Ingredients

For the cake

• 3 cups cooked black beans (can be from a can)
• 1 cup unsweetened desiccated coconut
• 1/3 cup raw cacao powder
• 1 tsp (gluten-free) baking powder
• Pinch of sea salt
• 1/2 cup Mayver’s Smooth Peanut Butter
• 1/2 cup extra virgin coconut oil, melted
• 1/2 cup rice malt syrup
• 3 teaspoons pure vanilla extract

For the icing

• 1/2 cup Mayver’s Smooth Peanut Butter
• 1 Tbsp raw cacao powder
• 1 Tbsp rice malt syrup
• 1/4 tsp pure vanilla extract
• 1/4 cup unsweetened almond milk

Method

1. Preheat your oven to 180°C (fan-forced) and line a 23 x 7 cm loaf tin with baking paper.
2. Process all of the cake ingredients together in a food processor until smooth.
3. Spoon the mixture into the prepared tin and even out the surface with the back of a spoon (the mixture will be quite thick, so I also used my fingers to help press it into the tin).
4. Bake in the preheated oven for 15 minutes. Allow the cake to cool in the tin and then transfer it to the fridge to chill before icing and cutting (ideally, leave it in the fridge overnight). The cake will firm up as it cools.
5. To make the icing, mix the peanut butter, cacao powder, rice malt syrup and vanilla extract together in a bowl until well combined.
6. Add the almond milk a little bit at a time, stirring until smooth. (You can add a little extra almond milk if you want to thin the icing out further).
7. Spread the icing over the chilled cake and then cut into pieces to serve. Store the cake in the fridge for a day or so, or freeze.

This gluten-free vegan mudcake recipe was provided by @realfoodhealthybody