Description
These Mini Flourless Peanut Butter Chocolate Cakes are rich, moist, and naturally gluten-free treats made with black beans, cocoa, and a hint of pumpkin for added moisture. Sweetened calorie-free and packed with peanut butter chips, they’re perfect for a guilt-free dessert or snack that satisfies chocolate cravings without flour.
Ingredients
Scale
Main Ingredients
- 1 (15 oz) can black beans, drained and rinsed
- ½ cup unsweetened cocoa powder
- ½ cup (about 4 large) egg whites or fat-free liquid egg substitute
- â…“ cup unsweetened applesauce
- â…“ cup canned pure pumpkin
- ¼ cup Truvia spoonable calorie-free sweetener (or another no-calorie granulated sweetener)
- 1 ½ teaspoons baking powder
- 1 teaspoon vanilla extract
- ¼ teaspoon salt
- 3 tablespoons peanut butter baking chips, chopped
- Optional: melted chocolate sauce for drizzling
Instructions
- Preheat the Oven: Preheat your oven to 350°F (175°C) and generously spray 8 cups of a 12-cup muffin pan with nonstick cooking spray to prepare for baking.
- Make the Batter: Combine all ingredients except the peanut butter chips in a food processor. Puree the mixture until completely smooth and uniform in texture, ensuring no bean chunks remain.
- Fold in Peanut Butter Chips: Gently fold in 1 tablespoon of the chopped peanut butter chips into the batter to distribute them evenly without overmixing.
- Prepare Muffin Cups: Evenly distribute the batter into the 8 prepared muffin cups, smoothing the tops with a spatula. Sprinkle the remaining 2 tablespoons of chopped peanut butter chips on top of each cake, pressing lightly into the batter to help them adhere during baking.
- Bake: Place the muffin pan in the oven and bake the cakes for 35 to 40 minutes, or until a toothpick inserted near the center comes out mostly clean, indicating they are cooked through.
- Cool: Remove the cakes from the oven and allow them to cool completely in the pan for about 1 hour, which helps them set and develop their full flavor.
- Serve: Optionally drizzle with melted chocolate sauce before serving for an extra decadent touch. Store any leftovers refrigerated to preserve freshness.
Notes
- Using a food processor is key to achieving a smooth batter, especially when working with black beans.
- Make sure to evenly distribute the batter to ensure uniform baking among the mini cakes.
- These mini cakes are naturally gluten-free and flourless, suitable for gluten-sensitive diets.
- They keep well refrigerated and can be reheated slightly before serving if desired.
- For a vegan version, substitute egg whites with an appropriate vegan egg replacer.
