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BLACK BEAN CHOCOLATE CAKE

Prep Time30 MINS
Cook Time45 MINS
Serves8

Ingredients

Serves 8
  • 1 can GOODE Black beans – drained
  • 1 tsp Instant coffee
  • 12 large Medjool dates – pitted
  • 3/4 cup Vegetable oil
  • 1/2 cup Cocoa powder
  • 4 tbsp Gluten free Oat flour
  • 1 tsp Baking powder
  • 1/2 tsp Baking soda
  • 1/4 cup Maple syrup
  • 1/2 tsp Salt
  • For the Frosting:
  • 2 ripe avocados
  • 6 tbsp cocoa powder
  • 6 tbsp maple syrup

instructions

Step 1.

FOR CAKE:

Preheat fan oven to 380F.
Add the drained black beans, pitted dates, maple syrup, and oil together in a food processor and blitz on high until a paste is formed.

Step 2.

Add rest of ingredients to food processor and blitz until everything is well incorporated. Pour into a 20cm springform cake tin lined with baking paper on the bottom. Smooth over the top of the cake with the back of a spoon.

Step 3.

Bake for 45 minutes fan oven to 380F. Cake is cooked when a skewer can be inserted into the center and it comes out clean.
Once cooked, remove cake from oven, let it sit in the tin to cool for 10 minutes. Then, release spring on tin, take cake out and place on a wire rack, over with a tea towel and let it come to room temperature.

Step 4.

FOR FROSTING:

Scoop the flesh out of the avocados and add to food processor, along with the cocoa powder and maple syrup. Blitz until smooth an creamy. Spoon the frosting onto cooled cake.

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