• Rebecca Lake

Entertaining made easy: flourless chocolate cake, chocolate beet cake and cinnamon blondies

Updated: Sep 30, 2020

Flourless chocolate cake


This flourless chocolate cake is as delicious as it is good for you! With only two Tbsp of almond butter in the entire recipe and no flour(flourless, remember:)) and sweetened with dates, you will be getting your bean serving with flaxseed to beat! Enjoy!


Flourless chocolate cake


2 cups cooked black beans, drained and rinsed if using canned

1 1/4 cups regular dates or 10 Medjool dates

2 Tbsp raw almond butter or use roasted if you already have it

1 tsp vanilla

1/2 cup cocoa powder

1 Tbsp chia seed or ground flaxseed


Preheat oven to 200. Place all ingredients in blender and blend on high. The mixture will be very thick. Lightly grease a 8 x 8 glass pyrex or pan and dump mixture into pyrex. Smooth out the best you can, don't worry how they look, they will be delicious. Place in oven and set timer for 1 1/2 hours. They will be still somewhat soft but wait until they cool, cut them up and place them in a container in the refrigerator. They will firm up nicely there and your flourless chocolate cake is ready! Enjoy a truly healthy treat. Once you process the ingredients, you can just eat it without cooking it, it's that good:)



This chocolate beet cake is the bomb! I can't stop eating it! But not to worry, it's mostly dates and beets, so don't sweat it if you've eaten three pieces of this cake today!


Chocolate Beet Cake


2 cups whole wheat flour(pastry)

1/2 cup sugar or skip the sugar and use 1 1/2 cups date slurry

1 cup date slurry

1/2 cup cocoa powder

1/2 tsp salt

2 Tbsp egg replacer powder whisked into 1/2 cup of water

1/4 cup applesauce

3/4 cup almond milk

1 tsp vanilla

1 1/2 tsp baking soda

1 1/4 cups beet slurry (3-4 medium beets, peeled and chopped)

Glaze:

1/2 cup chocolate chips

1 tsp coconut oil

Set oven to 350. Grease 8 x8 square pyrex. First make the date slurry. Remove pits from dates and chop roughly. Place in cuisinart. Add 1 cup warm water. Process until the slurry is spread all over on the inside of the container. Use a spatula to remove all the slurry and set aside. Using the dirty cuisinart, toss in the cooked, peeled beets. Measure 3/4 cup almond milk in a measuring cup and pour some of that milk into the cuisinart. Process until you get a beet slurry. In a separate bowl, add flour, sugar, cocoa powder, baking soda and salt. Whisk. In yet another bowl combine egg replacer, applesauce, almond milk, beet slurry, vanilla, and date slurry. Whisk. Combine wet ingredients into the dry ingredients and mix well. Pour batter into Pyrex for 40-45 minutes or until a toothpick comes out clean. Melt the chocolate chips and coconut oil in the microwave until melted and whisk together. Spread on top of cooled cake.


Here is an incredible recipe for cinnamon blondies! There is no flour in these cookies so not only are the vegan, they are also gluten free.


Cinnamon Chickpea Blondies


1 15 oz can chickpeas (drained and saved and rinsed)(saved for aquafaba)

1/2 cup cashew butter

1/4 cup oats

2/3 cup coconut sugar

1/4 cup maple syrup

1 1/2 tsp cinnamon

1 tsp vanilla

1/2 tsp baking powder

1/4 tsp baking soda

1/4 tsp salt

1/4 cup walnuts, chopped

1/4 cup chocolate chips(optional)


Preheat oven to 350. Wipe the inside of 8 x 8 baking dish with coconut oil. Combine all the ingredients except the walnuts in the bowl of a food processor and puree until smooth. Add walnuts and 1/4 cup chocolate chips to the batter then pour the batter into prepared dish. Bake for 30 minutes or until the sides pull away from the baking dish and the top is firm. The blondies will continue to firm up while cooling.


A great hot drink I've discovered and that would serve great at a party, is Chicory Root. Chicory root comes ground like coffee, and just 2 tsps makes a great cup of joe!



Great to have with your beet cake and cinnamon blondies!




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