Long Run Cake

Long Run Cake

Ingredients for the cake
1 cup organic apple-sauce
1 15.5-ounce can black beans, drained
1 ½ cups oat flour
1 cup cocoa powder (try Cacao Barry Extra Brute)
2 teaspoons baking powder
1 teaspoon salt
1 cup raw honey or maple syrup
2 eggs
¼ cup coffee
1 teaspoon vanilla

Ingredients for the frosting (optional)
2 8-ounce packages organic cream cheese
¼ cup maple syrup or raw honey
¼ cup organic, natural-style, creamy nut butter
Pinch of salt

Preheat oven to 350°F. In a food processor, blend the applesauce and beans. In a bowl, whisk the oat flour, cocoa, baking powder, and salt. In the bowl of an electric mixer, whisk the  syrup and eggs until light and foamy. Reduce mixer speed to medium slow and pour in coffee; mix until combined. Add bean-and-applesauce mixture and vanilla to the egg mixture. Beat until combined. Add oat-cocoa mixture all at once. Beat on low until just moist, then increase speed and beat until smooth, 30 seconds. Divide batter among 12 greased mini-loaves (the batter should reach ¾ of the way up the loaf pan). Bake for 20 to 25 minutes, until the cake springs back when poked. Makes 12 loaves.
In a clean bowl of an electric mixer fit with the paddle attachment, beat together the cream cheese, agave, nut butter, and pinch salt until smooth. If the mixture is too soupy, refrigerate until firm, about one hour. Divide the frosting among the loaves, spreading with a small offset spatula or the back of a small teaspoon.

Nutrition Information
Calories per loaf (no frosting): 186
Carbs: 38 g
Fiber: 4 g
Protein: 4 g
Fat: 2 g

Calories per loaf (with frosting): 365
Carbs: 46 g
Fiber: 4 g
Protein: 8 g
Fat: 18 g


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