Black Bean Avocado Hazelnut Mocha Cake Recipes

BLACK BEAN AVOCADO HAZELNUT MOCHA CAKE

Black Bean Avocado Hazelnut Mocha Cake image

A decadent flourless, gluten-free chocolate cake with a hint of coffee and hazelnuts. They'll never guess it's loaded with nutritious ingredients!

Provided by aopiuofc

Categories Dessert Recipes Chocolate Dessert Recipes

Time 2h55m

Yield 8

Number Of Ingredients 15

Ingredients

1 (15 ounce) can black beans, rinsed and drained
3 eggs
½ cup agave nectar
6 tablespoons cocoa powder
¼ cup butter
1 tablespoon decaf instant coffee granules
1 tablespoon vanilla extract
⅛ teaspoon salt
½ cup hazelnuts
2 teaspoons baking powder
1 ripe avocado, halved and pitted
¼ cup agave nectar
2 tablespoons cocoa powder
2 ½ teaspoons decaf instant coffee granules
1 tablespoon hazelnut liqueur

Steps:

Preheat oven to 350 degrees F (175 degrees C). Grease an 8-inch baking pan.
Puree black beans, eggs, 1/2 cup agave nectar, 6 tablespoons cocoa powder, butter, 1 tablespoon coffee, vanilla extract, and salt in a food processor until smooth. Add hazelnuts and baking powder; pulse about 8 times. Pour cake batter into the baking pan.
Bake in the preheated oven until cake appears dry, with cracks forming in the middle, about 35 minutes.
Blend avocado, 1/4 cup agave nectar, 2 tablespoons cocoa powder, 2 1/2 teaspoons coffee, and hazelnut liqueur in the food processor until smooth. Spread icing over cake; cover cake with plastic wrap and refrigerate until completely cooled, at least 2 hours.

Nutrition Facts : Calories 291.5 calories, Carbohydrate 38.9 g, Cholesterol 76.6 mg, Fat 13.4 g, Fiber 7.8 g, Protein 7.7 g, SaturatedFat 5 g, Sodium 427.8 mg, Sugar 24.1 g

BLACK BEAN CHOCOLATE CAKE

Black Bean Chocolate Cake image

Healthy yet deviously delicious. I got this off of the Soma Studio website. No one believes me when I say it's flourless. I usually make it with a decadent chocolate icing, but I've made it with chocolate avocado icing and it was still scrumptious.

Provided by Strawberry Shortcak

Categories Dessert

Time 1h5m

Yield 12 serving(s)

Number Of Ingredients 9

Ingredients

15 ounces of unseasoned black beans
5 large eggs
1 tablespoon pure vanilla extract
1/2 teaspoon sea salt
6 tablespoons coconut oil
1/2 cup honey
6 tablespoons dark Dutch-processed cocoa powder
1 teaspoon aluminum-free baking powder
1/2 teaspoon baking soda

Steps:

Preheat oven to 325 degrees Fahrenheit.
Grease 9" cake pan and dust with cocoa powder, tapping to evenly distribute.
Drain and rinse beans. Shake off excess water.
I use handheld mixer to pulverize beans smooth.
Add in 3 of the eggs, vanilla, salt and continue mixing. When smooth, add in coconut oil and honey. Add in last 2 eggs.
In separate bowl, sift in cocoa powder, baking soda and baking powder and then add to the wet ingredients
Beat on high until you achieve a nice smooth consistency. Approx 1 minute.
Scrape batter into pan and rap on counter a few times to free any bubbles.
Bake for 40-45 minutes. Cake is done when top is rounded, firm to touch and toothpick comes out clean.
LET CAKE SIT OVERNIGHT IF POSSIBLE or at least 8 hours. It's not a ready-eat-right-away type of cake.
Frost with favorite frosting and enjoy.

BLACK BEAN AVOCADO HAZELNUT MOCHA CAKE

Black Bean Avocado Hazelnut Mocha Cake image

A decadent flourless, gluten-free chocolate cake with a hint of coffee and hazelnuts. They'll never guess it's loaded with nutritious ingredients!

Provided by aopiuofc

Categories Chocolate Desserts

Time 2h55m

Yield 8

Number Of Ingredients 15

Ingredients

1 (15 ounce) can black beans, rinsed and drained
3 eggs
½ cup agave nectar
6 tablespoons cocoa powder
¼ cup butter
1 tablespoon decaf instant coffee granules
1 tablespoon vanilla extract
⅛ teaspoon salt
½ cup hazelnuts
2 teaspoons baking powder
1 ripe avocado, halved and pitted
¼ cup agave nectar
2 tablespoons cocoa powder
2 ½ teaspoons decaf instant coffee granules
1 tablespoon hazelnut liqueur

Steps:

Preheat oven to 350 degrees F (175 degrees C). Grease an 8-inch baking pan.
Puree black beans, eggs, 1/2 cup agave nectar, 6 tablespoons cocoa powder, butter, 1 tablespoon coffee, vanilla extract, and salt in a food processor until smooth. Add hazelnuts and baking powder; pulse about 8 times. Pour cake batter into the baking pan.
Bake in the preheated oven until cake appears dry, with cracks forming in the middle, about 35 minutes.
Blend avocado, 1/4 cup agave nectar, 2 tablespoons cocoa powder, 2 1/2 teaspoons coffee, and hazelnut liqueur in the food processor until smooth. Spread icing over cake; cover cake with plastic wrap and refrigerate until completely cooled, at least 2 hours.

Nutrition Facts : Calories 291.5 calories, Carbohydrate 38.9 g, Cholesterol 76.6 mg, Fat 13.4 g, Fiber 7.8 g, Protein 7.7 g, SaturatedFat 5 g, Sodium 427.8 mg, Sugar 24.1 g

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