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Chef Toni Sakaguchi at The Culinary Institute of America adds black beans to these chocolate baby cakes for a rich and fudgy texture She tops the cakes with mocha aquafaba frosting made from the liquid of canned black beans You would never know that these delicious chocolate cakes are packed with protein and fiberGo to recipe https//wwwciaprochefcom/northarvest/blackbeancakes/Looking for a decadent dessert with a healthy plantforward twist? Keyword aquafaba royal icing, eggless royal icing, vegan royal icing Open a can of store bought chickpeas, drain and strain the brine though a fine mesh sieve Measure chickpea brine (6 tablespoons, 15ml measure) into a bowl of your stand mixer Add cream of tartar (1/2tsp) Then beat with a wire beater until mixture is foamy Lemon Cupcakes With Raspberry Swiss Meringue Buttercream Who Needs Salad Aquafaba frosting for cake