't contain any fat, but isn't dry at all!

It is gluten free, because I used black beans instead of flour and it is also fat free.

The recipe is very easy and quickly made. With its rich chocolate taste, it will please every chocolate lover.

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yields one 8 or 9 inch cake

Ingredients

600 g cooked black beans

50 g cocoa powder

1/2 tsp xantan gum

200 g Erythritol

1 tsp baking soda

3 tsp baking powder

2 eggs

1 tbsp apple cider vinegar

1/2 tsp vanilla extract

*for substitutions see notes below

Instructions

Preheat your oven to 180°C and line a 8 or 9 inch round cake pan with parchment paper or grease it with coconut oil (or oil of your choice) and set aside.

Combine all the dry ingredients in a large mixing bowl: cocoa powder, erythritol, xantan gum, backing powder and soda. Put it aside.

In a blender or food processor mix the beans with the eggs, vinegar and vanilla extract until you have a smooth dough.

Give it to the dry ingredients and combine it with a spatula until everything is well combined.

Transfer the cake dough into the prepared pan.

Bake for about 40 to 50 minutes or until a skewer inserted in the center of the cake comes out clean.

If your cake begins to get too dark, you can put an aluminium foil over it.

When it's done, let it fully cool in the pan on a wire rack.

Fell free to top it with a glaze, a frosting or powdered sugar.

Enjoy!

Notes

Sweetener: To sweeten the cake you can use any granulated sweetener you want, like normal white cane sugar, dark brown sugar, xylitol, coconut sugar, etc.

Black beans: You can also use kidney beans as a substitution for the black beans.

Xantan gum: You can replace it woth guar gum or leave it out, but your cake will be a little bit crumblier.

Add-ins: To make it even more chocolatey, you can add in some chocolate chips to the batter. I can imagine that also berries like raspberries would taste delicious. What would taste great too are some orange zests and maybe 2 to 3 tbsp of orange juice.

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