Friday, October 10, 2014

Black Bean Chocolate Cake

Makes a 9″ one layer cake
1- 15 ounce can of unseasoned black beans 5 large eggs 1 tablespoon pure vanilla extract 1/2 teaspoon sea salt 6 tablespoons coconut oil (melted) 1/2 cup honey
2 tablespoons of Stevia 6 tablespoons unsweetened cocoa powder 1 teaspoon aluminum-free baking powder 1/2 teaspoon baking soda

-Preheat oven to 325 degrees Fahrenheit. 

-Spray a 9″ cake pan with extra virgin olive oil cooking spray, or just grease it with a thin layer of coconut oil. 

-Dust cocoa all over the inside of the pan, tapping to evenly distribute. 

-Drain and rinse beans in a strainer or colander. Shake off excess water. 
-Place beans, 3 of the eggs, vanilla, stevia, and salt into blender. Blend on high until beans are completely liquefied. No lumps!

-Whisk together cocoa powder, baking soda, and baking powder. Mix together honey and coconut oil. 

-Add remaining two eggs, beating for a minute after each addition. 

-Pour bean batter into egg mixture and mix. 

-Finally, stir in cocoa powder, 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.

-Bake for 40-45 minutes. Cake is done when the top is rounded and firm to the touch. After 10 minutes, turn out cake from pan, and flip over again on to a cooling rack. Let cool until cake reaches room temperature, then cover in plastic wrap.