This Bean-Based Chocolate Cake is a unique and healthier alternative to traditional chocolate cakes. Made with red beans as the primary ingredient, it offers a gluten-free option that’s surprisingly delicious. The beans provide a moist and dense texture, while banana and cocoa powder bring natural sweetness and rich chocolate flavor. Sweetened with erythritol, this cake is a great option for those looking for a lower-sugar dessert.
Why You’ll Love This: The cake is incredibly moist and rich in chocolate flavor without being too sweet. It’s a perfect choice for health-conscious individuals or those on a gluten-free diet. The addition of beans makes this cake high in protein and fiber, making it a more nutritious option.
Perfect Occasion: Ideal for a healthy snack, a post-workout treat, or as a guilt-free dessert. It’s also great for sharing at gatherings where guests might appreciate a healthier dessert option.
Decoration Tips: Once cooled, drizzle the cake with melted chocolate and top with fresh fruits like berries or sliced bananas. A sprinkle of powdered sugar or cocoa powder can also add a touch of elegance.
Ingredients:
- 1 can of red beans
- 2 eggs
- 2 tablespoons of cocoa powder
- 1 banana
- 3 tablespoons of erythritol (adjust to taste)
- 1/2 teaspoon of baking soda or baking powder
Instructions:
- Rinse the beans thoroughly in a colander.
- Blend the beans with eggs, cocoa, banana, erythritol, and baking soda until smooth.
- Pour the batter into a small loaf pan lined with parchment paper.
- Bake in a preheated oven at 180°C (356°F) for about 40 minutes. Check doneness with a skewer.
- Let the cake cool, then decorate with melted chocolate and fruits.
Enjoy this Bean-Based Chocolate Cake, a healthier and delicious alternative to traditional chocolate cakes, perfect for satisfying your chocolate cravings.
Enjoy!
