-One 15-oz. can (BPA free lining please!) black beans, drained and rinsed
-1/2 cup unsweetened cocoa powder
-1/2 cup (about 4 large) egg whites
-1/3 cup unsweetened applesauce
-1/3 cup canned pure pumpkin
-1 1/2 tsp. baking powder
-1 tsp. vanilla extract
-1/4 tsp. Himalayan sea salt
-2 tbsp. mini (or chopped) semi-sweet chocolate chips/ dairy- free chips (Good Life)
Consider berries and/or crushed nuts as toppings
-Preheat oven to 350 degrees.
-Rub Pyrex large glass container with olive oil to help it not stick.
-Place all cake ingredients except chocolate chips in a food processor.
Puree until completely smooth and uniform.
-Fold chocolate chips into cake batter.
-Spread batter into the baking pan, and smooth out the top.
-Sprinkle toppings on top, if you like
-Bake until a toothpick inserted into the center comes out mostly clean, 35 - 40 minutes.
-Remove cake from oven. Let cool completely, about 1 hour.