Candy Cane Chocolate Cake

By bweber

Ingredients

• One 15-oz. can black beans, drained and rinsed
• 1/2 cup unsweetened cocoa powder
• 1/2 cup (about 4 large) egg whites
• 1/3 cup unsweetened applesauce
• 1/3 cup canned pure pumpkin
• 1/4 cup Truvia spoonable calorie-free sweetener (or another no-calorie granulated sweetener; see HG FYI)
• 1 1/2 tsp. baking powder
• 1 tsp. vanilla extract
• 1/4 tsp. salt
• 1/8 tsp. peppermint extract
• 1 tbsp. mini semi-sweet chocolate chips
• 1 full-sized candy cane (or 3 minis), crushed

Preparation

Step 1

Preheat oven to 350 degrees. Line a 9" round cake pan with foil, and generously spray with nonstick spray. 



Place all ingredients except chocolate chips and candy canes in a food processor. Puree until completely smooth and uniform. 



Fold in chocolate chips. 



Transfer mixture into the cake pan, and smooth out the top. 



Bake until a toothpick inserted into the center comes out mostly clean, 35 - 40 minutes. 



Immediately sprinkle with crushed candy cane(s).

Let cool completely, about 1 hour. 



Refrigerate leftovers. (This cake tastes great chilled.)