Black Bean Brownie Cake
Little cake, great treat. Black Bean Brownie Cake-vegan, gluten free, dairy free.
Servings 6 slices
Calories 329kcal
Ingredients
- 1 can black beans 15 oz., drained
- ½ cup oats
- 1 ripe banana
- ½ teaspoon baking powder
- ½ teaspoon sea salt
- 1 teaspoon vanilla
- 1 tablespoon coconut oil + more for oiling cake pan
- 2 tablespoon cocoa or cacao powder
- ½ cup vegan chocolate chips
- Note: with the chocolate chips this recipe is really sweet enough in my opinion, and is really a great chocolate treat. The glaze made the picture pretty, but it is optional
Glaze
- 3 tablespoon maple syrup
- 2 tablespoon cocoa powder
- 1 tablespoon soy milk or as needed to get the thin texture for your glaze
Instructions
- Preheat oven to 350 degrees
- Put all ingredients except chocolate chips in food processor and blend until smooth.
- Add chocolate chips and blend with spoon, not with food processor
- Grease 7 ½" springform pan. (I use a springform pan because it releases the sides easily without sticking. If you don't have a small springform pan, use an 8" square pan, although your brownie cake will be thinner)
- Bake for 30 minutes. After removing from oven, let cool, and release the side of the springform pan
Glaze
- Mix all glaze ingredients and heat in the microwave for 20 seconds to get the consistency that you want for your glaze. Stir again and drizzle on baked brownie cake
