Unusually Delightful

Once it’s cooked, you will not believe this chocolate & black bean cake contains black beans! It’s so yummy, even though at first sight of the recipe it seems a bit odd, please trust me when I say you’ll love it! Black beans have a wonderful density to them that makes this cake rich and decadent without an overload of the usual equivalent dairy products. As a result, you might have to hold yourself back from going back for seconds or even thirds, even though it may be considered by some as almost a salad! 

Recipe by Dr. Heidi Lescanec, an inspiring chef and Naturopath.

Yield: 4 portions / Prep time: 10 minutes / Cooking time: 50 minutes + 15 minutes cooling time

Ingredients

• • 1 cup Turbinado sugar
  • 1/4 cup cocoa
  • 1/2 tsp baking powder
  • 1/4 tsp baking soda
  • 2 cups black beans, unsalted (cooked/drained)
  • 1/3 cup orange juice (no pulp)
  • 4 eggs

Procedure

1. 1. Preheat the oven to 350°F.
   2. Mix all dry ingredients in a bowl and set aside.
   3.  In a food processor blend the beans and orange juice until smooth.
   4.  Add the eggs, one at a time, pulsing after each addition.
   5.  Add all dry ingredients and process until well-blended.
   6.  Pour into a 8 inch round cake pan (or cheesecake pan).
   7.  Bake for 45-50 mins or until toothpick inserted comes out clean.
   8.  Set aside to cool in the pan for 15 mins.

If you like this Chocolate & Black Bean Cake

More brilliant baking recipes like this can be found in The Doron Yoga Cookbook, featuring many joyful recipes for hungry yogis, available to download here.

Enjoy your cooking journey and taste the bliss!