12 Serves
65 Mins
Preheat your oven to 175°C and grease a square baking pan.
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Vitamin K
0 µg / 120 µgVitamin B1
0 mg / 1.2 mgVitamin B2
0 mg / 1.3 mgVitamin B3
0 mg / 16 mgVitamin B5
0 mg / 5 mgVitamin B6
0 mg / 1.7 mgVitamin B12
0 µg / 2.4 µgFolate
15 µg / 400 µgCalcium
95 mg / 1,300 mgIron
1 mg / 18 mgMagnesium
18 mg / 420 mgPhosphorus
63 mg / 1,250 mgPotassium
175 mg / 4,700 mgSodium
452 mg / 2,300 mgZinc
0 mg / 11 mgCopper
0 mg / 0.9 mgManganese
0 mg / 2.3 mgSelenium
11 µg / 55 µgFiber
2 g / 28 gSugar
20 g / 50 gSaturated Fat
6 g / 20 gCholesterol
28 mg / 300 mgCaffeine
0 mgNet Carbs
27 gAlcohol
0 g
In a food processor, blend the canned black beans until completely smooth.
In a large mixing bowl, cream together the softened butter and sugar until light and fluffy.
Add the eggs and vanilla extract to the butter mixture, beating well to incorporate.
Fold in the pureed black beans, flour, baking powder, and cocoa powder until a smooth batter forms.
Pour the batter into the prepared baking pan and bake for 30 to 35 minutes, or until a toothpick inserted into the center comes out clean.
25
g95
g20
g
Yemeni
