This is something Debbie made and brought for me to try, as we were driving all over the rainy greater Portland area last weekend. That’s “Chocolate is Non-Negotiable” Debbie. If you can’t beat the chocolate addiction, make it tons more nutritious! This cake is rich and yummy and it comes to you with love from Portland–enjoy!
Debbie’s Chocolate Bean Cake
Smother this in the Chocolate Sauce (below).
2 cups whole-grain flour
¾ cup unsweetened cocoa powder
¾ cup coconut sugar
¼ cup flax seed, ground
2 tsp. baking powder, non-aluminum
½ tsp. Original Crystal Himalayan Salt (or Real Salt)
2 cups cooked beans (lima, navy, cannellini)–about 1 ½ 15 oz. cans, rinsed well
1 to 2 tsp. vanilla
1 ¼ cup almond or rice milk
½ cup pure maple syrup
Preheat oven to 350. Combine first 6 dry ingredients in a bowl. In blender, puree next 4 wet ingredients. Pour blender mix into bowl of dry ingredients and mix thoroughly. Add a little water if batter seems thick. Pour into 8″ square baking pan. Bake 45 min. or until toothpick in center comes out clean. Cover with Sauce now, or each piece individually as needed. Can be refrigerated or frozen.
1 cup coconut sugar
1 cup unsweetened cocoa powder
1 tsp. Original Crystal Himalayan Salt
1 cup almond or rice milk
1 – 3 tsp. vanilla
1 – 3 tsp. flax oil or nut butter (optional, aids with texture)
Mix first 3 ingredients in a medium bowl. Add next 3 wet ingredients and stir well. Refrigerate and use as needed. May need to be stirred again before first use, as cocoa powder tends to float to the top.