Friday's Fixin's: Long-Run Cake

Ohhhhhh, do I have a treat to share with you this week.  Yumma! Yumma! Yumma!

I found this recipe in Runner’s World magazine (one of my favorite reads while running on the treadmill – highly motivating, right?!?).

It was developed by pastry chef Gesine Bullock-Prado (Sandra Bullock’s sister).  In addition to having a fabulous blog, Confessions of a (Closet) Master Baker, Gesine happens to be an awesome marathoner as well.  I guess you’d have to be as a Pastry Chef, right?

Anyhoo, this cake is so flippin’ good.  It is gluten-free and contains no added fat, which makes it super fuel before a long run (Silver Lining). Hope you enjoy it as much as I (& Finally Five!) do!

Long-Run Cake

Cake

Ingredients for the cake:

• 1 cup organic apple-sauce
• 1 15.5-ounce can black beans, drained
• 1 ½ cups oat flour
• 1 cup cocoa powder (try Cacao Barry Extra Brute)
• 2 teaspoons baking powder
• 1 teaspoon salt
• 1 cup agave syrup
• 2 eggs
• ¼ cup coffee
• 1 teaspoon vanilla

Instructions for the cake:

• Preheat oven to 350°F.
• In a food processor, blend the applesauce and beans.
• In a bowl, whisk the oat flour, cocoa, baking powder, and salt. In the bowl of an electric mixer, whisk the agave syrup and eggs until light and foamy.
• Reduce mixer speed to medium slow and pour in coffee; mix until combined.
• Add bean-and-applesauce mixture and vanilla to the egg mixture. Beat until combined.
• Add oat-cocoa mixture all at once. Beat on low until just moist, then increase speed and beat until smooth, 30 seconds.
• Divide batter among 12 greased mini-loaves (the batter should reach ¾ of the way up the loaf pan). Bake for 20 to 25 minutes, until the cake springs back when poked.
• Makes 12 loaves. (I actually prefer to have them as cupcakes.  This way they are easier to pack and carry….and I tend to eat less…unless I have more than one, that is!)

Frosting (optional)

Ingredients for the frosting:

• 2 8-ounce packages organic cream cheese
• ¼ cup agave syrup
• ¼ cup organic, natural-style, creamy peanut butter
• Pinch of salt

For the frosting

• In a clean bowl of an electric mixer fit with the paddle attachment, beat together the cream cheese, agave, peanut butter, and pinch salt until smooth.
• If the mixture is too soupy, refrigerate until firm, about one hour.
• Divide the frosting among the loaves, spreading with a small offset spatula or the back of a small teaspoon.

Nutritional Information:

• CALORIES PER LOAF (NO FROSTING) 186; CARBS: 38 G; FIBER: 4 G; PROTEIN: 4 G; FAT: 2 G
• CALORIES PER LOAF (WITH FROSTING): 365; CARBS: 46 G; FIBER: 4 G; PROTEIN: 8 G; FAT: 18 G

 

Las cosas claras y el chocolate espeso.

– Spanish proverb