Updated: Sep 8, 2021
"You can have all of your cake and eat it too” was never so true with this Maple Chocolate Bean Cake recipe! Full of fiber, protein and naturally gluten-free, this is sure to be a crowd pleasure! Enjoy!
Free from nut, gluten, soy, sesame, fish, shellfish
Approximately 10 slices
Suggested Baking Dish: 9” round, single layer
Approximately 2 cups (1-15 Oz Can) beans (Great Northern or Black), drained
1 egg yolk
1 1/2 TBSP pure vanilla extract
1/2 tsp sea salt
6 TBSP butter, melted
1/2 cup pure Maple Syrup, scant
5 TBSP unsweetened cocoa powder
2 tsp baking powder
Preheat oven to 350 degrees. Grease a 9” round baking pan. Instead of flour, use cocoa to coat pan so that it releases easily when inverted on the serving dish.
Rinse beans well (if using canned) and drain completely.
In a food processor, add beans and eggs. Whip on high. Then, add rest of the ingredients. Continue to process until mixture is free of lumps and appears smooth.
Pour batter into pan. Bake at 350 degrees for approximately 45 minutes or until a toothpick comes out clean. (batter will be thin).
Place baked cake on cooling rack for 10 minutes. Invert onto serving tray and immediately place in freezer to lock in moisture.
Prepare your favorite chocolate frosting. We love to use the recipe on the back of the Hershey cocoa container! We cut the volume of the recipe in half and only frost the top of the cake! It’s great with a bit of sprinkled powered sugar too!
When you are done preparing the frosting, pull the cake from the freezer and frost the cake. Refrigerate cake and serve cold or freeze it for later. Either way, this cake is delicious and your guests will never know it was made with beans!
Based on 1/10th slice, single layer cake, unfrosted. Nutrient analysis is only an approximation. Nutrition components very based on type of products used and exact size of finished product.
Dietary Fiber: 4 g
Protein: 7 g
Total fat: 10 g
Total sugar: 10 g
Adapted from: Healthy Indulgences
If you wish to duplicate this recipe, please provide credit to the original author, linking this website to your work. All rights reserved.