Black Bean Chocolate Cake September 16 2014 by Simone Denny
This is a delicious moist cake with a rich chocolatey flavour - you would never know it has black beans in it!
There are a few variations of this cake and you adjust it to your dietary requirements. The recipe below is gluten free, refined sugar free and dairy free - believe it or not still tasts so good.
- 11/2 C of cooked black beans or canned of black beans
- 2 Tablespoons of 100% pure maple syrup
- Pinch of Salt
- 5 eggs
- 1 Teaspoon of vanilla essence
- ½ C coconut oil
- ¾ C of Coconut Sugar
- ½ C of raw cacao powder
- 1 Teaspoon baking powder
- ½ Teaspoon of baking soda
- 1 Tablespoon of water
Preheat the oven to 180 degrees.
Grease a 9” cake tin with coconut or oil. Cut baking paper to the size of tin and place it inside the cake tin.
Drain and Rinse black beans. If using dried beans – cook until they are very tender (or they won’t blend smoothly).
Place beans, 3 eggs, vanilla, salt and maple syrup into the food processor and blend until smooth (beans should be completely liquefied).
Add coconut oil and coconut sugar to the bean mixture and blend until smooth. Add the last 2 eggs one at a time and then the water, blending gently.
In a cup, mix raw cacao, baking soda, baking powder and water. Add this cacao mixture to the blended bean mixture and blend for another minute.
Pour cake mixture into the greased tin, ensuring batter is evenly distributed.
Bake for 40 – 45 minutes at 180 degrees.
Remove from oven and allow cake to stand for 10 minutes before flipping it onto a cooling rack.
When cool – dust with sifted icing sugar or ice with an icing of your choice.