Flourless Black Bean Chocolate Cake (gluten-free!)

• servings: 6 servings
• active time: 30 minutes
• total time: 1 hour 10 minutes

Ingredients

1 15.5 oz can black beans, drained and rinsed* (or 1 3/4 cups cooked black beans (301g)

3/4 cup granulated sugar (150g)

4 large eggs (200g)

5 tbsp melted butter or oil of your choice (vegetable, canola, grapeseed, avocado, a mild olive oil or refined coconut oil all work)

1 tbsp vanilla extract

5 tbsp cocoa (Dutch-process preferred) (26g)

1 tsp baking powder

1/2 tsp baking soda

Directions

Make the cake

Preheat oven to 350F. Grease and line 2 6-inch round cake pans with parchment paper.

In a high speed blender or food processor, puree the beans, sugar, oil, eggs and vanilla until completely smooth.

Add the cocoa powder, baking powder and baking soda directly to the blender and blend until smooth.

Divide batter equally into prepared pans and bake for 30-35 minutes, or until the top springs back. Let cool for 5 minutes before flipping the cake onto a cooling rack. Make the frosting as the cake cools completely. (I recommend the chocolate buttercream by Sally's Baking Addiction!)

Nutrition

• Serving Size: 6
• Calories: 310 kcal
• Total Fat: 13 g
• Saturated Fat: 7 g
• Unsaturated Fat: 5 g
• Trans Fat: 0.4 g
• Cholesterol: 149 mg
• Sodium: 567 mg
• Total Carbohydrate: 40 g
• Dietary Fiber: 7 g
• Total Sugars: 25 g
• Protein: 10 g