Description
A cozy and nutritious chocolate protein cake made with simple pantry ingredients, perfect for breakfast or dessert.
Ingredients
Scale
- 1 cup black beans, cooked and drained
- 1/2 cup almond butter or peanut butter
- 1/4 cup unsweetened cocoa powder
- 1/4 cup pure maple syrup
- 1/2 cup rolled oats, ground
- 1/2 teaspoon baking powder
- 1/2 teaspoon vanilla extract
- 1/4 teaspoon salt
- 1/4 cup dark chocolate chips (optional)
- 1–2 tablespoons ground flaxseed or chia seeds (optional)
- 1/4 cup unsweetened shredded coconut (optional)
- 1/4 cup chopped nuts (optional)
- 1/2 teaspoon espresso powder (optional)
- Pinch of cinnamon (optional)
- A scoop of vegan chocolate or vanilla protein powder (optional)
Instructions
- Preheat your oven to 350°F (175°C) and grease an 8×8-inch baking pan.
- Rinse the black beans under cold water until the rinse runs clear, then drain thoroughly.
- Blend the black beans, nut butter, maple syrup, cocoa powder, and ground oats in a blender until smooth.
- Add the baking powder, vanilla, and salt. Blend briefly to combine.
- Check the batter consistency, adding milk if too stiff, or more oats if too thin.
- Fold in optional mix-ins like dark chocolate chips, nuts, or coconut.
- Pour the batter into the prepared pan and smooth the top.
- Bake for 25–30 minutes, checking at 22 minutes.
- Cool the cake in the pan for 15–20 minutes before transferring to a wire rack.
- Slice into squares and store in an airtight container.
Notes
This cake can be made ahead and stored in the refrigerator, or frozen for longer storage.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 180
- Sugar: 8g
- Sodium: 200mg
- Fat: 9g
- Saturated Fat: 2g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 23g
- Fiber: 6g
- Protein: 7g
- Cholesterol: 0mg
Keywords: chocolate cake, protein cake, healthy dessert, vegan dessert