Curtesy of supergoldenbakes.com
Ingredients
- Cake release or Fry light for the cake tin
- 400 g (14oz) tin black Beans drained and rinsed
- 5 large eggs
- 50 g (½ cup) cocoa powder (unsweetened)
- 4 tbsp ground almonds HExB
- 5 tbsp brown sugar
- 5 tbsp Sukrin Gold or other granulated sweetener
- 1 tsp ground cinnamon or vanilla extract
- 1 tsp baking powder (check it is Gluten Free)
- ½ tsp bicarbonate of soda (baking soda)
- 50 g (3 tbsp) lighter vegetable spread, melted I used Flora Light Proactiv
To decorate (optional)
- 50 g (¼ cup) dark chocolate chips, melted or Sweet Freedom Choc Shot
- Fresh fruit such as raspberries or strawberries optional
Instructions
- Preheat the oven to 180C / 350F. Spray a 18cm/7inch springform cake tin with cake release or low calorie cooking spray. Line the bottom with baking paper.
- Add all the ingredients into a food processor or a smoothie maker such as Nutribullet. Blitz until you have a smooth, quite runny, batter.
- Transfer the batter into your prepared tin.
- Bake for 35-40 minutes until well risen, springy to the touch and just starting to come away from the edges of the tin.
- Cool the cake in the tin for 10 minutes then carefully turn out onto a plate. Allow the cake to cool completely before adding any toppings.
- Drizzle the cake with a little melted chocolate or use a low calorie syrup like Sweet Freedom Choc Shot.
- Serve with fresh fruit like strawberries or raspberries or serve warm with a little light custard.
