When I got out my slow cooker recently for my saag recipe, I found myself drooling at the memory of my old favorite slow cooker recipe: mocha pudding cake.
The main ingredients of that cake were sugar, flour, butter, and eggs. I looked it up to double check. No joke.
I definitely don’t eat like that anymore. But I still want a gooey mocha flavored cake, obviously.
So I made one. With black beans, whole wheat pastry flour, maple syrup, and coconut oil. So much better for me.
serves 6
1 can black beans, rinsed and drained
1/2 C unsweetened vanilla almond milk
1 C whole wheat pastry flour
3 T cocoa powder (I used special dark, yum)
1 T instant espresso powder
3 T coconut oil, melted
1/2 t baking soda
1/2 t baking powder
1/2 C pure maple syrup
1 1/2 t vanilla extract
Thoroughly blend black beans in a food processor until smooth. You can add some of the almond milk to them to make them blend smoother. Then just mix everything else together.
Pour into your slow cooker and cook on low for about 2 hours, until the outer edges are cooked through but the middle still looks a little sunken – that’s the “pudding” part – just gooey and delicious. Plus with the vegan version, you don’t have to worry about eating this undercooked awesomeness.
Nutrition facts per serving: Calories: 324; Calories from Fat: 74; Total Fat: 8.2g; Saturated Fat: 6.2g; Sodium: 124mg; Total Carbohydrates: 54.4g; Dietary Fiber: 7.8g;Sugars: 16.6g; Protein: 9.6g
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