Koshian Chocolate Cake

Ingredients:

• 1 ½ cups Koshian (smooth texture Anko, Adzuki bean paste)*
• 3 eggs
• 2 Tbsp avocado oil (or other neutral oil)
• 1 Tbsp cashew milk ( or other milk of choice)
• 1 tsp vanilla extract
• ½ cup unsweetened baking cocoa powder
• ½ tsp baking powder
• ½ tsp baking soda
• ½ tsp kosher salt
• 1 cup chocolate chips

Instructions:

1. Preheat the oven to 350°F. Grease an 8×8-inch baking dish, and line with parchment paper.
2. In a large mixing bowl, beat together Koshian, eggs, oil, milk, and vanilla extract until smooth. 
3. In a small bowl, whisk together cocoa powder, baking powder, baking soda, and salt. Stir into the Koshian mixture. Stir in chocolate chips. 
4. Scrape batter into the prepared baking dish. Bake for 35-40 minutes, or until a toothpick comes out with fudgy crumbs. Allow to cool before slicing. 

Yields about 12 slices

*if you don’t have time to make anko, you may use 1 ½ cups cooked bean puree and ⅔ cups granulated cane sugar.

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