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Ultra moist black bean chocolate cake

Ultra moist black bean chocolate cake

This is a chocolate cake that I’d call a crowd-pleaser.  It’s really easy and even healthy enough to eat for breakfast.  It disappeared within half an hour yesterday when I brought it in to clinic for the other practitioners.  It’s really moist and rich though it contains no oil or butter.    Unless you know, you could never tell it was made using beans.  If you can, use organic ingredients, especially the eggs and the orange zest.  I adapted this from the original recipe on atastylovestory.com.  The cooled cake stays really moist for at least 2 days if you store it in an airtight container.

1 heaped plus 1 level tbs cocoa powder
1 heaped plus 1 level tbs brown rice flour, organic if possible
1 rounded tsp aluminium-free baking/bread soda*
1 x 400g tin of black beans, rinsed and drained
3 large eggs
150g xylitol (or use 100g if you like your cakes only slightly sweet)
1 espresso shot (25-30ml) strong dandelion coffee or coffee
½ tsp vanilla extract
Juice and zest from ½ a medium sized (organic) orange
A pinch of Himalayan or Atlantic sea salt
50g fresh or thawed frozen raspberries or dark chocolate (70% cocoa) chopped  into pieces about the size of raisins
1 small loaf tin
Silicon or greaseproof paper
A little oil for greasing the tin

1. Preheat oven to 180C (160C if it’s a fan oven).  Grease and line the base of the loaf tin with a rectangle of paper.
2. Sieve the rice flour, cocoa and baking soda together into a bowl
3. Blend all the ingredients except the dark chocolate in a food processor until the mixture is smooth.  Don’t be alarmed if the mixture seems really runny.
4. Pour the batter into a parchment-lined loaf tin.  Spread the raspberries or the chocolate pieces across the surface pressing into the cake with a teaspoon.
5. Bake the cake for about 30-35 minutes.  It’s done when the point of a knife or cooking needle comes out clean when you stick it into the middle of the cake.   Set aside to cool completely before removing it from the tin.  Note: If you decide to make 2 loaves together this will increase the baking time to around 50 minutes.

*Aluminium in baking powder or bread soda is often listed as “flow agent” or “anti-caking agent”

Why this recipe is better for you
This cake is protein-rich and grain-free, which means it will keep you fuller for longer and not cause spikes in blood sugar (and energy) in the way that “normal” cakes do.  It’s low GI, meaning it doesn’t load you up with sugar and deplete essential vitamins and minerals.  This is important if you want a tip top immune system and to keep your stress levels low.  Xylitol is a healthier alternative to sugar and can safely be used by people with diabetes.

Dandelion coffee is literally the dried, roasted roots of the dandelion plant.  It helps boost healthy liver and gallbladder function to help your digestion and even your skin.  You can buy dandelion coffee to grind at home in most good health stores.  If you can’t get this easily, “normal” coffee will do but without the health benefits.

Aluminium is an additive in most baking powder and a lot of bread sodas – its used to prevent clumping.  Unfortunately aluminium is a “heavy metal” which means it interferes with the body’s ability to utilise nutrients.  This can result in a range of issues such as digestive difficulties or low mood.

Using an organic orange and organic eggs means you get less exposure to pesticides.  Pesticides are concentrated on the skins or peels or fruit and also in fatty parts of animal produce (eg. egg yolks).  Non-organic hens housed in cramped conditions are routinely dusted with pesticides as they are prone to ticks and mites.  These chemicals are absorbed through the skin and by inhaling and a certain amount ends up in the eggs.  Pesticides are drawn to the fat rich tissues of the body such as nerves and brain.  This may be why (non-organic) farmers and agricultural workers have a higher rate of Parkinson’s and other neurological diseases compared to the normal population.