Name: Black-Velvet Chocolate Cake
Yield: Makes 12–16 slices
Ingredients: ¾ packed cup pitted Medjool or Deglet Nour dates, soaked in hot water for 15–30 minutes; ½ cup maple syrup; 2 tablespoons hemp seeds; ¼ cup maple syrup; 2½ cups gluten-free oat flour; 1½ cups unsweetened cocoa powder; 1½ cups unsweetened almond milk or organic soy milk; ¾ teaspoon sea salt; 2 tablespoons whole psyllium husk; ¼ cup unsweetened almond milk or organic soy milk (plus more if needed); 1½ cups cooked or canned black beans, drained and rinsed; 2 teaspoons baking soda; 1 teaspoon pure vanilla extract; 1 cup water; Pinch sea salt; ½ cup unsweetened applesauce; 2½ cups blanched almond flour; 4 cups fresh berries; 1½ cups coconut sugar; 2 tablespoons baking powder; ¼ cup unsweetened cocoa powder

Preparation info

Makes
12–16 slices

Difficulty
Medium

Appears in

The Plant-Based Cookbook

By Ashley Madden

Published 2021

About

I’m bringing Bundt cakes back! They’re beautiful, and the shape of a Bundt pan almost guarantees easy, even baking. I prefer a silicone pan to prevent sticking. This is my staple chocolate cake with an icing made from black beans and hemp seeds—your guests get a hit of protein, fiber, essential minerals, and anti-inflammatory fats with their dessert! Be sure to let the cake cool completely before icing.