Killer Flourless Cake
NO ONE WILL BELIEVE this rich, moist, and deliciously decadent cake is made without flour, eggs, or dairy. The secret? Black beans! Don’t let that scare you. Black beans are packed with B6 (folate), and anti-inflammatory properties, making them a nutritious and delicious choice.
Ingredients
- 2 cans 30-32 oz. black beans, drained and rinsed with water
- 1 cup finely ground almonds or almond flour
- 1 ½ teaspoon baking powder
- ½ teaspoon baking soda
- ¼ teaspoon sea salt
- 1/3 cup unsweetened cocoa powder or raw cacao powder
- 2/3 cup + 2 Tablespoons Coconut sugar or Sucanat or organic cane sugar OR 1/3 cup + 1 Tablespoon agave or honey
- 2 teaspoons pure vanilla extract
- ¼ cup unsweetened applesauce
- 2 Tablespoons extra light tasting olive oil or oil of choice
- ¼ cup unsweetened vanilla almond milk or milk of choice
- 1 cup dark chocolate chips + 3 Tablespoons Additional milk for melting the chocolate
Instructions
- Preheat oven to 350° F. Spray 10” cake pan.
- Drain and rinse the beans.
- Pulse the almonds in a blender or food processor until they’re finely ground. Measure again. When ground, the nuts will take up less space and you will find you likely have more than you need. Pour them into a bowl and add the other dry ingredients. Mix with a fork.
- Then pour the liquid ingredients into the blender or food processor.
- Add black beans and pulse/chop until mixture is the consistency of a very thick shake. You may need to occasionally stop and stir it with a spoon, so the blades reach ALL of the beans.
- Then pour into a SEPARATE bowl. Do not add to the dry mix yet.
- Slowly heat the 3 tablespoons of milk with the chocolate chips in a small saucepan and stir constantly until smooth and creamy.
- Add to the bean mixture and stir thoroughly.
- Finally add to the dry ingredients and stir by hand just until well blended.
- Pour into cake pan and bake for 45 – 50 minutes. It will rise and sink down as it cools. Serves 10 – 12
Notes
This has 8.5 grams of protein per slice if serving 10 people.
