Chocolate Mug Cake for Two
“There’s a secret ingredient…it’s black beans!” reveals Dartmouth Cancer Center dietitian Elise B. Cushman, MS, RDN, LD, CSO. “Black beans bring protein and fiber to this chocolate cake. And because they are pureed, you don’t even know they’re there.”
Ingredients:
½ cup of black beans (canned or pre-cooked)
2 Tbsp oat flour
2 Tbsp cocoa powder
A pinch of salt
¼ tsp baking powder
2 Tbsp milk
1 egg
2 Tbsp sweetener of choice
2 Tbsp chocolate chips
Mix all ingredients except the chocolate chips in a blender. Blend for 8-10 seconds to puree the beans. Fold in chocolate chips. “You can use a hazelnut spread instead of chocolate if you wanted,” says Cushman. Divide the mixture evenly into two mugs sprayed with nonstick spray or brushed with oil or butter. Microwave for 90 seconds and let cool. You can top these cakes off with a dollop of Greek yogurt and berries and you’ve got a delicious dessert for two.
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