Chocolate black bean cake

Ingredients

100g low fat spread, plus extra for greasing

Black eyed beans, cooked

400g tin black beans drained and rinsed

5 eggs

2tsp vanilla bean paste or vanilla extract

100g light Brown Sugar

50g cocoa Powder

1tsp baking powder

1 teaspoons, level 

½ tsp bicarbonate of soda

 

Instructions

Preheat the oven to 180°C, fan 160°C, gas mark 4. Grease an 18cm cake tin with low fat spread and line with baking paper.

Put the black beans, 3 of the eggs and the vanilla bean paste in a food processor and blitz until smooth.

In a large mixing bowl, beat together the low fat spread and sugar using a hand-held electric whisk until pale and fluffy. Add the remaining eggs, one at a time, beating well after each addition. Add the black bean mixture to the bowl and stir until well combined. Finally, gently fold in the cocoa powder, baking powder and bicarbonate of soda until everything is incorporated.

Pour the mixture into the prepared tin and bake in the oven for 40-45 minutes, or until a skewer inserted into the centre comes out clean. Remove from the oven and leave to cool in the tin for 15 minutes, and then turn out onto a wire rack and leave to cool completely.

Decorate as desired.

Recipe: The Mail. Weight Watchers.