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Long Run Cake With Peanut Butter

Long Run Cake With Peanut Butter

These gluten-free contain no added oils or butter, yet stay incredibly moist thanks to applesauce and black beans (the latter of which also lends dense, fudgy texture). Without the frosting, the cake is ideal fuel before a long run. Or, save them until after you run and spread them with the rich peanut butter cream cheese frosting for a well deserved treat.
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Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings: 4
Course: Dessert
Cuisine: American
Calories: 377
Ingredients Method

Ingredients
  

CAKE
  • 1 cup unsweetened applesauce
  • 1 can 15.5 ounces black beans, rinsed and drained
  • 1½ cups oat flour
  • 1 cup high-quality unsweetened cocoa powder
  • 2 teaspoons baking powder
  • 1 teaspoon salt
  • 1 cup agave syrup
  • 2 eggs
  • ¼ cup brewed coffee
  • 1 teaspoon vanilla extract
FROSTING
  • 2 packages 8 ounces each cream cheese
  • ¼ cup agave syrup
  • ¼ cup natural smooth peanut butter
  • Pinch of salt

Method
 

  1. Preheat the oven to 350°F. Coat 12 mini (2¼" x 4") loaf pans with cooking spray.
  2. TO MAKE THE CAKE:
  3. In a food processor, combine the applesauce and beans. Process until smooth. In a medium bowl, whisk together the oat flour, cocoa, baking powder, and salt.
  4. In the bowl of an electric mixer fitted with the whisk attachment, whisk together the agave and eggs until light and foamy. Reduce the mixer speed to medium-low and pour in the coffee. Mix until combined. Add the bean mixture and vanilla extract. Beat until combined. Add the oat-cocoa mixture all at once. Beat on low until just moist, then increase the speed and beat for 30 seconds, or until smooth.
  5. Pour the batter into the mini loaf pans (the batter should reach two-thirds of the way up the loaf pan). Bake for 20 to 25 minutes, or until a cake springs back when poked.
  6. TO MAKE THE FROSTING (IF USING):
  7. In the bowl of an electric mixer fitted with the paddle attachment, combine the cream cheese, agave, peanut butter, and salt. Beat until smooth. If the mixture is too soupy, refrigerate for 1 hour, or until firm. When the loaves are cool, remove them from the pans and top them with the frosting, spreading with a small offset spatula or the back of a small teaspoon.