Black Bean Avocado Hazelnut Mocha Cake recipe

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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

Nutrition Info

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
servingSize: -
sodium: 427.8 mg
sugar: 24.1 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Preheat oven to 350 degrees F (175 degrees C). Grease an 8-inch baking pan.

  2. 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.

  3. Bake in the preheated oven until cake appears dry, with cracks forming in the middle, about 35 minutes.

  4. 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.

Recipe Yield

1 8-inch baking dish

Recipe Note

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

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