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Black Bean Peanut Butter Cake 
Adapted by Vickilynn Haycraft
“There are many variations of this recipe; this is my family’s favorite.”
Yield: 12 slices Preparation Time: 10 minutes
Baking Time: 45 minutes
- 2 cups cooked black beans, drained
- 2 large eggs, beaten
- 1 1/2 cups sucanat
- 2 teaspoons vanilla extract
- 2 Tablespoons peanut butter, natural variety, nothing added
- 3 Tablespoons unsweetened cocoa
- 1 teaspoon baking powder
- 1/2 teaspoon cinnamon
- 1/8 teaspoon salt
Preheat oven to 350 degrees.
In a blender, food processor or with a stick blender, mix the beans and eggs together until very smooth. Add remaining wet ingredients and mix well. In a separate bowl, mix dry ingredients and add to wet ingredients. Mix until very smooth (not lumpy).
Spoon batter into an oiled 10-inch pie plate and bake about 45 minutes, or until done in center and top is crackled. (It will puff and then sink.) Let cool completely (it will be very soft and moist) and cut into 12 wedges. Dust with cocoa or powdered sucanat if desired.
Per serving: 74 Calories; 2g Fat (30.0% calories from fat); 5g Protein; 8g Carbohydrate; 3g Dietary Fiber; 35mg Cholesterol; 88mg Sodium. Exchanges: 1/2 Grain (Starch); 1/2 Lean Meat; 1/2 Fat; 0 Other Carbohydrates.
About Vickilynn Parnes
