Did the title gross you out a little bit? I mean, it is a chocolate cake made without flour and refined sugar, with a whole can of black beans. The icing, completely dairy-free, is made of whipped coconut cream with a touch of maple and vanilla. There are two kinds of people in the world: ones that will eagerly give this a try and declare that the black beans are completely concealed, and those who refuse to take a bite because of the whole flourless/sugarfree fact.
I’m assuming you are the former. 😉
Blender recipe alert! I love those. Isn’t it 10x more awesome when a recipe can be made in one container, than, say, three or four? I think the best part of the recipe is that you can decorate it any way you like – I went the simple route and used fresh berries with milk chocolate shavings. I’m thinking some banana slices, and a drizzle of peanut butter, would be incredible too. Or maybe poached pears? Really, the options are endless.
For the coconut whipped cream, I simply refrigerated a can of coconut milk overnight and beat the CREAM ONLY for a minute or so, until creamy, then added a little maple syrup and vanilla extract. The coconut whipped cream can be refrigerated in a separate container until ready to spread.
Decorated with fresh raspberries and milk chocolate shavings, this was the perfect way to celebrate 2016. You guys are going to love this easy, delicious, and oh-so-nutritious cake. Watch slices just FLY off the table at your next family gathering and think of all the vitamins, minerals, and protein in each cakey, chocolatey bite.
Black Bean Chocolate Cake
- 15 oz unseasoned black beans
- 5 large eggs
- 1 tbsp pure vanilla extract
- 1/2 tsp fine sea salt
- 6 tbsp coconut oil (1/4 cup + 2 tbsp)
- 1/2 cup honey
- 6 tbsp cocoa powder (1/4 cup + 2 tbsp)
- 1 tsp baking powder
- 1/2 tsp baking soda
- Preheat oven to 325 degrees.
- Grease a cake pan or springform pan. We used a 9” pan.
- Drain and rinse beans. Shake off the water.
- Put all ingredients in the food processor or blender. Beat on high until the beans are completely mashed and the batter is very smooth.
- Scrape batter into pan.
- Tap on counter to pop the bubbles.
- Bake for 45 minutes. Cake is done when the top is round, cracked, and firm. Check to see if a knife comes out clean.
- Cool, then cover and refrigerate.
- Let the cake sit overnight in the fridge, or at least 8 hours for the best flavour.
- Serve the next day with coconut whipped cream, raspberries, and additional coconut, cocoa powder, or chocolate flakes!
Please, take a bite!
You must be wondering how this guy tastes! I’ll try to describe it:
- Rich and chocolatey, like the outside of a molten chocolate lava cake
- Soft and tender, but not fall-apart soft
- Just sweet enough
- Great contrast between the rich chocolate and light flavor of the coconut cream
- Slightly chewy, but melts in your mouth
Just make this ASAP 🙂 We brought this whole cake to a party with three families, and cut it into the tiniest slivers. Everyone finished their slice, and many had seconds. This is a recipe that I will be making again and again!
What else has been up recently?
On Saturday, Dad and I went to Toronto
where we (okay, I) indulged on the most beautiful pastries. We also visited the Ripley Aquarium in Toronto’s downtown core. You can check out the post here
, which I promise isn’t filled with iPhone photos like this one!
I was so happy when I received a message from Mom, who recently made my almond cake recipe
. Hers looks just like mine!
And she sent me this. My mom is too cute. 🙂
At the aforementioned family party where we enjoyed the black bean chocolate cake, there was a kitty called Mitten! Mitten is from Montreal, and he is just like a dog. 🙂
Before Dad and I came to Ontario, and before we did all the grocery shopping/buying essentials/eating in Waterloo
, we had dim sum in Richmond with Aunt Mimi and Uncle Charles. The milk and egg cream buns were my favourite. The yellow goop inside is unexplainably good – like a melted bo lo bao
! Liquid gold, I swear. Do you like dim sum?
I’m not quite sure how to describe these, other than mashed taro surrounding chopped duck meat, rolled in crispy “shreds” and deep-fried. I had a couple of these too, sans the meat inside which I found too chewy. But the crispy exterior was light and had great texture that contrasted with the tender taro. Mmmm.
Toronto’s Pearson airport is so hard to navigate!
I mentioned in a previous post that Dad and I had brunch together on our first day in Waterloo. Here’s what I had – a London fog latte (it was overwhelmingly sweet and definitely the creamiest I’ve had – in a not-very-good way) with the smoked salmon scramble. The toast was homemade and so good with wilted spinach, goat cheese, shallots, and egg. I liked their jam, too!
I bought a scone to enjoy at home, but accidentally ate it all on the car ride to Costco. Oops.
Breakfast the next day involved toast, almond and peanut butter, sliced banana, and lots of cinnamon.
Dad and I also had a Mexican dinner – his in the form of unpictured tacos, but I had mine in a quinoa bake topped with avocado, salsa, and plain yogurt as a sub for sour cream. I used ground chicken instead of ground beef, and it was my first time cooking meat by myself! 😀
I’m trying to remember what I put in here, but I’m pretty sure it was just a mishmash of veggies with goat cheese and cheddar.
I made a chocolate mug cake
another day, which we shared. Such an indulgent dessert that takes just a minute to make and another minute in the microwave.
We split it 50/50 but Dad doesn’t like warm desserts. 😦 I topped mine with more chocolate (can never have enough, am I right?) and lots of creamy peanut butter. Best. Dessert. Ever.
Omelet with asparagus, brie (oh, this was so good) and avocado toast topped with truffle salt. A super filling breakfast for a very busy day.
Another Princess Café
knockoff panini sandwich with butternut squash soup. This sammie was filled with sliced apple, brie, mustard, spinach, and some garlic and herb goat cheese.
It doesn’t get much better than a hot, crispy sandwich filled with creamy, melty cheese.
Tofu sautéed with veggies and peanut sauce
on a bed of quinoa. This plate was inhaled! I would probably even eat uncooked pasta or rotten berries if they were smothered in this peanut sauce. It’s just so good.
Lastly, a sweet note: yogurt with microwaved apple (chopped apple in the micro for a minute with some water and cinnamon), almond butter, and coconut cashews. Ah, the perfect end to my day.
I know it was a super quick post today but I am off to a Power Yoga class this morning before a lab (a human CADAVER lab – I’m SO excited! We’re looking at shoulders today. More later!) and another couple of classes in the afternoon.
Happy Wednesday, everyone!