Description
These Mini Flourless Peanut Butter Chocolate Cakes are a rich, fudgy, and healthy dessert option made with black beans, cocoa powder, and peanut butter chips. With no flour and a blend of wholesome ingredients, these individual-sized cakes deliver indulgent flavor without the guilt. Perfectly moist and naturally gluten-free, they are ideal for a comforting treat or a party dessert.
Ingredients
Scale
Dry Ingredients
- 1 (15 oz) can black beans, drained and rinsed
- ½ cup unsweetened cocoa powder
- ¼ cup Truvia spoonable calorie-free sweetener (or another no-calorie granulated sweetener)
- 1 ½ teaspoons baking powder
- ¼ teaspoon salt
Wet Ingredients
- ½ cup (about 4 large) egg whites or fat-free liquid egg substitute
- â…“ cup unsweetened applesauce
- â…“ cup canned pure pumpkin
- 1 teaspoon vanilla extract
Add-ins
- 3 tablespoons peanut butter baking chips, chopped
- Optional: melted chocolate sauce for drizzling
Instructions
- Preheat the Oven: Preheat the oven to 350°F (175°C). Generously spray 8 cups of a 12-cup muffin pan with nonstick spray to prevent sticking.
- Make the Batter: Place all ingredients except the peanut butter chips into a food processor. Puree everything until completely smooth and uniform in texture to ensure the black beans are fully blended.
- Fold in Peanut Butter Chips: Gently fold in 1 tablespoon of the chopped peanut butter chips into the batter for some chocolate peanut butter bursts.
- Prepare Muffin Cups: Evenly divide the batter into the 8 prepared muffin cups, smoothing out the tops with a spoon. Then sprinkle the remaining 2 tablespoons of chopped peanut butter chips on top, pressing lightly to embed them into the batter.
- Bake: Bake the cakes for 35 to 40 minutes, or until a toothpick inserted in the center comes out mostly clean with a few moist crumbs.
- Cool: Remove the cakes from the oven and allow them to cool completely in the pan, about 1 hour, so they set properly and are easier to remove.
- Serve: Drizzle with melted chocolate sauce if desired for extra indulgence. Serve at room temperature or chilled. Refrigerate any leftovers in an airtight container.
Notes
- You can substitute the egg whites with a vegan egg replacer to make these cakes vegan friendly, though texture may vary slightly.
- Be sure to rinse and drain the canned black beans thoroughly to avoid any bean flavor in the cakes.
- Using pumpkin adds moisture and subtle flavor, but you can experiment with mashed banana as an alternative.
- The peanut butter chips add texture and flavor contrast; feel free to adjust their amount or omit for a pure chocolate version.
- Leftover cakes can be refrigerated for up to 5 days or frozen for longer storage.
- For gluten-free baking, verify all ingredients, especially baking powder, are certified gluten free.
