Not a Foodie…. Foodie

So I love to EAT!!! Anyone that knows me would know that. I love to cook also. I am what I would call a “pretty good” cook. Some things are a HIT! WOW BANG! and some things turn out, just sort of, “EH”

So I am not one to post recipes, but I have this cake. And oh my is it good. It’s is sooo good, I had to share. It’s even gluten free. I have made it like 5 times now. It is even better the second day. And I’m sorry to say the word, I hate it too, but the cake is so MOIST!! It is dang delicious!!! And the secret ingredient, ? BLACK BEANS! Yep, you heard, right! BLACK BEANS! Try it! Make it. You will love it!

Here is the link. I use coconut oil instead of butter, but I have made it both way.

Photo is just of cake. It is actually really sweet, no need for icing.

IMG_3107

Secret Ingredient Healthy Chocolate Cake

Yields 1
Ingredients
  • One 15 ounce can (or 15 ounces, cooked) unseasoned black beans
  • OR 1 1/2 cup cooked beans, any color (navy beans, kidney beans, etc)
  • 5 large eggs
  • 1 tablespoon pure vanilla extract
  • 1/2 teaspoon sea salt
  • 6 tablespoons unsalted organic butter OR 5 1/2 Tablespoons coconut oil
  • 1/2 cup + 2 Tablespoons honeyOR Truvia*
  • 6 tablespoons unsweetened cocoa powder
  • 1 teaspoon baking powder
Instructions
  • Preheat oven to 350 degrees Fahrenheit (163 degrees Celsius).
  • Spray a 9″ cake pan with extra virgin olive oil cooking spray, or just grease it with a thin layer of butter.
  • Dust cocoa all over the inside of the pan, tapping to evenly distribute.
  • Cut a round of parchment paper and line the bottom of the pan, then grease the parchment lightly.
  • Alternatively, you can make cupcakes. If you’d like to bake the batter as cupcakes, line 16 cupcake tins with paper liners.
  • Drain and rinse beans in a strainer or colander. Shake off excess water.
  • Place beans, 3 of the eggs, vanilla, stevia (if using) and salt into blender.
  • Blend on high until beans are completely liquefied. No lumps!
  • Whisk together cocoa powder and baking powder.
  • In a bowl, use a mixer to cream the butter with sweetener (erythritol or honey) until light and fluffy.
  • Mix in the two remaining eggs, beating for a minute after each addition.
  • Beat the bean mixture the rest of the batter.
  • Finally, stir in cocoa powder and water (if using), and beat the batter on high for one minute, until smooth.
  • Scrape batter into pan and smooth the top.
  • Grip pan firmly by the edges and rap it on the counter a few times to pop any air bubbles.
  • If you are baking the cake as a single round layer, bake for 40-45 minutes. If you are baking the batter as cupcakes, bake for 35 minutes. Cake is done when the top springs back when you press on it.
  • Remove cake to a cooling rack to cool for 10 minutes.
  • Turn out cake from pan, and flip over again on to cooling rack.
  • Let cake cool until it reaches room temperature, then cover in plastic wrap. For BEST flavor, let cake sit overnight!
  • If you are stacking this cake, level top with a long serrated knife, shaving off layers until the cake round is flat and even.
  • Store cake or cupcakes in the refrigerator. For the best flavor and texture, warm the cake to room temperature before serving.
Notes
  • *You can use a blend of Erythritol and stevia in place of Truvia. Use 1 cup + 2 Tablespoons of erythritol, and 2 teaspoons of pure stevia extract (I like Trader Joe’s brand). Experiment with various combinations of sugar-free sweeteners, if you like. Be sure to combine multiple sugar-free sweeteners for the best taste!
healthy indulgences http://healthyindulgences.net/
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