This recipe creates a dense, nutrient-packed mini cake that is naturally gluten-free and dairy-free. Using almond butter and applesauce in place of traditional flour and oil makes for a very moist, fudgy texture.
Yields: 11 mini cakes Prep time: 10 mins
Bake time: 20-25 mins
Ingredients
- 1 can (15 oz) black beans, drained and rinsed thoroughly
- 1/2 cup almond butter (like the Simply Nature Creamy Almond Butter)
- 3/4 cup unsweetened applesauce
- 1/2 cup baking cocoa (unsweetened)
- 1/2 cup unsweetened nondairy nut milk
- 1/3 cup honey
- 3 large eggs
- 1 tbsp vanilla extract
- 1 generous tbsp ground cinnamon
- Chopped walnuts (for topping)
Instructions - Preheat: Set your oven to 350°F (175°C). Grease 11 cups of a muffin tin or use silicone liners.
- Blend: Combine the rinsed beans, almond butter, applesauce, cocoa, nut milk, honey, eggs, vanilla, and cinnamon in a food processor or high-speed blender.
- Process: Blend until the batter is completely smooth and no bean skins remain.
- Fill: Pour the batter evenly into the 11 muffin cups.
- Top: Sprinkle the chopped walnuts generously over the top of each cake.
- Bake: Bake for 20–25 minutes. Since these contain applesauce and no flour, they may appear soft but should be set to the touch.
- Set: Let them cool completely before removing from the tin; they need time to firm up.
Estimated Nutrition Information
Per mini cake (based on 1/11th of the recipe): - Calories ~165 kcal
- Protein ~6g
- Total Fat ~9g
- Carbohydrates ~18g
- Fiber ~ 4.5g
- Sugars ~ 9g
- Caffeine per mini cake: ~8.7mg of caffeine.
A standard 8 oz cup of decaf coffee typically contains 2 to 7 mg of caffeine.
Recipe edited and nutrition information by Grok AI. Photo by the author.
Writing by Dr. Dannielle Blumenthal 
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