I first tried black bean chocolate cake at the birthday party for a dear girlfriend’s young son. He has food sensitivities and we are always looking for ways to incorporate healthy protein sources and fresh fruits and vegetables that will also pass the taste test of our toughest critics – six kiddos under the age of 6 between us. 🙂 Oh yeah, this cake is flour less, gluten-free,  no dairy, no added fat and has a reduced sugar content! So, here is my take on that delicious cake…
Black Bean Chocolate Cake
14 oz can black beans, drained
1 grated medium organic zucchini
1/4 organic apple
3 large eggs
1/2 cup coconut sugar
1/2 cup dark chocolate 70% (I use raw cacao powder)
1/2 teaspoon ginger
1/2 vanilla pod, scraped
1 teaspoon baking powder
Juice and zest from 1/2 organic orange
1/4 teaspoon salt
In a blender combine all of the ingredients until it is smooth and free of any lumps. Pour the batter into a parchment lined loaf pan. And yes the batter is very liquid-y. Bake the cake in a preheated oven at 350 degrees for 30-40 min, and set a side to cool completely before removing it from the pan. Store in the fridge. Serve with fresh berries or toasted.
