Baking / Deserts
Black Bean Chocolate Cake
Recipe from Wick Nixon’s new cookbook, ‘Healthy Lunchbox Love’. To find out more: www.wickedwellbeing.com
A divine rich velvety flourless cake full of goodness, which is super quick to prepare. Serve as a dessert or as a healthy birthday cake! Alternatively, leave off the topping and serve as a chocolate brownie with natural yoghurt or ice cream (or in the kids’ lunchboxes).
PREP TIME: 10 mins
COOK TIME: 40 mins
Suitable to freeze
400g tin black beans, drained and rinsed (I use the Ceres brand)
80g coconut oil, softened (I will bring my own coconut oil) (or butter)
1/3 c coconut sugar
1 t vanilla essence (prefer the pure stuff than the imitation but no doubt you’ll already have it there)
¼ c cacao powder (I use either the Ceres brand or Natava by Superfoods)
2 t baking powder
1/3 c dark chocolate drops (I prefer the Healtheries brand of sugar free chocolate drops or the Well Naturally brand (they do a 90gm dark chocolate bar which I just cut up). If you can’t find them, just dark chocolate drops or melts are ok and I can just mention it.
1/3 c dark chocolate drops (recommended sugar-free)
Optional extra for serving: Dried or fresh raspberries for the topping (I will bring the freeze dried raspberries)
Preheat oven to 170°C. Line a 20cm cake tin with baking paper.
Place beans and eggs into food processor and process until smooth. Set aside.
In a separate bowl, cream coconut oil and coconut sugar until light and fluffy. Add vanilla essence. Sift in cacao powder and baking powder and pour in black bean mixture, along with dark chocolate drops. Gently fold the mixture together until just combined.
Pour into prepared tin and bake for 35 minutes or until a skewer comes out clean. Allow to stand in tin for 5 minutes before placing on a wire rack to cool.
To make the topping, place dark chocolate drops in a small pot over some boiling water and melt until smooth. Once the cake is completely cool, spread evenly over the top and finish off with some freeze dried or fresh raspberries if you wish. Place in the fridge for 5-10 minutes to allow the topping to set.
Top Tip: Store in an airtight container or cut up into slices and freeze.