Cooked - Chocolate Crunch Superfood Cake

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Home Pricing Community My Recipes

Home Pricing Community My Recipes

Chocolate Crunch Superfood Cake

1.0

1 × 400 g tin black beans, drained and rinsed

4 eggs

½ cup cocoa powder

½ cup coconut sugar

⅓ cup pure almond butter

1 tbsp vanilla extract

1 tsp baking powder

½ tsp baking soda

1 shot espresso or strong coffee

⅔ cup almond milk

1 tbsp cocoa powder

1⅓ cups cooked, mashed sweet potato

⅓ cup cocoa powder

⅓ cup maple syrup

⅓ cup almond milk

2 tsp vanilla extract

2½ cups All-Bran wheat flakes, lightly crushed

5 tbsp chocolate hazelnut spread

½ cup sugar-free chocolate chips

Preheat oven to 175°C (fan-forced). Blend black beans, eggs, coconut sugar, almond butter, coffee & vanilla for 3 mins until smooth. Pulse in cocoa, baking powder & baking soda until just combined.
Bake at 175°C in a lightly greased 25 × 25 cm baking dish for 25-30 mins, or until a toothpick comes out clean. Cool.
Whisk almond milk + cocoa, poke holes in cake and pour over to absorb and keep cake moist.
Blend sweet potato, cocoa, maple syrup, almond milk & vanilla until very smooth. Add a little more milk if needed. Spread over cake.
Gently melt the choc hazelnut spread and chocolate chips in the microwave (10-20 seconds), stirring until smooth. Mix through the crushed bran flakes well, then sprinkle evenly over the cake.
Refrigerate for at least 1 hour to set. Slice and enjoy. Store in the fridge for up to 4–5 days.

Course🍰Dessert

Diets🥕Vegetarian...

Category🎂Cake

CuisineDessert

Occasions🎉Celebration📆Everyday

Season🔁Year-round

DifficultyMedium ⏰ 45m

Created 24 weeks ago

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