The Wacky Cake

GF V DF NF Apr 21, 2025

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Oh boy. My brother sent me this ridiculous ChatGPT generated cake recipe, and I wanted to try making it for when he came to visit. This wacky cake is certainly the strangest thing I've ever made. It's a savory black bean cake that's shockingly way better than it sounds. Ignore that it's called cake; this concoction is more of a savory quick bread. It acts more so as a dinner carb side than a dessert.

BEANS
- 15.5 oz can (260 g) Black beans, drained and rinsed

WET
- 1/2 cup (120 g) Sauerkraut juice
- 4 tbsp (64 g) Tahini
- 1/4 cup (60 g) Pickled ginger
- 2 tbsp (30 g) Apple cider vinegar
- 2 tbsp (30 g) Hot sauce
- 1 tbsp (21 g) Honey
- 1/2 tsp (2.5 g) Liquid monk fruit

DRY
- 4 tbsp (40 g) Hemp hearts
- 1/4 cup (20 g) Ground coffee, decaf
- 1 tbsp (12 g) Chia seeds
- 1 sheet (2.5 g) Dried seaweed
- 1 tbsp (10 g) Paprika
- 1/4 tsp (0.75 g) Turmeric, ground
- 1/4 tsp (0.75 g) Black pepper, ground

LAST
- 1 tsp (6 g) Baking soda

1. Preheat your oven to 350F, and line a 9" cake pan with parchment paper. Lightly spray the paper

2. Drain and rinse your beans. Add all ingredients to a food processor, and blend until smooth. Blend in the baking soda last. As soon as the baking soda interacts with the vinegar, the reaction to rise the cake will begin, so adding it as late as possible helps to get more optimal lift (am I really giving advice when I'm baking a cake with sauerkraut, seaweed, and ginger??)

3. Transfer the batter to your pan, and smooth out the top

4. Bake at 350F for 30 minutes, uncovered. Cover with foil, and bake an additional 30 minutes. The cake should be set on the top, a toothpick should come out with some wet crumbs, and the internal temperature should be at least 200F

5. Chill in the fridge overnight before slicing

https://www.poormanprotein.com/recipes/wacky-cake

Servings: 12
1 slice
Calories: 101
Protein: 5 g
Fat: 5 g
Carbs: 11 g
Fiber: 4 g

Description

Oh boy. My brother sent me this ridiculous ChatGPT generated cake recipe, and I wanted to try making it for when he came to visit. This wacky cake is certainly the strangest thing I've ever made. It's a savory black bean cake that's shockingly way better than it sounds. Ignore that it's called cake; this concoction is more of a savory quick bread. It acts more so as a dinner carb side than a dessert.

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Time

Prep Time:

15 minutes

Cook Time:

1 hour

Total Time:

1 hours 15 minutes

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Cost

Total Cost:

Cost per Serving:

$0.52

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Ingredients

Serving(s)

Beans

15.5 oz can Black beans, drained and rinsed

Wet

1/2 cup Sauerkraut juice
4 tbsp Tahini
1/4 cup Pickled ginger
2 tbsp Apple cider vinegar
2 tbsp Hot sauce
1 tbsp Honey
1/2 tsp Liquid monk fruit

Dry

4 tbsp Hemp hearts
1/4 cup Ground coffee, decaf
1 tbsp Chia seeds
1 sheet Dried seaweed
1 tbsp Paprika
1/4 tsp Turmeric, ground
1/4 tsp Black pepper, ground

Last

1 tsp Baking soda

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Instructions

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Pictures: Shown

1. Preheat your oven to 350F, and line a 9" cake pan with parchment paper. Lightly spray the paper
2. Drain and rinse your beans. Add all ingredients to a food processor, and blend until smooth. Blend in the baking soda last. As soon as the baking soda interacts with the vinegar, the reaction to rise the cake will begin, so adding it as late as possible helps to get more optimal lift (am I really giving advice when I'm baking a cake with sauerkraut, seaweed, and ginger??)

3. Transfer the batter to your pan, and smooth out the top

4. Bake at 350F for 30 minutes, uncovered. Cover with foil, and bake an additional 30 minutes. The cake should be set on the top, a toothpick should come out with some wet crumbs, and the internal temperature should be at least 200F

5. Chill in the fridge overnight before slicing

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Nutrition Facts