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.
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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)
Step 1
Preheat oven at 170
degrees Celsius and grease muffin tin or cake pan.
Step 2
Prepare the flax egg by mixing 2 tablespoons of grounded flaxseed and 6 tablespoons of water.
Step 3
Put all the ingredients (from the ingredient list) in a food processor or blender and blend until smooth.
Step 4
Scoop mixture into a
greased muffin tin or cake tin.
Step 5
Bake in the oven for 15-25 minutes until a skewer comes out
clean or the top dries up.