black bean avocado hazelnut mocha cake

black bean avocado hazelnut mocha cake
  • 1 (15 ounce) can black beans, rinsed and drained
  • 3 eggs
  • 1/2 cup agave nectar
  • 6 tablespoons cocoa powder
  • 1/4 cup butter
  • 1 tablespoon decaf instant coffee granules
  • 1 tablespoon vanilla extract
  • 1/8 teaspoon salt
  • 1/2 cup hazelnuts
  • 2 teaspoons baking powder
  • Icing:
  • 1 ripe avocado, halved and pitted
  • 1/4 cup agave nectar
  • 2 tablespoons cocoa powder
  • 2 1/2 teaspoons decaf instant coffee granules
  • 1 tablespoon hazelnut liqueur


  1. Preheat oven to 350 degrees F (175 degrees C). Grease an 8-inch baking pan.
  2. Puree black beans, eggs, 1/2 cup agave nectar, 6 tablespoons cocoa powder, butter, 1 tablespoon coffee, vanilla extract, and salt in a food processor until smooth. Add hazelnuts and baking powder; pulse about 8 times. Pour cake batter into the baking pan.
  3. Bake in the preheated oven until cake appears dry, with cracks forming in the middle, about 35 minutes.
  4. Blend avocado, 1/4 cup agave nectar, 2 tablespoons cocoa powder, 2 1/2 teaspoons coffee, and hazelnut liqueur in the food processor until smooth. Spread icing over cake; cover cake with plastic wrap and refrigerate until completely cooled, at least 2 hours.

10/23/2019
black bean avocado hazelnut mocha cake, recipe PT15M PT1H 5 455 calories

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