VEGAN chocolate cake (cocoa bean)
A couple of weeks ago the lovely Rachel Khoo sent me her new book “The Little Swedish Kitchen.” learn how I chose the VEGAN Chocolate Cake recipe to review!!
How cute is this packing?
On review it’s fair to say I love the book there are some weird and delicious recipes in there.
So nice and it takes us through a whole year in Sweden, 100 recipes! Rachel’s new cookbook lets you in on what the Swedish like to call Lagom . . . the art of not too little, not too much but just the right amount.
Learn how to cook beautiful, fuss-free food . . .
I’m slightly obsessed with Cookery Books – I have a lot! This one now sits proudly in my collection!
If you fancy it – it’s here:
So as I had a good look through I wondered which recipe to blog and share with you?
Well one hit me and I decided on this VEGAN cocoa bean cake
It’s Free From a lot and the ingredients are VERY interesting so I though why not have a go! Basically it’s a Brownie Like VEGAN Chocolate Cake! Yum
The VEGAN Chocolate Cake – that’s so chocolatey
And this is why Rachel developed it:
‘I don’t often get invited to dinner parties (the curse of being a professional cook) but when I do, the invite is usually a bittersweet one.
More often than not I’m asked to bring a dish, usually pudding. On one occasion the hostess asked me if I could make a chocolate cake.
Sure, not a problem, I said. She later disclosed that the cake in question needed to be vegan and gluten-, nut- and refined-sugar free.
Never one to shy away from a challenge, I came up with this delicious, dense cocoa bean cake, which makes a perfect pudding for the pickiest dinner dates’.
So I was a little sceptical as I read through the ingredients:
- black beans?
- Ground flax seeds?
- Avocado Icing?
Vegan Chocolate Cake Icing
Anyway I have to tell you (real & honest) it’s amazing!!
And the icing? Just incredible – made from avocados?
Have a go at Rachel’s VEGAN cocoa bean cake – I think you’ll be surprised!
Also know in some circles as Rachel Khoo’s Mud Cake
I didn’t do this but it’s lovely served with red fruits piled on top to make an amazing centrepiece to any party!
P.s Let me know what you think of this VEGAN cocoa bean cake in the comments below if you have a go!
P.s.s – Thanks you Rachel Khoo for letting me share her recipe. Check her out!
Linked to #weshouldcocoa
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VEGAN Chocolate cake (cocoa bean)
- For the cake
- 240 g cooked black beans or 1 x 400g can black beans, drained
- 100 g dates pitted
- 175 ml vegetable or coconut oil
- 80 g ground flaxseeds
- 80 g cocoa powder
- 2 tsp baking powder
- 2 tsp bicarbonate of soda
- 150 g maple or carob syrup
- 1 tsp salt
- For the icing
- 2 very ripe avocados
- 4 tbsp cocoa powder
- 4 tbsp carob or maple syrup
- Preheat the oven to 180C (fan). In a food processor, blend the beans, dates and oil together to a smooth paste. Add the other ingredients and blend until everything is well incorporated.
- Pour into a 20cm cake tin lined with baking paper and use a palette knife or spoon to smooth the top. Bake for 45 minutes in the centre of the oven or until a skewer comes out clean.
- Leave to cool on a wire rack before placing carefully on a serving plate (it breaks easily).
- To make the icing, scoop the avocados out of their skin and blend in a food processor with the other icing ingredients. Adjust the syrup to taste. Use a palette knife to spread over the top of the cake.
- The cake will keep in an airtight container for several days