Recipe: Black Bean Chocolate Cake

Photo by Margaret Tung

    • 1 15 oz. can unseasoned black beans (organic)
    • 1 3.5 oz container of Greek Yogurt (Stonyfield Organic)
    • 6 tablespoons Organic and Fair Trade baking cocoa
    • 1 teaspoon baking powder
    • 1/2 teaspoon baking soda
    • 4 cage-free, organically fed eggs
    • 1 tablespoon vanilla extract
    • 3/4 cup sugar
    • 1 locally grown pear for garnish (in season!)

Preheat oven to 325 F. Rinse the beans and puree them with the vanilla extract in a blender. If the mixture stalls, add a little bit of water to help it along.

In a bowl, mix together cocoa powder, baking soda, and baking powder. In a separate bowl, beat eggs, sugar, and yogurt together.

Add the bean puree to the egg, sugar, and yogurt mixture until well-mixed.

Gently mix in the cocoa powder, baking soda, and baking powder.

Grease a 9-inch cake pan and pour the batter in. Bake for 40 to 50 minutes, until a toothpick comes out clean.