dark chocolate bean mini cakes

Name: Dark Chocolate Bean Mini Cakes
Prep time: 10 min
Cook time: 40 min
Yield: 10
Cuisine: American
Ingredients: ## FOR THE BATTER:; 1 1/2 cup(s) organic canned black beans, rinsed and drained; 2/3 cup(s) mashed ripe banana; 2 - eggs, at room temperature; 1/2 cup(s) whole wheat pastry flour; 1/2 cup(s) natural sweetener baking blend such as truvia; 2 tablespoon(s) unsweetened cocoa powder; 2 teaspoon(s) baking soda; 2 teaspoon(s) baking powder; 1 teaspoon(s) ground cinnamon; 1 teaspoon(s) apple cider vinegar; ## FOR THE CHOCOLATE GLAZE:; 1 cup(s) semi sweet chocolate chips (or substitute any other type of chocolate chips); 2 tablespoon(s) coconut oil

(3 RATINGS)

62 Pinches 1 Photo

Anna B.

Xoxo, CT

Updated on Sep 7, 2013

I'm about to spill the beans. As a protein-rich food of many Latin cultures, black beans are rarely synonymous with cake. But these small, shiny legumes with meaty texture pair brilliantly with the richness of bittersweet cocoa powder and the sweetness of ripe banana. Together they create enticing, little cakes with a very prodigious nutritional profile. My family did not have to use beans to vote them winners just like the ancient Greeks once did to choose their minor public officials. These delightful treats with an unexpected star ingredient were instantly declared by my family keepers!

Rate

prep time 10 Min

cook time 40 Min

method Bake

yield 10 serving(s)

Ingredients

FOR THE BATTER:
1 1/2 cups organic canned black beans, rinsed and drained
2/3 cup mashed ripe banana
2 - eggs, at room temperature
1/2 cup whole wheat pastry flour
1/2 cup natural sweetener baking blend such as truvia
2 tablespoons unsweetened cocoa powder
2 teaspoons baking soda
2 teaspoons baking powder
1 teaspoon ground cinnamon
1 teaspoon apple cider vinegar
FOR THE CHOCOLATE GLAZE:
1 cup semi sweet chocolate chips (or substitute any other type of chocolate chips)
2 tablespoons coconut oil

How To Make dark chocolate bean mini cakes

Step 1

Preheat the oven to 350°F.

Step 2

Add beans, banana, and an egg into a small food processor. Puree until the mixture is smooth.
Step 3

Combine flour, natural sweetener baking blend, cocoa powder, baking soda, baking powder, and cinnamon in the bowl of electric mixer fitted with the paddle attachment.
Step 4

With a mixer on a low speed, add the bean-banana puree. Mix until combined.
Step 5

Add vinegar and mix it into the batter.
Step 6

Line a muffin pan with paper liners and spray them with nonstick baking spray. Spoon the batter into lined muffin cups, filling them about 2/3 full. Bake for about 25 minutes, or until a toothpick inserted into the center of a cupcake comes out clean. Allow to cool in a pan for 5 minutes. Transfer to a cooling rack and cool completely.
Step 7

To make the chocolate glaze, fill a medium-sized saucepan with water about one-fourth full. Heat the saucepan over low heat until the water just begins to simmer, then turn off the stove. Into a heat-prove bowl that fits snugly over the saucepan add coconut oil and chocolate chips and then, place on top of the saucepan. Allow the chocolate to melt, stirring occasionally with a plastic spatula. When most of the chocolate is melted, lift the bowl from the saucepan and set it on a kitchen counter. Stir continuously until smooth and completely melted.
Step 8

Dip the little cakes in the glaze and set a side to set.
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