Bringing Back An OG Recipe: My Flourless Chocolate Cake 2.0 – Vegan Version!

Bringing Back An OG Recipe: My Flourless Chocolate Cake 2.0 – Vegan Version!

MADE AN OG RECIPE TODAY & YOU GUYS NEED TO MAKE IT STAT: FLOURLESS CHOCOLATE CAKE, anyone?!

The original recipe is completely flourless, grain, gluten, dairy & refined sugar-free but it does contain eggs & vegan butter so I switched it up today to make it vegan & slightly healthier!

For the original recipe, click here, but DON’T use canola or vegetable oil – stick to coconut oil or the nut or seed (for nut-free version) butter of your choice!

I used to make this once a week & today I was feeling something chocolatey & comforting so naturally, I thought of cake!

It’s made with black beans so it’s full of plant based protein, fibre & antioxidants & a few other very simple ingredients that I’m sure you have on hand!

It’s crumbly on the outside, moist, decadent, chocolatey & chewy on the inside, BURSTING WITH CHOCOLATE FLAVOUR, fudgy AF & makes for a great snack or dessert (best served with vegan coconut vanilla)!

Here’s how to make it!

YOU NEED:

  • 1 can organic black beans, rinsed & patted dry
  • 1/3 cup nut or seed butter of choice (or 1/3 cup coconut oil/vegan butter)
  • 1/3 cup mashed banana OR 2 eggs (add 3 tbsp. water if using mashed banana to add moisture)
  • 1/4 tsp. sea salt
  • 1.5 tsp. baking soda
  • 1/2 cup organic unsweetened cacao powder
  • 1 tsp. pure organic vanilla extract
  • 1/4 cup coconut or date sugar
  • 1/4 cup vegan dark chocolate chips for topping

TO MAKE:

  • Rinse the beans & pat them dry with paper towel.
  • Add all the ingredients to your blender & blend until combined. You might have to scrape the sides once or 2x.
  • Line a pie dish with parchment paper & spray lightly with avocado or coconut oil. Pour the batter into the dish & flatten top with a spatula.
  • Drizzle on the chocolate chips.
  • Bake for 35-40 min. until tops are crumbly & a knife comes out clean.
  • Remove from the oven & let cool for 1 hour before slicing.

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  • Enjoy!!
    • I like storing it in the fridge – it stays fresh & the texture is on point, plus it stays fresher!

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