Black Bean Avocado Hazelnut Mocha Cake

A decadent flourless, gluten-free chocolate cake with a hint of coffee and hazelnuts. They'll never guess it's loaded with nutritious ingredients!

• Preparation Time: 20 mins
• Cooking Time: 35 mins
• Total Time: 55 mins
• Calories: 292 Calories

Ingredients

• ¼ cup butter
• 3 eggs
• ⅛ teaspoon salt
• 1 tablespoon vanilla extract
• 2 teaspoons baking powder
• 1 tablespoon hazelnut liqueur
• 1 (15 ounce) can black beans, rinsed and drained
• 2 tablespoons cocoa powder
• 1 ripe avocado, halved and pitted
• ½ cup agave nectar
• ¼ cup agave nectar
• ½ cup hazelnuts
• 6 tablespoons cocoa powder
• 1 tablespoon decaf instant coffee granules
• 2 ½ teaspoons decaf instant coffee granules

Recipe Instructions

Step 1

Preheat oven to 350 degrees F (175 degrees C). Grease an 8-inch baking pan.

Step 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.

Step 3

Bake in the preheated oven until cake appears dry, with cracks forming in the middle, about 35 minutes.

Step 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.