TL/DR – Chocolate Beet Bean Banana Cake. A moist and nutritious version of chocolate cake with beets, kidney beans, banana, cocoa, coconut sugar, canola oil, egg and mini chocolate chips. It’s a sneaky-healthy chocolate cake. –
In an effort to create healthier treats, I’ve been experimenting with beans and veggies. This moist cake starts with banana, kidney beans and a small roasted beet blended with a bit of milk or soy milk in the blender.
Whisk an egg with vanilla, coconut sugar, and canola oil. Combine this with the beet-bean-banana mixture. Add salt, baking powder, cocoa, flour or gluten free flour and mini chocolate chips. Bake in an 8 x 8 inch glass dish for about 35 minutes and allow to cool before cutting. This batter also does really well in a mini muffin tin, just lower the baking time to about 15 minutes. Also pictured in this post is the batter baked into novelty Christmas tree molds for a healthier holiday choice.
It’s a great dessert for little kids when you need something nutrient dense. It freezes well, just ensure that wax paper or parchment paper are in between any layers in the freezer bag to prevent sticking. To re-heat, place a piece in the microwave for 20 – 30 seconds.
For another healthier treat with beans, try Chocolate Peanut Butter Snack Cake.
Chocolate Beet Bean Banana Cake
A moist and delicious chocolate cake with banana and undetectable beets and kidney beans for extra nutrition and fiber. It also features lower glycemic index coconut sugar.
Ingredients
- 1 small beet, roasted ahead of time, cooled and peeled
- 1 medium very ripe banana
- 1 c canned kidney beans, rinsed and drained well
- 1/4 c soy milk
- 1 egg
- 2 t vanilla extract
- 3/4 c coconut sugar
- 1/4 c canola or vegetable oil
- 1 t baking soda
- 1/2 t baking powder
- 1/2 t salt
- 1/4 c cocoa powder
- 1 c gluten free flour
- 1/2 c mini chocolate chips
Directions
- Step 1 Preheat the oven to 350 degrees F.
- Step 2 In a blender, process the beet, banana, beans and soy milk until very smooth and set aside.
- Step 3 In a large bowl, whisk together the egg and the vanilla.
- Step 4 Add the coconut sugar and oil and whisk well.
- Step 5 Add the beet-banana-bean mixture to the bowl, scraping the sides of the blender with a spatula, and whisk to incorporate.
- Step 6 Whisk in the baking powder, salt, cocoa and flour, then stir in the mini chips.
- Step 7 Pour the batter into an 8 x 8 glass baking dish coated generously with nonstick spray.
- Step 8 Bake at 350 for 30 – 35 minutes, or until a toothpick comes out clean.
