Black Bean Chocolate Cake

Healthy yet deviously delicious. I got this off of the Soma Studio website. No one believes me when I say it's flourless. I usually make it with a decadent chocolate icing, but I've made it with chocolate avocado icing and it was still scrumptious.

• Ready In: 1 hr 5 mins
• Serves: 12

Ingredients

• 15  ounces  of unseasoned black beans
• 5  large eggs
• 1  tablespoon pure vanilla extract
• 1⁄2 teaspoon sea salt
• 6  tablespoons coconut oil
• 1⁄2 cup honey
• 6  tablespoons  dark  Dutch-processed cocoa powder
• 1  teaspoon  aluminum-free baking powder
• 1⁄2 teaspoon baking soda

Directions

1. Preheat oven to 325 degrees Fahrenheit.
2. Grease 9" cake pan and dust with cocoa powder, tapping to evenly distribute.
3. Drain and rinse beans. Shake off excess water.
4. I use handheld mixer to pulverize beans smooth.
5. Add in 3 of the eggs, vanilla, salt and continue mixing. When smooth, add in coconut oil and honey. Add in last 2 eggs.
6. In separate bowl, sift in cocoa powder, baking soda and baking powder and then add to the wet ingredients
7. Beat on high until you achieve a nice smooth consistency. Approx 1 minute.
8. Scrape batter into pan and rap on counter a few times to free any bubbles.
9. Bake for 40-45 minutes. Cake is done when top is rounded, firm to touch and toothpick comes out clean.
10. LET CAKE SIT OVERNIGHT IF POSSIBLE or at least 8 hours. It's not a ready-eat-right-away type of cake.
11. Frost with favorite frosting and enjoy.