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Gluten Free Chocolate Cake

This rich, fudgy gluten free chocolate cake is a breeze to make and high in protein (thanks, black beans!) It's not overly sweet and boasts a beautiful dark-chocolate flavour. If you're looking to make it fancy, add some orange and BAM! 

"Talk about a cake with benefits! It’s packed with protein and fiber to satisfy your taste buds and your body. And using coconut sugar, which is mineral-rich and lower on the glycemic index, is a fantastic alternative to conventional sugar.” Erika Weissenborn B.Sc. FNH, CHN

 

SERVINGS: 12 Slices

INGREDIENTS

🍫 ¼ cup water

🍫 2 Tbsp Holy Crap Natural Superseed Blend

🍫 1 can black beans, drained and rinsed

🍫 2 large eggs

🍫 ½ cup sugar (coconut sugar, brown sugar or white sugar)

🍫 3 Tbsp cocoa powder

🍫 1 tsp pure vanilla extract

🍫 1 tsp baking powder

🍫 Zest from 1 orange (optional)

🍫 ½ – ¾ tsp salt

🍫 ½ cup chopped vegan chocolate

 

DIRECTIONS

▶︎ Preheat the oven to 350°F and line a loaf pan with parchment paper.

▶︎ Pour the water into a bowl, stir in the Natural Superseed Blend cereal and let sit for 5 minutes.

▶︎ Place all the ingredients, except the chopped chocolate and blackberries, in a blender and process until smooth. Pour the batter into the loaf pan, sprinkle the chopped chocolate evenly across the surface and use the back of a spoon to push it all into the batter. Bake for 35 minutes.

▶︎ Remove from the oven and transfer the loaf pan to a wire rack to cool completely. To serve, remove the cake from the pan, discard the parchment paper and cut into individual slices. The cake will keep refrigerated in an airtight container for up to 5 days.

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