VEGAN Chocolate cake (cocoa bean)
A Vegan, dairy free & Niutfree Chocolate cake
Servings 10
Calories 403kcal
Ingredients
- 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
Instructions
- 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
Notes
*** All nutritional information is approximate and intended as a guide
Nutrition
Calories: 403kcal | Carbohydrates: 40g | Protein: 7g | Fat: 28g | Saturated Fat: 17g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 6g | Sodium: 546mg | Potassium: 615mg | Fiber: 11g | Sugar: 21g | Vitamin A: 61IU | Vitamin C: 4mg | Calcium: 121mg | Iron: 3mg