Low-Carb Chocolate Cake

Ingredients

• 240 g black beans (drained weight; canned)
• 50 g Oats
• 1 tbsp flaxseed
• 25 g coconut oil
• 65 ml almond drink (almond milk)
• 90 g unsweetened applesauce
• 70 g maple syrup
• 60 g dark chocolate (70% cocoa content)
• 30 g Walnuts
• 40 g cocoa powder
• 1 tsp Baking powder
• 0.5 tsp vanilla powder
• a pinch of salt

Instructions

1. 1.

   Drain beans, rinse and let them drain well. Together with oats and flaxseed, puree finely using a hand blender or food processor.

2. 2.

   Melt coconut oil in a small pot. Add almond drink, applesauce and maple syrup and mix well.

3. 3.

   Coarsely chop chocolate and walnuts. Mix cocoa powder, baking powder, vanilla powder and salt. Combine bean purée, coconut-oil-applesauce mixture and cocoa blend carefully with the beaters of a hand mixer. Fold in chocolate and walnuts. Pour into a springform pan lined with parchment paper.

4. 4.

   Bake in preheated oven at 180 °C (fan 160 °C; gas: level 2–3) for 45–50 minutes. Remove and let cool completely. Cut into pieces and enjoy.