Protein Packed Vegan Chocolate Fudge Cake Recipes

PROTEIN-PACKED VEGAN CHOCOLATE FUDGE CAKE

Protein-Packed Vegan Chocolate Fudge Cake image

Based on beans, this Protein-Packed Vegan Chocolate Cake will blow your mind with unexpected flavor and texture, while being so nutritious.

Provided by Vegan Foodiez

Categories Dessert

Time 1h20m

Number Of Ingredients 12

Ingredients

1 cup dry pinto or kidney beans cooked (or 1 1/2 canned beans)
1/2 cup cacao powder
100 g dark chocolate
1 cup pitted dates
2 tbsp maple syrup
pinch of salt
1/2 cup plant milk
50 g coconut oil
1 tsp vanilla extract
1 can full-fat coconut milk
1 tsp vanilla extract
2 tbsp maple syrup

Steps:

Place cooked pinto beans, pitted dates, and plant milk into the blender/food processor and blend until smooth.
Into a small bowl, add dark chocolate and coconut oil. Melt over the stove or in the microwave. Stir to combine.
Pour melted chocolate and oil to the blender/processor, add the rest of ingredients: vanilla extract, cacao powder, maple syrup and a pinch of salt and mix to combine. Add more maple syrup to meet desired sweetness.
Place the dough into a baking form and refrigerate for at least an hour to thicken.
Meanwhile, prepare the whipped cream: place the coconut cream (scooped from the top of the can) in a medium-sized bowl. Add vanilla extract and maple syrup. Whip the cream and set aside in the fridge until the dough is ready.
Once the dough is cool and solid, take it out of the baking form, slice into two layers.
Spread half of the whipped cream onto the bottom layer, place the top layer atop and spread the rest of the cream. Decorate optionally with crumbled dark chocolate or nuts.
Enjoy right away or keep refrigerated for up to 5 days.

Nutrition Facts : Calories 242 kcal, ServingSize 1 serving

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