(one cake = ~ 9 servings)
- One 15oz/425 g can of cooked black beans (unsalted preferred). Can also use the same amount of cooked lentils or chickpeas.
- 5 large eggs
- 1 tablespoon vanilla extract (optional)
- 6 tablespoons prune puree (this is a substitute for butter, so if you can’t find prune puree you can always use butter instead)
- 2/3 cup of sugar or ½ cup of honey
- 7 tablespoons cocoa powder (unsweetened)
- 2 teaspoons baking powder
coconut flakes, almond slices, fruit or nut pieces, dark chocolate shavings
Preheat the oven to 350° F/165° C. Grease a 9 in (23 cm) cake pan with vegetable/olive oil, butter, or cooking spray. Rinse and drain the beans and mash them well with a fork or in a blender/food processor. Add in the vanilla extract, 5 beaten eggs, and prune puree. Make sure wet ingredients are mixed very well. Combine the dry ingredients—cocoa powder, sugar, and baking powder—in another bowl. Slowly add the dry ingredients to the wet ingredients, mixing very vigorously. The batter should be very runny and smooth. Pour the batter into the greased pan and sprinkle on any desired toppings. Bake in the oven for 40-45 minutes (a fork should come out dry, with just a few crumbs, when inserted in the middle). Let it sit in the pan to cool down for about 10 minutes before removing.
— Submitted by Franklynn B., University College London and Yale