Raw Chocolate Black Bean Cake
'Black beans in a cake?' I hear you asking. I promise by the end of it you wont even taste the beans. They give the cake such a deliciously creamy texture that its just like using cashews.
Not only is this cake raw, it's also completely vegan, gluten free, nut free and refined sugar free. It's an absolute winner!
I'd seen black beans used in brownies and other healthy desserts before, however never in a raw cake like this one. With my brother having a nut allergy I've been looking for good nut free replacements for the nut filled raw desserts that are everywhere, and are utterly delicious.
Thats when it clicked, if you blend black beans they turn into a creamy mush, so why can't these work as a mousse like filling in a cake instead of a nut? After a little trial and error I was so excited with the end result and I'm so excited to be sharing this recipe with you, so here it is.
Raw Chocolate Black Bean Cake
Raw | Vegan | Gluten Free | Nut Free
Ingredients
Base:
3/4 cups of sunflower seed
2 tbsp of coconut oil (melted)
8 dates
2 tbsp of cacao powder
1 tsp of cinnamon
Filling:
2 cans of cooked black beans (rinsed)
1/4 cup of rice milk (or any other plant milk)
2 tbsp of rice malt syrup (or other liquid sweetener)
1 tsp of vanilla extract
180g dark chocolate (melted)
2 tbsp of coconut oil (melted)
Method
Base:
In a food processor or high powered blender combine all ingredients for the base until well mixed and sticky.
Line a cake tray with baking paper.
Pour in the base, flattening it evenly over the bottom.
Place it in the freezer to set.
Filling:
Melt the chocolate and coconut oil over the stove.
Combine the remaining filling ingredients in the processor until the black beans have become almost totally mashed together.
Add in the melted chocolate and coconut oil, then finish mixing everything until it has become a creamy consistency. If needed, add more rice/plant milk.
When totally combined, take the base out of the freezer and pour the filling on top.
Return the cake to the freezer for an hour and then move it to be stored in the fridge.
Remove from the fridge 15 minutes before serving and enjoy!
I can honestly say this is my favourite raw cake to make, I even made it as my birthday cake this year! Its just that good. But you don't have to take my word for it, you can try it for yourself. I'd love to hear your opinion!
If you do make it I'd love to see, feel free to send me a picture or tag me on instagram @projectnourish.
