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