Transform A Can Of Black Beans Into Fiber-Rich Chocolate Cake Using A Blender And Baking Staples

Black beans are probably the absolute last thing you'd think to add to a chocolate cake, but bear with us here. Eating more fiber was named one of the biggest food trends of this year, and since black beans are naturally high in dietary fiber, they can make chocolate cake a more fiber-rich option than conventional recipes. But their benefits go way beyond nutrition and no, they won't make your cake taste like beans, either. When they're blended into a puree, black beans add moisture and body to the batter, allowing you to create a rich cake without traditional flour. It ends up being a dense cake with a much fudgier crumb than a traditional chocolate cake; think more of a brownie texture than a light sponge. 

While this is certainly not one of your grandma's tips for bakery-worthy chocolate cake, it is a clever way to turn a nutritious pantry staple into dessert next time your sweet tooth hits. All you need to do is drain and rinse a can of black beans, blend them with eggs, sugar, vanilla extract and melted butter and then stir in cocoa powder, baking powder, and baking soda. Mix it thoroughly, then bake the mixture in a greased, lined cake pan at 350 degrees Fahrenheit for around 30 minutes until a toothpick comes out with crumbs, not wet batter. The most important move is just to get rid of every last lump of beans by blending thoroughly and scraping down the sides if you need to. 

If you're looking for a vegan-friendly dessert, you can also adapt this recipe without eggs, using a suitable vegan binder such as a flax egg (1 tablespoon ground flaxseed mixed with 3 tablespoons water). The texture may be even denser and fudgier than the egg-based version, so it might be better suited if you want black bean brownies rather than a traditional cake. But this is one of the best things about this viral recipe — it is truly adaptable. You can use either melted butter or coconut oil in the batter, although the latter may leave a noticeable coconut flavor unless you use a refined version. 

And experimentation can continue in the cake's flavor as well. Create an even deeper earthy taste by adding in a teaspoon of instant espresso powder, or stir in chocolate chips for little pockets of melted joy, or even add some orange zest to bring a delightful citrusy twist. So while store-bought chocolate cake is good, homemade is better, especially when it also contains a sneaky helping of your daily fiber intake to boot.