BLACK BEAN FUDGE CAKE – April 11, 2015
The following fudge cake recipe has no flour. The black beans provide a very soft smooth texture, but as well contains nutrients that are very beneficial to our health. Of course there is the sugar factor which is not the best for our health.
I usually buy dried beans as it is much cheaper. Soaking and cooking them take little work. I often cook them on a day that I am home.
I soak them overnight, drain and wash them. Then I cook them until they are done.
You will measure as many beans as you need in a recipe. Freeze the remainder for another time. I freeze them loose in a plastic bag so I can take out as many or few as I want. I often add a few to a salad.
If you start with the dried beans as I do instead of buying a can of beans, you will measure 2 cups of cooked drained beans for one 19 ounce can or enough for this recipe.
BLACK BEAN FUDGE CAKE
1 19 ounce can drained black beans or
2 cups black beans, soaked, cooked and drained
3 tablespoons vegetable oil
1/3 cup cocoa powder
½ teaspoon baking powder
1 pinch salt
1 teaspoon vanilla extract
2/3 cup sugar
½ cup chocolate chips (optional)
½ cup coarsely chopped walnuts
Preheat oven to 350 ° F degrees.
Lightly grease an 8-inch square baking pan and set aside.(Today I used an 8 by 11 inch pan – it was fine)
Combine the black beans, eggs, oil, cocoa powder, salt, vanilla extract, & sugar in a blender until smooth.
Stir in ¾ cup chopped walnuts
Pour the mixture evenly into the prepared pan.
Sprinkle the 1/2 cup chocolate chips (if using) over the top of the mixture.
Bake in the preheated oven until the top is dry and the edges start to pull away from the sides of the pan, about 25 to 30 minutes.
Cool completely on a wire rack and then cut brownies into desired size pieces.
Sorry that I have no picture with this recipe. We are in the process of putting all of my files on to a new computer and I couldn’t find the picture tonight. I am just glad that I could send a recipe.