Chocolate Love Cake
1 cup organic applesauce
1 (15.5 oz) can black beans, drained
1.5 cups oat flour (can run rolled oats through a blender/food processor until they are finely ground to get this)
1 cup cocoa powder
2 tsp baking powder
1 tsp salt
1 cup agave syrup
2 eggs (or use egg replacer at the ratio on the carton)
¼ cup water, or juice (apple or grape), or coffee
1 tsp vanilla
Preheat oven to 350.
In a bowl, whisk the oat flour, cocoa, baking powder, and salt. In a food processor, mix the agave syrup and eggs until light and foamy. Add applesauce, beans, vanilla and liquid (water, juice or coffee) and mix until combined. Add oat-cocoa mixture all at once. Beat on low until just moist, then increase speed and beat until smooth (about 30 seconds). Divide batter between 12 sprayed mini-loaf pans, or 48 mini-muffin tins (if you use paper liners for your mini muffins, spray the liners with PAM or similar cooking spray before filling with batter). Bake for 20-25 minutes for mini loaves, or 15 minutes for mini-muffin tins, until the cake springs back when poked.
Calories per loaf: 186; Carbs: 38g; Fiber: 4 g; Protein: 4g; Fat: 2g (divide by 4 to get mini-muffin stats)