Vegan Flourless Mexican Chocolate Cake

Enjoy this rich, vegan Mexican chocolate cake that doesnt need any flour. The cinnamon and cayenne pepper add a hint of spice. This cake is a delicious treat for any event. It is made with black beans to add moisture and nutrients.

Ingredients:

2 cups cooked black beans, drained and rinsed
1/2 cup maple syrup
1/4 cup coconut oil, melted
1/2 cup cocoa powder
1 tablespoon ground flaxseed
3 tablespoons water
1 teaspoon vanilla extract
1 teaspoon ground cinnamon
1/2 teaspoon cayenne pepper optional
1/4 teaspoon salt
1 teaspoon baking powder
1/2 teaspoon baking soda

Instructions:

Warm the oven up to 175F 350C

Butter a round cake pan that is 9 inches in diameter

To make the flaxseed mixture, put ground flaxseed and water in a blender or food processor

Add in the black beans, maple syrup, melted coconut oil, cocoa powder, vanilla extract, cinnamon, cayenne pepper if using, and salt

Mix until its smooth

Mix the baking soda and powder into the mixture again until everything is well mixed

Pour the batter into the cake pan that has been ready

In a hot oven, bake for 25 to 30 minutes, or until a toothpick stuck in the middle comes out clean

Take the cake out of the oven and let it cool for 10 minutes in the pan

Move the cake carefully to a wire rack to cool all the way down

If you want, you can dust it with cocoa powder or powdered sugar after it has cooled

Cut and serve

Have fun

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