Recipe, Uncategorized

“Trust me on this” cake {black bean avocado chocolate snacking cake}

It’s January, so perhaps I need to be
 posting more about juices and carrot cumin salads, and while I have been enjoying quite a few carrot cumin salads, I made this cake the 
other day on a whim and it really shocked me (and a few people that
 were around at the time). I pretty much view making healthy things 
as one part challenge, one part useful. Healthier desserts are
 useful because yes, they tend to be better for you, but I’m also
 not into the cult of total holier than thou health
food. And hey look, it’s still sugar, and it still
 should taste good. So, when it comes time to make something sweet
 healthier, especially CAKE, I’m thinking, COOL! This is
 an experiment! A challenge! Chemistry, if you
 will!

This cake
 sounds weird. It sounds like:

– it’s going to taste awful

– if it tastes good, it will be
in the less fun, good-for-you way

– it’s complicated

This cake is not any of the above
 things. Not only is it easy, it also achieves the full point of a 
chocolate cake, the point that many normal chocolate cakes miss:
 sticky, gooey, fudgy moistness. The
 black beans and avocado create an unbeatable texture. I encourage 
you to try it. I mean, why not? You’ll amaze people when you tell
 them what’s in it. Plus, it fills you up in ways that a normal cake 
does not, and, you know, it actually kinda has some nutrients in 
it. And a lotta protein.

Smitten Kitchen blogged once about a
”snacking cake” and I realized I loved that concept: a cake that 
calls for eating on afternoons, for breakfast, as a snack. A cake 
that’s not so sugary that your teeth hurt. A cake you can eat
 whenever. While this is incredibly rich and chocolatey, it’s also 
hearty and not too sugary. This is a snacking cake.

P.S. You must promise to use a bundt 
pan. The texture depends on a bundt pan. 🙂

photo

{black bean 
avocado chocolate snacking cake}

dry

1
¾ cups whole wheat flour (use white to make this more dessert-y)

1 cup cocoa powder

3/4 cup brown sugar

2 ½ 
teaspoons baking powder

½ teaspoon baking soda

generous ½ teaspoon 
salt

½ teaspoon cinnamon

wet

3/4 cup rinsed 
black beans

1 cup of some kind of milk (dairy, soy, almond, etc)

½
 cup soft, mashed avocado

1/3 cup almonds

either 1 cup molasses or 2/3 cup
 maple syrup/honey (aka wet sugar)

½ cup either coffee or water

1/3 
cup olive oil

2 teaspoons vanilla extract

1/2 cup chocolate chips

Directions: Preheat oven to 350. Combine dry 
ingredients in a mixing bowl and stir until incorporated. Add the 
beans, milk, avocado, almonds, and wet sugar (either the molasses,
maple syrup, or brown rice syrup) to a food processor or strong
 blender. Pulse until finely blended (it should look like a thick
 brown smoothie). Add said blender puree to the rest of the wet 
ingredients in a large bowl and mix together. Combine the dry and
 wet ingredients and stir until just combined and there are no 
hidden pockets of flour. Add the chocolate chips and give the 
batter a few quick mixes. Pour into a greased bundt pan. Bake for
 approx. 30-35 minutes. To ensure a moist cake, take the cake out on
 the early side. It shouldn’t jiggle, but a toothpick or fork 
should come out with some cake on it.

(I added 
thisfrosting (+ cocoa powder) to one version of the cake,
 pictured above, but I think this cake is best with a minimal
sprinkle of powdered sugar. To sweeten it up, I’m sure it’d be 
great with whipped cream or ice cream.)

Update: I’ve messed around a bit with the sugar levels. Here’s the thing: everyone likes different levels of sugar. If you use molasses, use more because it is not as sweet. If using honey or maple syrup, use less. Toppings are optional; I still believe this cake stands well on its own.

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