Saturday, September 17, 2011

Long-Run Cake

This Gesine Bullock-Prado's mini-loaves are gluten-free and contain no added fat, making them ideal fuel before a long run.

This cake/bread is from the runners world magazine.  The hubby is a runner who is training for his first marathon and when he saw this in the magazine, he wanted to try it. 

It turned out to be a very dense cake/bread that everybody loves.  The kids both want to have it for dessert.


1 cup organic apple-sauce
1 15.5 ounce can black beans, drained
1 1/2 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
1/4 cup coffee
1 teaspoon vanilla


1.  Preheat oven to 350 degrees.  In a food processor, blend the applesauce and beans.  In a bowl, whisk the oat flour, cocoa, baking powder and salt. 
2.  In a bowl of 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.
3.  Add bean and applesauce mixture and vanilla to the egg mixture.  Beat until combined. 
4.  Add oat-cocoa mixture all at once.  Beat on low until just moist, then increase speed and beat until smooth, 30 seconds.
5.  Divide batter among 12 greased mini-loaves ( the batter should reach 3/4 of the way up the loaf pan ).  I used regular loaf pans.
6.  Bake for 20 to 25 minutes, until the cake springs back when poked.  Makes 12 loaves.  For an extra indulgence, frost with Bullock-Prado's recipe for Peanut Butter Cream Cheese Icing found at


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