Blueberry Balsamic Black Bean Cake

Blueberry Balsamic Black Bean Cake

I broke the alliteration and surprised you with ‘cake’ instead of ‘brownie’. A lot of surprises have happened in the past two weeks so the blog has been quiet, but now we’re back and ready to charge into summer! Bring on berry season, so I can make more of this gloriously fluffy gluten free cake.

Surprise number one and two: our first year of university is over and we actually survived! Of course my parents say “look at that, time flew by so fast” but since I actually suffered through final exam season, I say summer could have arrived sooner. Putting myself on house arrest for three weeks isn’t the most pleasant way to spend my days but it’s necessary to force myself to study. My mom kept encouraging me to return home between exams but being at home puts me on vacation mode and no amount of studying will ever get done. I’ve tried.

Ingredients

  • 1 14oz. can of black beans
  • 2 eggs
  • ¼ cup cocoa powder
  • ⅓ cup real maple syrup
  • 1 tbsp coconut oil, melted
  • ½ tsp pure vanilla extract
  • A pinch of salt
  • ½ tsp baking powder
  • ½ tsp baking soda
  • ½ tsp espresso powder
  • 2 tbsp balsamic vinegar
  • 2 handfuls of blueberries, fresh or frozen
Read the whole recipe on Radiant Rachels