Chocolate Cake, healthy-ish of course…

Over the last few weeks I tried out a couple recipes for my daughter’s birthday party that was the other day. The first one was good, everyone liked it except my husband, who said it tasted like chocolate covered beans… which is was I suppose…

Black Bean Brownies
1 1/2 cups black beans, drained and rinsed very well
2 tbsp cocoa powder
1/2 cup oats
1/3 cup pure maple syrup or honey
2 stevia packs or 2 tbsp sugar
1/4 cup coconut or vegetable oil
2 tsp pure vanilla extract
1/2 tsp baking powder
2/3 cup chocolate chips
optional: more chips, for presentation
Preheat oven to 350 F. Combine all ingredients except chips in a good food processor, and blend until completely smooth. Really blend well. (A blender can work if you absolutely must, but the texture—and even the taste—will be much better in a food processor.) Stir in the chips, then pour into a greased 8×8 pan. Optional: sprinkle extra chocolate chips over the top. Cook the black bean brownies 15-18 minutes, then let cool at least 10 minutes before trying to cut.
This amazing recipe is from one of my new favorite hot spots for vegan desserts: Chocolate Covered Katie

This second recipe was great! But not vegan, and so close to tasting like actual cake that perhaps it was too spot on. The recipe was so complex that the kitchen was a disaster afterward, everything was messy including the blender, the food processer, a sauce pan, measuring cups, two mixing bowls, and the baking pan! On top of that the cake was soooo tasty that we all had an extra piece each, and I gained nearly two pounds from it!

Chocolate Cake
1 1/2 cup packed almond meal
1/2 cup cocoa powder
1/2 teaspoon baking soda
pinch salt
1 1/2 cup packed pitted dates
1/2 cup water
3 eggs
2 Tablespoons coconut oil
2 teaspoons vanilla
1. Preheat oven to 325 degrees.
2. Mix together all dry ingredients (almond meal, cocoa powder, baking soda, and salt) in a bowl and set aside.
3. Place the dates and water in a food processor or strong blender and blend until it forms a smooth paste.
4. Mix the date paste with the wet ingredients (eggs, coconut oil, vanilla), and mix until smooth.
5. Add the wet to the dry and stir until smooth.
6. Grease an 8″ round cake pan, and pour in batter.
7. Bake for 25-30 minutes, or until a toothpick comes out clean. Let cool for at least 10-15 minutes before serving so that it has time to set.
-Make your own almond meal by processing raw almonds until no large chunks remain. Don’t over process because it will turn into almond butter.
-You may soak the dates for a few hours or overnight to make them softer and easier to blend.
-You can melt the coconut oil by putting it into your preheating oven, that saves getting an extra sauce pan messy.
I found the original recipe here: Spoonful of Sugarfree
(The frosting was basic buttercream using vegan butter and almond milk.)

Tomorrow I’ll post what cake we actually ended up doing for Meg’s Birthday Party :)

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2 Comments

  1. Could you substitute the eggs in the second recipe for apple sauce to make it vegan? 1/4 cup apple sauce + 1/2 teaspoon baking powder per egg.

    Reply

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