Ingredient list:

  • 3 organic zucchinis, grated
  • 1 can organic black beans, drained and rinsed
  • 1 spotted banana
  • ¾ c organic apple sauce
  • ¼ organic virgin coconut oil
  • 2 T vanilla
  • 1/3 c agave
  • 1/3 c blackstrap molasses
  • 1/3 organic sucanat
  • Egg replacer to replace equivalent of 4 eggs
  • ½  c cocoa powder
  • ½ c organic carob powder
  • 2 T cinnamon
  • 2 c organic white whole wheat flour
  • 1 c organic all purpose flour
  • 1 t baking soda
  • 1 t baking powder
  • ½ c chopped walnuts
  • ½ c vegan mini chocolate chips
  • 1 c organic raspberry preserves

Kids helpful, but not necessarily efficient!


Use food processor to puree banana, coconut oil, black beans, apple sauce and grate zucchinis.  Add to mixture: vanilla, agave, blackstrap molasses, and sucanat.  Mix well.  In separate bowl, mix egg replacer to replace equivalent of 4 eggs (I used 8 T hot water and 6 t egg replacer), cocoa powder, organic carob powder, cinnamon, organic white whole wheat flour, organic all purpose flour, baking soda, baking powder.  Mix well and add to wet ingredients.  Stir in chopped walnuts and vegan mini chocolate chips.  Bake 350 for about 45 minutes, checking doneness periodically with toothpick.  Let cool on cooling rack.  Microwave raspberry preserves for about 30 sec to liquefy.   Drizzle on top of cake.  Enjoy.  

Created by Kristin Meier