Sugar-Free Black Bean Cake with Cherry Compote and Mascarpone Whipped Cream

Serves 1
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Directions

  1. 1Add rinsed black beans, salt, baking soda, honey, vanilla, coffee (or hot water), eggs, cocoa powder, and melted butter into a blender.
  2. 2Add rinsed black beans, salt, baking soda, honey, vanilla, coffee (or hot water), eggs, cocoa powder, and melted butter into a blender.
  3. 3Add rinsed black beans, salt, baking soda, honey, vanilla, coffee (or hot water), eggs, cocoa powder, and melted butter into a blender.
  4. 4Blend until the mixture is completely smooth and thin.
  5. 5Blend until the mixture is completely smooth and thin.
  6. 6Blend until the mixture is completely smooth and thin.
  7. 7Pour the blended batter into a 9x9 or 8x8 square inch cake pan.
  8. 8Pour the blended batter into a 9x9 or 8x8 square inch cake pan.
  9. 9Pour the blended batter into a 9x9 or 8x8 square inch cake pan.
  10. 10Bake the cake in the oven until done (baking time is not specified but is mentioned as not taking long).
  11. 11Bake the cake in the oven until done (baking time is not specified but is mentioned as not taking long).
  12. 12Bake the cake in the oven until done (baking time is not specified but is mentioned as not taking long).
  13. 13While the cake is baking, prepare the cherry compote by using cherry pie filling and half the amount of thickener you would typically use for a pie filling.
  14. 14While the cake is baking, prepare the cherry compote by using cherry pie filling and half the amount of thickener you would typically use for a pie filling.
  15. 15While the cake is baking, prepare the cherry compote by using cherry pie filling and half the amount of thickener you would typically use for a pie filling.
  16. 16Once the cake is baked, let it cool off completely, and also ensure the cherry compote is cold. Placing both in the fridge can speed up the cooling process.
  17. 17Once the cake is baked, let it cool off completely, and also ensure the cherry compote is cold. Placing both in the fridge can speed up the cooling process.
  18. 18Once the cake is baked, let it cool off completely, and also ensure the cherry compote is cold. Placing both in the fridge can speed up the cooling process.
  19. 19Once the cake is cooled, use a round object (like the handle of a Rada tomato knife) to poke holes into the cake.
  20. 20Once the cake is cooled, use a round object (like the handle of a Rada tomato knife) to poke holes into the cake.
  21. 21Once the cake is cooled, use a round object (like the handle of a Rada tomato knife) to poke holes into the cake.
  22. 22Pour the cold cherry compote over the top of the cake and spread it out evenly.
  23. 23Pour the cold cherry compote over the top of the cake and spread it out evenly.
  24. 24Pour the cold cherry compote over the top of the cake and spread it out evenly.
  25. 25Whip up some heavy cream, adding maple syrup (instead of powdered sugar) and vanilla to sweeten it.
  26. 26Whip up some heavy cream, adding maple syrup (instead of powdered sugar) and vanilla to sweeten it.
  27. 27Whip up some heavy cream, adding maple syrup (instead of powdered sugar) and vanilla to sweeten it.
  28. 28Add a container of mascarpone cream (or cream cheese) to the whipped cream mixture and whip until fully incorporated and desired taste is achieved.
  29. 29Add a container of mascarpone cream (or cream cheese) to the whipped cream mixture and whip until fully incorporated and desired taste is achieved.
  30. 30Add a container of mascarpone cream (or cream cheese) to the whipped cream mixture and whip until fully incorporated and desired taste is achieved.
  31. 31Spread the whipped mascarpone cream mixture on top of the cherry compote layer.
  32. 32Spread the whipped mascarpone cream mixture on top of the cherry compote layer.
  33. 33Spread the whipped mascarpone cream mixture on top of the cherry compote layer.
  34. 34Cut a piece and serve.
  35. 35Cut a piece and serve.
  36. 36Cut a piece and serve.

Ingredients

  • black beans, rinsed
  • black beans, rinsed
  • black beans, rinsed
  • salt
  • salt
  • salt
  • baking soda
  • baking soda
  • baking soda
  • honey
  • honey
  • honey
  • vanilla
  • vanilla
  • vanilla
  • coffee or hot water
  • coffee or hot water
  • coffee or hot water
  • eggs
  • eggs
  • eggs
  • cocoa powder
  • cocoa powder
  • cocoa powder
  • melted butter
  • melted butter
  • melted butter
  • cherry pie filling
  • cherry pie filling
  • cherry pie filling
  • thickener (for compote, half the amount for pie filling)
  • thickener (for compote, half the amount for pie filling)
  • thickener (for compote, half the amount for pie filling)
  • heavy cream (for whipped cream)
  • heavy cream (for whipped cream)
  • heavy cream (for whipped cream)
  • maple syrup (for whipped cream)
  • maple syrup (for whipped cream)
  • maple syrup (for whipped cream)
  • mascarpone cream or cream cheese
  • mascarpone cream or cream cheese
  • mascarpone cream or cream cheese

Equipment

blendercake pan (9x9 or 8x8 square inch)ovenfridgeRada tomato knife or similar round object (for poking holes)whipper/mixer (for whipped cream)

Tips

  • Rinse black beans with cold water to avoid a 'bean juice' taste.
  • Use a blender for a smooth cake batter; an electric blender is recommended.
  • Adjust sweetener and vanilla when making the mascarpone whipped cream to taste.
  • Cool the cake and cherry compote completely, preferably in the fridge, before assembling.