Vegan Black Bean and Chocolate Cake with Avocado Frosting
I have a friend who is converting from a vegetarian to a vegan and she is heavily interested in vegan cooking.
After a few conversations around vegan food and deciding we would spend a day experimenting I got excited to have my own baking experiment and make her a cake.
I do actually have a vegan cake on my blog that I have previously created (see Vegan Chocolate Cake), a nut dense cake, however I wanted to make a cost effective and easy recipe for anyone to be able to make.
To add my unusual spin on things I ended up basing the cake on black beans to ensure a sturdy and moist cake, used seeds to mimic eggs and avocado to substitute cream.
The outcome is a healthy vegan friendly moreish cake that was gone in minutes of hitting the table.
- 15g flaxseed
- 3 tbsn water
- 140g cooked black beans
- 70ml water
- 125g sugar
- 70ml canola oil
- 90g plain flour
- 45g cocoa powder
- 2 tsn baking powder
- ½ tsn bicarbonate of soda
- 40g maple syrup
- 1 avocado
- 20g cocoa powder
- Grind the flaxseeds in a mortar and pestle until it resembles a sand like consistency.
- Add the 3 tbsn of water and stir. Leave aside to gel.
- Pre-heat the oven to 180 c degrees and line a 25cm cake tin with baking paper.
- Rinse the cooked black beans and place in a food processor with the 70ml of water, blitz until pureed and smooth.
- Add the sugar, flaxseed mix and oil to the bean mix. Blitz until smooth and silky.
- Pour the mix into a bowl and add the flour, cocoa powder, baking powder and bicarb.
- Using a hand whisk beat until the mix is combine and silky.
- Pour the mix into the cake tin and flatten the top with the back of a spoon and bake for 45 minutes or until a skewer inserted in the center comes out clean.
- Place the cake on a cooling rack until cold.
- To make the frosting place the maple syrup, avo and cocoa powder into the food processor and blitz until silky sooth.
- Cut the cooled cake in half horizontally.
- Using a spatula spread half the frosting on the bottom cake layer and top with the second layer.
- Using the remaining frosting to ice the top and sides of the cake.
- If you would like to make cupcakes instead of a cake you can pour the mix into cupcake patties and bake for 20 minutes or until a skewer inserted into the center comes out clean. You can then use a piping bag and star nozzle to pipe the icing.
Like this recipe? Subscribe via RSS or email to get my new entries and more scrumptious recipes with reviews.