Chocolate Bean Cake, from Debbie in Portland
Debbie made this cake and had me try it when we visited rainy Portland last weekend. Debbie firmly believes that “Chocolate is Non-Negotiable!” 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
- 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
- 1-2 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 batter into 8″ square baking pan. Bake 45 minutes or until toothpick in center comes out clean.
- Cover entire cake with chocolate sauce (recipe below), or add to 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.
Robyn Openshaw, MSW, is the bestselling author of The Green Smoothies Diet, 12 Steps to Whole Foods, and 2017’s #1 Amazon Bestseller and USA Today Bestseller, Vibe. Learn more about how to make the journey painless, from the nutrient-scarce Standard American Diet, to a whole-foods diet, in her free video masterclass 12 Steps to Whole Foods.