Black Bean Chocolate Cake

Here is an interesting take on a chocolate cake recipe that uses black beans and Coconut Oil.

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Ingredients:

1 1/2 cup Rinsed Cooked Black Beans
1/3 cup Organic Agave Nectar
2 tsp Vanilla Extract or Vanilla Bean Scrapings
1 cup Egg Replacement (equivalent to five eggs)
1/2 cup Nutiva Organic Extra Virgin Coconut Oil
6 Tbs Organic Cacao Powder
1/4 Cup Coconut Flour
1 tsp Baking Soda
1 Small Pinch of Sea Salt
1 1/2 tsp Baking Powder

Directions:

1. In food processor or blender mix: Beans, vanilla, egg substitute and agave.

2. In small separate bowl melt Nutiva Extra Virgin Coconut Oil and then mix with cocoa powder, pour into food processor with remaining ingredients.

3. Blend until smooth and pudding like. Line baking pan with parchment paper and add extra virgin coconut oil to the sides of pan before filling with cake batter.

4. Bake at 325f for 30 minutes or until knife pulls clean through center

Recipe Credit: Darlene Green-Valletta, Florida

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  • http://twitter.com/courtneywright1 Courtney Wright

    Not sure if my previous question posted, but I want to sub Coconut Manna for the coconut powder and some of the oil. Trying to find out the ration of dried coconut to oil in the Coconut Manna so that I don’t have to go buy any coconut powder. I have all the other ingredients here at home right now!

    • http://nutiva.com/articles Nutiva Team

      Oops. We fixed this a few days ago, sorry about that. There was Typo on the part of the Recipe Club member who submitted this recipe. “Coconut Powder” should have read “Cacao Powder.” Sorry for the inconvenience.

      It’s Cacao Powder you need.

  • Dilyn

    I think I will try this recipe without the agave nectar.  Using that stuff is like eating pure fructose – totally bad for you.  1 1/2 C palm sugar (low glycemic index) and 1/2 C water makes a great substitute for agave syrup.

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