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