Chocolate Banana Rum Cake
A luscious and moist chocolate cake made with high-fibre almond flour and black beans.
Prep Time20 mins
Cook Time35 mins
Total Time55 mins
- 2 1/3 cups slivered almonds OR 2 1/2 cups almond flour
- 1 cup brown sugar
- 6 Tbsp. cocoa
- 1/2 cup canned black beans drained and rinsed thoroughly
- 2 medium bananas very ripe
- 4 eggs
- 1/3 cup canola oil
- 1 Tbsp. rum extract
Preheat oven to 350ºF.
If using slivered almonds, place into a food processor or coffee bean grinder. Pulse until finely ground; be careful not to over grind or it will turn to almond butter.
Combine finely ground almonds or almond flour, brown sugar and cocoa in a large mixing bowl.
In food processor or blender, purée beans and bananas until smooth.
Add eggs, oil and rum extract to beans and banana mixture. Mix well.
Add liquid mixture to dry ingredients. Mix until well blended.
Pour batter into a greased 8-inch round cake pan.
Bake for 30-40 minutes. After 30 minutes, check for doneness: toothpick inserted into center of cake should come out clean.
Cool in pan on a wire rack.
For an extra touch of sweetness with more rum flavor, combine 3 Tbsp. brown sugar with 2 Tbsp. dark rum; drizzle over cake while cooling.
Shelley Case, RD, North America's Gluten-Free Nutrition Expert
Jessica Ethier, RD, Gluten-Free Nutrition Expert
- Calories (kcal): 227
- Carbohydrates (g): 23
- Dietary Fiber (g): 3
- Fat (g): 14
- Protein (g): 6
- Iron (mg): 1.3
- Calcium (mg): 70
- Sodium (mg): 26