Gluten Free Black Bean Cake Recipes

GLUTEN-FREE BLACK BEAN BROWNIES

Gluten-Free Black Bean Brownies image

This black bean brownie is the perfect, easy-to-make treat for the gluten-free chocolate lover. Cocoa powder and bittersweet chocolate chips give the brownie a decadent side, while black beans bring fiber, protein and antioxidants to the table. Take a batch to your next picnic and watch them disappear.

Provided by Food Network

Categories dessert

Time 1h5m

Yield 16 servings

Number Of Ingredients 10

Ingredients

Nonstick cooking spray
One 15.5-ounce can low-sodium black beans, drained and rinsed
1 1/4 cups cocoa powder
3/4 cup granulated sugar
3 tablespoons canola oil
1 teaspoon vanilla extract
1/4 teaspoon salt
3 large eggs
1 1/2 cups bittersweet chocolate chips
1/4 cup confectioners' sugar

Steps:

Preheat the oven to 350 degrees F and move a rack to the middle of the oven. Coat an 8-inch square baking pan with cooking spray.
Combine 1/2 cup water and the beans in a blender or food processor and blend until the mixture resembles the consistency of a grainy chocolate pudding. Add the cocoa powder, sugar, oil, vanilla, salt and eggs, and blend until smooth. Scrape out the batter into a large mixing bowl.
Use a double boiler to melt 3/4 cup of the chocolate chips or place the chocolate in a small microwave-safe bowl and microwave for 1 minute, stirring halfway through. Stir the melted chocolate into the black bean mixture and add the remaining chocolate chips. Mix until well combined. Pour the batter into the prepared pan and bake until the edges separate from the pan slightly, 35 to 40 minutes.
Cool for 10 minutes, then sift the confectioners' sugar over the top and cut into sixteen 2-inch squares to serve.

GLUTEN FREE BLACK BEAN CAKE

GLUTEN FREE BLACK BEAN CAKE image

Categories Bean

Yield 17

Number Of Ingredients 8

Ingredients

1 (15.5 oz) can of reduced sodium black beans, drained and rinsed
4 eggs
1 tablespoon vanilla extract
5 tablespoons unsalted butter, or coconut oil
3/4 cup cane sugar
5 tablespoons special dark cocoa powder
1 teaspoon baking powder
1/2 teaspoon baking soda

Steps:

Preheat oven to 350°. Spray a 6″ round cake pan with cooking spray with flour in it. Also, I used a bake even strip. Blend the beans, 2 eggs, vanilla and sugar in the food processor (or blender) on high until completely blended. In a small bowl combine the cocoa powder, baking powder and baking soda. In a large bowl, beat the butter/coconut oil until fluffy. Add the remaining two eggs and beat well after each egg. Beat in the bean mixture. Beat in the dry ingredients. Beat for 1-2 minutes. Pour half of the batter into the prepared pan and bake for 40-45 minutes. Let cool for 5 minutes. Flip the cake out onto a cooling rack. Pour cold water in the pan to cool it completely. Pour the remaining batter into the pan and bake for 40-45 minutes. Let cool for 5 minutes. Flip the cake out onto a cooling rack. Allow for both layers to cool completely before icing.

BLACK BEAN BROWNIES (GLUTEN FREE)

Black Bean Brownies (Gluten Free) image

These are flourless brownies made with pureed black beans! You won't believe it! You can substitute spices for the vanilla. I used about 1 tsp. Penzey's Apple Pie Spice and it was terrific.

Provided by calouste

Categories Bar Cookie

Time 35m

Yield 16 brownies, 16 serving(s)

Number Of Ingredients 7

Ingredients

1 (15 1/2 ounce) can black beans (rinsed and drained)
3 eggs
3 tablespoons oil
4 tablespoons cocoa powder
1 pinch salt
1 teaspoon vanilla
3/4 cup sugar

Steps:

Mix ingredients together in a blender/food processor until pureed.
Pour into a greased 8x8 cake pan.
Stir in some chocolate chips and nuts, or leave plain.
Bake at 350 F for approximately 30 minutes.
Let cool completely before cutting.

GARBANZO BEAN CHOCOLATE CAKE (GLUTEN FREE!)

Garbanzo Bean Chocolate Cake (Gluten Free!) image

A very good high-protein alternative to flourless chocolate cake. Give it a try!

Provided by CCUMMINS

Categories Desserts Cakes Sheet Cake Recipes

Time 1h10m

Yield 12

Number Of Ingredients 6

Ingredients

1 ½ cups semisweet chocolate chips
1 (19 ounce) can garbanzo beans, rinsed and drained
4 eggs
¾ cup white sugar
½ teaspoon baking powder
1 tablespoon confectioners' sugar for dusting

Steps:

Preheat the oven to 350 degrees F (175 degrees C). Grease a 9-inch round cake pan.
Place the chocolate chips into a microwave-safe bowl. Cook in the microwave for about 2 minutes, stirring every 20 seconds after the first minute, until chocolate is melted and smooth. If you have a powerful microwave, reduce the power to 50 percent.
Combine the beans and eggs in the bowl of a food processor. Process until smooth. Add the sugar and the baking powder, and pulse to blend. Pour in the melted chocolate and blend until smooth, scraping down the corners to make sure chocolate is completely mixed. Transfer the batter to the prepared cake pan.
Bake for 40 minutes in the preheated oven, or until a knife inserted into the center of the cake comes out clean. Cool in the pan on a wire rack for 10 to 15 minutes before inverting onto a serving plate. Dust with confectioners' sugar just before serving.

Nutrition Facts : Calories 229 calories, Carbohydrate 36.8 g, Cholesterol 62 mg, Fat 8.5 g, Fiber 3.2 g, Protein 5.2 g, SaturatedFat 4.3 g, Sodium 180.4 mg, Sugar 24.7 g

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