Craving a deliciously sinful chocolate cake but worried about cheating on your diet? This amazing dessert is only 5 Weight Watchers points because it has a healthy secret. Introducing Black Bean Chocolate Cake! Go ahead and indulge, guilt free!
Black Bean Chocolate Cake with Buttercream Chocolate Frosting
Black Bean Chocolate Cake
Recipe Type: Dessert
- 1 15-ounce can of unseasoned black beans, drained and rinsed OR 1 1/2 cup cooked beans, any variety
- 5 large eggs
- 1 tablespoon pure vanilla extract
- 1/2 teaspoon sea salt
- 6 tablespoons light butter
- 2/3 cup agave nectar
- 6 tablespoons unsweetened cocoa powder
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- Sliced strawberries for topping (if desired)
- Preheat oven to 325 degrees F. Spray a 9 x 13 baking dish with olive oil cooking spray. Set aside.
- Drain and rinse beans and shake off excess water.
- Place 3 of the eggs, beans, vanilla, and salt into blender and liquefy.
- In another small bowl, whisk together cocoa powder, baking soda, and baking powder.
- In stand mixer, beat butter until smooth.
- Add agave nectar and beat again.
- Add remaining two eggs one at a time, beating for a minute after each addition.
- Add the bean batter into butter mixture and mix until combined.
- Finally, stir in cocoa powder slowly. Once it is incorporated, beat the batter on high for one minute, until smooth.
- Scrape batter into pan and bake for 30-35 minutes.
- Cake is done with the top is rounded and firm to the touch.
- Top with buttercream chocolate frosting (see recipe below) and sliced strawberries, if desired.
Buttercream Chocolate Frosting
- 1/2 cup (1 stick) light butter
- 1/4 cup sugar
- 5-6 tablespoons unsweetened cocoa powder
- 3 tablespoons coconut milk
- 1 teaspoon pure vanilla extract
- Pinch of sea salt
- 6 small drink packets Splenda or other sweetener
- Cream the butter in a small bowl.
- Add sugar, then beat until smooth.
- Slowly blend in the cocoa powder, vanilla, and sea salt.
- Beat in the coconut milk.
- Add sweetener packets to taste.
- Spread evenly over cake.
This yields just enough frosting for one layer, so use accordingly or double if more frosting is desired.