Here is a guest post from my lovely friend, Nemi. Who else is super excited to try out this mouthwatering recipe?!
You can follow Nemi on Facebook and check out her blog at www.anemistyle.com.
A few months ago, Tomi (VeganNigerian.com) and I created a vegan challenge where people had to create a sweet and savoury dish with the secret ingredient 'Beans'. We decided to do the challenges ourselves and for me it was a fun and exciting culinary journey. After lots of failed experiments, I tried this chocolate fudge cake and it was delicious! I seriously could not believe it was so tasty and there was no hint of beans whatsoever.
I decided to test this recipe on an unsuspecting member of the public (Le Husband). After work one evening, I told him I fancied dessert after dinner and asked if he would be interested. Of course he said yes, so I went into the kitchen and secretly performed the beanie magic and voila! Chocolate fudge cake - crispy on top and gooey inside. After devouring the 'creation', I asked him if anything felt different and he couldn't find anything other than the cake tasting a bit gluten-free....ha!
I later revealed the secret ingredient, leaving him feeling hoodwinked lol!
This black bean chocolate fudge cake is a gluten-free and healthier alternative to the usual chocolate cake. It is especially great for women during PMS and pregnancy because it is chock full of so many good-for-you nutrients like:
Folate - Great for women's reproductive health
Fibre - Keeps you fuller for longer
Protein - Building blocks for bones, muscles, cartilage, skin
Copper - Balances cholesterol and an antioxidant
Manganese - Strong bones, smooth skin and controls blood sugar
Iron - Supply oxygen to blood, brain health and sustained energy
Here is what you will need:
1. 1 can of 400g black beans- washed and drained
2. 1.5 teaspoon of baking powder
3. 3-5 tablespoons of unsweetened cocoa powder
4. Half a cup of sugar (can be substituted with sweetener)
5. 1 teaspoon of vanilla extract
6. 3 tablespoons of coconut oil
7. Pinch of sea salt
8. 1 flax egg (2 tablespoons of ground flaxseed and 6 tablespoons of water, leave to soak for 15 min)
Preheat oven at 170 degrees Celsius and grease muffin tin or cake pan.
Prepare the flax egg by mixing 2 tablespoons of grounded flaxseed and 6 tablespoons of water.
Put all the ingredients (from the ingredient list) in a food processor or blender and blend until smooth.