Fudgy Chocolate Cake

Decadent and ultra-moist, this fudgy chocolate cake blends black beans, cocoa, and butter into a luscious gluten-free dessert finished with smooth frosting and crunchy pecans.

Recipe Information

Total Time:

Yield:

8 to 10 servings

Ingredients

Fudgy Chocolate Cake

Coconut oil nonstick cooking spray

1 cup sugar

6 tablespoons unsweetened cocoa powder

1 teaspoon baking powder

½ teaspoon baking soda

¼ teaspoon sea salt

1 (15-ounce) can black beans, rinsed and drained

6 tablespoons salted butter, softened

1 tablespoon vanilla extract

5 large eggs

1 recipe Fudgy Frosting

Halved and chopped pecans, for garnish

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Fudgy Frosting

½ cup unsweetened cocoa powder

¼ cup agave nectar

2 teaspoons vanilla extract

2 teaspoons coconut oil

2 to 4 teaspoons low-fat milk

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Directions

Fudgy Chocolate Cake

Preheat oven to 375°F. Line an 8-inch springform pan with parchment paper. Spray parchment with cooking spray; set aside.
Combine sugar, cocoa powder, baking powder, baking soda and salt in a small bowl.
Place black beans, butter and vanilla in a blender or food processor. Cover and blend until pureed. Transfer pureed mixture to a medium mixing bowl. Beat in eggs until combined. Add cocoa mixture; beat until thoroughly combined. Pour batter into prepared pan.
Bake for 40 to 45 minutes or until a wooden toothpick inserted in center comes out clean. Cool cake in pan on a wire rack for 1 hour. Remove cake from pan and cool for 1 hour more. While cake is cooling, prepare Fudgy Frosting. Frost top of cooled cake with Fudgy Frosting. Sprinkle with pecans.

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Fudgy Frosting

Combine unsweetened cocoa powder, agave nectar, vanilla extract and coconut oil, melted, in a small bowl. Stir in 2 to 4 teaspoons low-fat milk until frosting reaches a creamy consistency.