Ingredients
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Coconut oil or nonstick cooking spray
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Unsweetened cocoa powder
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⅓ cup coconut oil
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4 eggs, room temperature
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1 tablespoon water
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⅓ cup unsweetened cocoa powder
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1 teaspoon baking powder
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½ teaspoon baking soda
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1 15 ounce can black beans, rinsed and drained
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¾ cup packed light brown sugar
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½ cup granulated sugar
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1 tablespoon vanilla
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½ teaspoon salt
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Instant espresso coffee powder, fresh berries, and/or Sweet Cashew Cream (recipe, page xxx) (optional)
Directions
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Preheat oven to 350°F. Grease a 9-inch round cake pan with coconut oil. Dust pan with cocoa powder, shaking out excess. Line pan with parchment paper; dust again with cocoa powder.
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In a small bowl microwave coconut oil 15 to 20 seconds or until melted. In a large bowl combine eggs, the water, and melted coconut oil. Stir together the 1/3 cup cocoa powder, baking powder, and baking soda.
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In a food processor combine beans, both sugars, vanilla, and salt. Cover and process until smooth. Stir bean mixture into egg mixture until combined. Add cocoa powder mixture to egg mixture; beat with a mixer on medium 1 minute. Spread batter into prepared pan.
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Bake 30 minutes or until a toothpick comes out clean. Cool cake layer in pan 10 minutes. Remove from pan; cool on a wire rack. If desired, dust cake with espresso powder and/or additional cocoa powder and serve with berries and/or Sweet Cashew Cream.
Nutrition Facts (per serving)
| 201 | Calories |
| 8g | Fat |
| 30g | Carbs |
| 5g | Protein |
| Nutrition Facts | |
|---|---|
| Servings Per Recipe 12 | |
| Calories 201 | |
| % Daily Value * | |
| Total Fat 8g | 10% |
| Saturated Fat 6g | 30% |
| Cholesterol 62mg | 21% |
| Sodium 331mg | 14% |
| Total Carbohydrate 30g | 11% |
| Total Sugars 22g | |
| Protein 5g | 10% |
| Calcium 62mg | 5% |
| Iron 1.5mg | 8% |
| Potassium 86mg | 2% |
| Folate, total 8.9mcg | |
| Vitamin B-12 0.1mcg | |
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
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