Black Bean Chocolate Cake with (optional) Chocolate Avocado Frosting

I know it sounds really weird, especially with the frosting being made of avocados! Despite the name and ingredients, it tastes like a somewhat dense chocolate cake. It’s also got a lot of other interestingly good things about it, like having no flour, and you just put all the cake ingredients in a blender to mix it. Simple, and a bit healthier than your typical chocolate cake.

Ingredients

Cake

• 1 & 1/2 cups plain cooked black beans (about 1 can)
• 4 large eggs
• 1/2 cup light tasting oil (I use avocado or olive oil)
• 1 TBSP vanilla extract
• 1/2 cup cocoa powder (unsweetened, not drink mix)
• 1 tsp baking powder
• 1/4 tsp baking soda
• 3/4 tsp fine sea salt
• 1/2 cup Truvia Baking Blend

Frosting

• 2 large ripe (but not mushy) avocadoes
• 1/4 cup cocoa powder (unsweetened, not drink mix)
• 1/2 cup Truvia Baking Blend
• 1 tsp vanilla extract

Instructions

NOTE! Let this cake “mature” for 12 hours before serving.

1. Preheat the oven to 350f, and spray an 8-inch square pan with non-stick baking spray.
2. Place all the ingredients in order, into a blender. Blend for 20 seconds, or until smooth.
3. Pour the batter into the prepared pan, and bake in the middle of the preheated oven for 35 to 40 minutes, or until a toothpick inserted into the center comes out with just a few moist crumbs.
4. Cool in the pan on a cooling rack until completely cooled.
5. Remove from the pan and wrap tightly in plastic wrap.
6. Refrigerate for 12 to 24 hours.
7. Beat the avocado, Truvia Baking Blend, cocoa powder, and vanilla extract until smooth and creamy.
8. Unwrap the cake and place on a serving plate or into the baking pan after it’s been cleaned.
9. Frost the cake, and serve immediately (see notes).
10. Store in the fridge for up to 3 days frosted, and up to 5 days without frosting. Bring to room temperature before serving.

Makes 9 Servings

Notes

• The cake really does need to sit overnight in the fridge to give it the texture and flavor of cake.
• If using canned beans, be sure to rinse and strain them before adding them to the blender.
• If I don’t make the frosting, I generally serve this cake with a little whipped cream and/or sugar-free chocolate syrup.
• The frosting will discolor if not served soon after it’s made, but it still tastes good a day or two later. I generally won’t make this frosting if I don’t plan on serving the whole cake within 24 hours.
• The cake is best at room temperature, so take it out of the fridge at least 15 minutes before serving.