Ingredients
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1 (15 ounce) can kidney beans or 1 (15 ounce) can black beans, drained and rinsed
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1/2 cup skim milk
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1/3 cup liquid egg substitute, like egg beaters
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1/4 cup soft non-hydrogenated margarine, melted
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1 tablespoon vanilla
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1/2 cup whole wheat flour
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1/2 cup unsweetened cocoa powder
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1/2 cup sugar substitute
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1 teaspoon baking powder
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1 pinch salt
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1/2 cup toasted chopped pecans
Instructions
- In food processor, puree beans until coarse.
- Add in milk, egg, margarine and vanilla and puree until nice and smooth, scrape down sides a few times. Put aside.
- In large bowl combine the flour, cocoa, sugar substitute, baking powder and salt.
- Pour bean mixture over flour mixture. Stir to combine.
- Scrape batter into parchment paper lined 8-inch square baking pan, smoothing top.
- Sprinkle with pecans.
- Bake in 350F oven for about 18 minutes or until cake tester or toothpick inserted comes out clean. Let cool on rack.