Black (Bean) Forest Cake

-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.