Okay, I know what you're thinking just by reading the title of this post! "How can this recipe taste anything like Chocolate Cake when there is no flour?!" And after further examination of the recipe you are probably grossed out by now! WAIT!!! Don't disregard this amazing recipe!!
I tested this recipe using black beans instead of flour on my family members for my husband's birthday this last week. I have to say they were pleasantly surprised at how moist & yummy this cake is! In fact, my mother-in-law text me the next day for the recipe! So, here it is...try it and become a believer :)
Healthy Flour-less Chocolate Cake:
(gluten & grain free)
I tested this recipe using black beans instead of flour on my family members for my husband's birthday this last week. I have to say they were pleasantly surprised at how moist & yummy this cake is! In fact, my mother-in-law text me the next day for the recipe! So, here it is...try it and become a believer :)
(gluten & grain free)
1 (15oz) can of unseasoned, low-sodium black beans
5 large eggs
1 Tblsp pure vanilla extract
1/2 tsp sea salt
6 Tblsp unsalted organic butter or unrefined coconut oil
1/2c honey + 1 Tblsp Light Agave
6 Tblsp unsweetened cocoa powder
1 tsp aluminum-free baking powder
1/2 tsp baking soda
Preheat oven to 325F degrees. 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 spray the parchment lightly.
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, baking soda, and baking powder. Beat butter with honey & agave until light and fluffy. 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 or with cake dome. For BEST flavor, let cake sit over night. I promise this cake will not have a hint of beaniness after letting it sit for eight hours! If you are stacking this cake, level the top with a long serrated knife, shaving off layers until it is flat and even. Frost immediately with Healthy Fudge Buttercream Frosting before serving.
Related content from other blogs:
Purple Velvet Torte @ Elana's Pantry
Spicy Chocolate Bean Cakes @ The Salty Cod
Amazing Black Bean Brownies @ 101 Cookbooks
5 large eggs
1 Tblsp pure vanilla extract
1/2 tsp sea salt
6 Tblsp unsalted organic butter or unrefined coconut oil
1/2c honey + 1 Tblsp Light Agave
6 Tblsp unsweetened cocoa powder
1 tsp aluminum-free baking powder
1/2 tsp baking soda
Preheat oven to 325F degrees. 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 spray the parchment lightly.
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, baking soda, and baking powder. Beat butter with honey & agave until light and fluffy. 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 or with cake dome. For BEST flavor, let cake sit over night. I promise this cake will not have a hint of beaniness after letting it sit for eight hours! If you are stacking this cake, level the top with a long serrated knife, shaving off layers until it is flat and even. Frost immediately with Healthy Fudge Buttercream Frosting before serving.
Related content from other blogs:
Purple Velvet Torte @ Elana's Pantry
Spicy Chocolate Bean Cakes @ The Salty Cod
Amazing Black Bean Brownies @ 101 Cookbooks
I'll be making this every time I want chocolate cake!! It's really chocolatey and moist and hard to not just have one piece!! It's wonderful!! Thank you for the recipe!
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