I made this as a birthday cake the other day and it was fabulous. The best part is that compared to other chocolate cakes, it is much lower on the glycemic index, tastes just as good if not better, is extra moist, and very high in protein. You may also feel good after eating it vs bloating with sugar high then low. When the kids asked for seconds, I told them to go ahead, knowing it was actually good for them. I doubled the following recipe to make it 2 layers.
Makes a 9″ one layer cake
- 1-19 oz can (or approx. 2 cups) of unseasoned black beans (strained and rinsed)
- 5 large eggs
- 1 tablespoon pure vanilla extract
- 1/2 teaspoon sea salt
- 6 tablespoons coconut oil (melted)
- 1/2 cup honey + either 1 teaspoon pure stevia extract (liquid vs powder) or 1TBSP of xylitol powder
- 6 tablespoons unsweetened cocoa powder
- 1 teaspoon aluminum-free baking powder
- 1/2 teaspoon baking soda
Mint Chocolate variation: 2 teaspoons mint extract (in place of 2 teaspoons vanilla)
- 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 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. 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. You can then apply frosting as per the directions below.
I used my food processor and once I had strained the beans simply added all the wet ingredients and blended them together. In another small bowl, I mixed the dry ingredients until well blended then added them to the wet ingredients in the food processor. In just a few minutes it was all mixed together very well and was ready to be put in the pans.
The original recipe came from the website www.healthyindulgences.net.
On the cupcakes, I put one square of 72% dark chocolate on each cupcake when I don’t have time to make a frosting (I buy a big bag of dark chocolates from Costco). I put it on while the cupcakes are still warm to let it melt.
In this cake recipe I used a chocolate mousse recipe as the frosting and it turned out very well. I also evenly placed some of the dark chocolates (from the bag I buy at Costco of 72% dark chocolate) in between the layers of the cakes while the cakes were warm. The chocolate squares melted and tasted really good as the middle layer of the cake. On its own, the following recipe makes a great chocolate mousse dessert. Add a little hazelnut butter in it for a more nutella-like flavor.
6 tablespoons unsweetened cocoa
1/4 cup honey
1 tsp vanilla extract
4 drops of vanilla stevia (optional) for added sweetness (several teaspoons of xylitol powder can be used instead)
Blend the above ingredients together in the food processor and once it is the right texture of a fluffy mousse, refrigerate until ready to serve. Since I used it this time as a frosting, I refrigerated the mousse until the cake was no longer warm then spread it evenly over both layers.