Warning: Rave ahead. As in I can’t stop raving about this rich, flourless chocolate and black bean cake topped with fresh raspberries. Trust me, you’ll be pleasantly surprised by the combination of flavors! Although it contains added sugar, Raspberry Fudge Cake is better for you than typical desserts. This recipe is a riff on the Black Bean Brownie Bites in my latest book Expect the Best, Your Guide to Healthy Eating Before, During, and After Pregnancy.
Fruits and vegetables help to make indulgences healthier. In this case, the raspberries and black beans work together to bump the fiber content to 8 grams (about 25% of the Daily Value) and the protein to 7 grams per serving.
Beans are brimming with nutrients including protein, fiber, potassium, and phytonutrients, compounds that protect your body. When pureed and used in baked goods, beans are useful as fat replacers, and they enhance the fudge-like texture. Check out the many amazing ways food blogger Catherine Katz at Cuisinicity works magic with lentils in sweet, and savory, dishes.
I cannot get enough raspberries! They’re delicious, beautiful, and powerful little orbs that supply vitamin C, fiber, phytonutrients, and so much more. And raspberries provide natural sweetness so you can use less added sugar when cooking.
An All-Around Great Cake
I told you I was going to brag.
Raspberry Fudge Cake takes about 40 minutes from start to finish. While it looks special enough for a celebration, it’s so easy to make that you can have it any time.
We are mad for this cake in our house. I hope you like it as much as we do!
Raspberry Fudge Cake
Makes 8 servings.
1 15-ounce can black beans, rinsed and drained
3 tablespoons + 1 teaspoon canola oil
2 large eggs
2/3 cup sugar
1/2 cup unsweetened cocoa powder
1 teaspoon pure vanilla extract
1/2 teaspoon baking powder
1/2 teaspoon salt
1/2 cup + 1/3 cup dark chocolate chips
1 1/2 cups fresh raspberries, washed and dried
Preheat oven to 350˚F. Grease an 8-inch square baking pan.
Place the beans and 3 tablespoons of oil in a food processor. Process on high until smooth, about 2 to 3 minutes. Add the eggs, sugar, cocoa powder, and vanilla extract and blend well. Add the baking powder and salt and blend for 10 seconds more. Stir in 1/2 cup of the chocolate chips.
Pour the batter into prepared pan and spread evenly. Bake for 20 to 22 minutes or until a toothpick inserted in the middle comes out clean. Allow the cake to cool for 30 minutes.
Top the cake with the raspberries. Combine the remaining teaspoon of canola oil and the remaining 1/3 cup chocolate chips in a microwave-safe bowl. Microwave until chips are melted, about 20 to 30 seconds, stopping to stir once. Immediately drizzle the chocolate mixture on top of the raspberries. Allow the chocolate to harden for at least 10 minutes before serving.
316 calories; 14 grams fat (5 grams saturated fat); 54 milligrams cholesterol; 271 milligrams sodium; 45 grams carbohydrate; 8 grams fiber; 7 grams protein