Yes, you did read that correctly- black beans and cake in the same sentence. Stay with me guys!! Stay. With me.
First of all- I promise, you do not taste the black beans. Second of all, besides the sugar, this recipe is pretty healthy. Actually, it’s VERY healthy. (Provided that you don’t eat the entire thing in one sitting. You may have to restrain yourself…) This is a great recipe for breakfast, snack or dessert as black beans are high in protein and fibre. I usually bake it at night, and have a piece early in the morning before going for a run. (Ok, I also have a piece before bed, shhhh.) Today I baked it in a loaf pan but you can use any baking dish you want. Oh, and just another healthy side note, this recipe is gluten-free! If you’d like to make it lactose-free as well, use vanilla soy yogurt.
- 1 19 oz. can Black Beans
- 1/2 cup vanilla Greek Yogurt (or a 3.5 oz. small container)
- 6 Tbsp baking Cocoa
- 1 Tbsp Vanilla extract
- 1/4 tsp Cinnamon
- 1 tsp baking powder
- 1/2 tsp baking soda
- 3/4 cup Sugar
- 4 large Eggs
- 3 Tbsp sweetened Coconut shavings (optional)
- Fresh Cherries for garnish (optional)
Directions: Preheat oven at 325°F. Rinse beans and puree in blender (or by hand) with vanilla extract and cinnamon. Mixture should be smooth when done. In a small bowl, mix cocoa powder, baking powder and baking soda. In separate large bowl, beat eggs along with sugar and yogurt.
Add the bean, cinnamon and vanilla puree to the large bowl with eggs, sugar and yogurt. Mix well. Slowly mix in cocoa powder, baking powder and baking soda mixture. Blend well. Add coconut shavings at the very end. Grease your pan and pour batter inside. Bake until toothpick comes out clean, approximately: Loaf Pan: ~ 65-85 minutes. Round cake mold: ~40-50 minutes. Cupcakes: ~20-30 minutes. EAT 🙂
Have a slice of this, and you’ll be full of energy for your day! Like this guy: