Protein-Packed Vegan Chocolate Fudge Cake

Name: Protein-Packed Vegan Chocolate Fudge Cake
Prep time: 20 min
Total time: 80 min
Ingredients: 1 cup dry pinto or kidney beans cooked (or 1 1/2 canned beans); 1/2 cup cacao powder; 100 g dark chocolate; 1 cup pitted dates; 2 tbsp maple syrup; pinch of salt; 1/2 cup plant milk; 50 g coconut oil; 1 tsp vanilla extract; 1 can full-fat coconut milk; 1 tsp vanilla extract; 2 tbsp maple syrup

Ridiculously easy and so quick to make, this Protein-Packed Vegan Chocolate Fudge Cake will definitely surprise you with its taste and texture. Made with pinto beans as the main ingredient, it has absolutely no reminders of their taste or texture. Instead, it’s very creamy, fudgy, and full of chocolate flavor that is to absolutely adore.

I am amazed at how delicious a cake can be without any flour or added sugar (except the amount present in chocolate). And in addition to the fantastic flavor, this vegan chocolate cake is so high in protein and fiber – the qualities that are entirely unexpected from a sweet treat. On top of that, a small piece of this fudge cake is low in calories – just around 240 calories per slice. Since this chocolate cake is high in fiber, it won’t send you to a sugar high. That is because the fiber is slowing down the absorption of food in the intestines, thus increasing blood sugar gradually. With that, you will stay satiated longer and prevent overeating.

The intense taste of chocolate combines excellently with the soft airiness of coconut whipped cream. All you need as main ingredients to make this fantastic vegan chocolate fudge cake is cooked beans, dark chocolate, cacao, coconut milk, and dates. No sugar, no flour, no baking, no washing tons of dishes. Just blend it all, cool down, and enjoy. Have this cake for a birthday party, as a dessert for a dinner gathering with friends and family, or simply as an everyday treat to keep you going. Bon appetit!

How to Serve the Vegan Chocolate Fudge Cake

Serve on its own or with a cup of warming drink of choice, e.g. coffee or tea. This vegan chocolate cake is very filling, yet seriously addictive in its sweetness. Beware of that. 🙂

Print Recipe

Protein-Packed Vegan Chocolate Fudge Cake

Based on beans, this Protein-Packed Vegan Chocolate Cake will blow your mind with unexpected flavor and texture, while being so nutritious.

Prep Time20

Resting Time1

Total Time1 20

Course: Dessert

Cuisine: American

Keyword: Gluten free, Nut free, Vegan

Servings: 12

Calories: 242kcal

Cost: $8 USD

Equipment

Baking form

Ingredients

For Chocolate Cake:

1 cup dry pinto or kidney beans cooked or 1 1/2 canned beans
1/2 cup cacao powder
100 g dark chocolate
1 cup pitted dates
2 tbsp maple syrup
pinch of salt
1/2 cup plant milk
50 g coconut oil
1 tsp vanilla extract

For Whipped Cream:

1 can full-fat coconut milk refrigerated for at least an hour, scoop only the top of the cream and leave the liquid for the smoothie
1 tsp vanilla extract
2 tbsp maple syrup

Instructions

Place cooked pinto beans, pitted dates, and plant milk into the blender/food processor and blend until smooth.
Into a small bowl, add dark chocolate and coconut oil. Melt over the stove or in the microwave. Stir to combine.
Pour melted chocolate and oil to the blender/processor, add the rest of ingredients: vanilla extract, cacao powder, maple syrup and a pinch of salt and mix to combine. Add more maple syrup to meet desired sweetness.
Place the dough into a baking form and refrigerate for at least an hour to thicken.
Meanwhile, prepare the whipped cream: place the coconut cream (scooped from the top of the can) in a medium-sized bowl. Add vanilla extract and maple syrup. Whip the cream and set aside in the fridge until the dough is ready.
Once the dough is cool and solid, take it out of the baking form, slice into two layers.
Spread half of the whipped cream onto the bottom layer, place the top layer atop and spread the rest of the cream. Decorate optionally with crumbled dark chocolate or nuts.
Enjoy right away or keep refrigerated for up to 5 days.