Facts Healthy Eating

Long-Run Cake

Julie Kang|

Long-Run Cake
4 (1 ratings)
Fill 202 Print
These gluten-free, mini cake loaves, created  by Runner’s World contributing pastry chef Gesine Bullock-Prado, contain no added oils or butter, yet stay incredibly moist thanks to applesauce and black beans (the latter of which also lends dense, fudgey texture). Without the frosting, the cake is ideal fuel for 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.
Servings
12
Ingredients
  • 1 cup unsweetened applesauce
  • 15.5 ounce black beans, rinsed and drained
  • 1 1/2 cup oat flour
  • 1 cup high-quality unsweetened cocoa powder
  • 2 teaspoon baking powder
  • 1 teaspoon salt
  • 1 cup agave syrup
  • 1/4 cup brewed coffee
  • 16 ounce cream cheese
  • 1/4 cup agave syrup
  • 1/4 cup natural smooth peanut butter
  • 1 pinch of salt
Directions
  1. Preheat the oven to 350 degrees. Coat the 12 mini (2 1/4 x 4 inch) loaf pans with cooking spray
  2. In a food processor, combine the applesauce and beans. Process until smooth.
  3. In a medium bowl, whisk together the oat flour, cocoa, baking powder, and salt.
  4. In the bowl of an electric mixer fitted with 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 pan). Bake for 20 to 25 minutes, or until a cake springs back when poked.
  6. 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.
 
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