Sunday, 22 April 2012

Black bean chocolate cake

Not your typical chocolate cake however it has a dense texture and is a healthy alternative, it is gluten and dairy free and because you're using the whole cooked bean, it is high in soluble fibre and minerals. 


  • 450g cooked black beans (AKA turtle beans, can use canned)
  • 1 banana
  • 3 eggs (free range, organic preferred)
  • 1/2 cup raw cacao powder
  • 3 tbs of ricebran or grapeseed oil
  • 1/8 tsp salt (preferably Himalayan sea salt)
  • 1 1/2 tsp each of baking powder and baking soda
  • 1/3 cup rapadura sugar or organic honey


This is the easy part.. just whizz everything in a food processor until smooth consistency and pour into a greased/lined rectangular pan.

Bake on 180C until cooked through (about 20-30 mins) - test by pressing and seeing if it bounces back.

I also choose to put an icing on consisting of 1/4 cup coconut oil, 1 tbsp cacao powder and stevia - melt in a pan and pour over the cake in the tin, it keeps the cake moist.

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