Chocolate Cake. dairy-gluten free.
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 12
Ingredients
Directions
Ingredients:15 ounce can of unseasoned black beansOR 1 1/2 cup cooked beans, any color6 large eggs 1 tablespoon pure vanilla extract1/2 teaspoon sea salt8 tablespoons unsalted organic butter OR extra virgin coconut oil3/4 cups agave nectar 6 tablespoons unsweetened cocoa powder2 teaspoon aluminum-free baking powder1 1/2 teaspoon baking soda1/2 cup coconut flourMint Chocolate variation:2 teaspoons mint extract (in place of 2 teaspoons vanilla)Flaxseed meal can be used for 1-2 eggs. 1 tbs meal mixed with 3 tbs hot water, let stand for a few minutes= 1 eggAlso, coconut oil is solid below 75 degrees, and liquid otherwise.
Preheat oven to 325 degrees Fahrenheit. Spray a 13"x9" 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.
I dumped everything in a blender and blended until absolutely smooth. there's no gluten so you don't have to worry about overmixing. then pour into your greased pan. 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 with 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 (I use an overturned plastic chip bowl). 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! Frost immediately before serving
Number of Servings: 12
Recipe submitted by SparkPeople user SILVERJADE10.
I dumped everything in a blender and blended until absolutely smooth. there's no gluten so you don't have to worry about overmixing. then pour into your greased pan. 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 with 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 (I use an overturned plastic chip bowl). 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! Frost immediately before serving
Number of Servings: 12
Recipe submitted by SparkPeople user SILVERJADE10.
Nutritional Info Amount Per Serving
- Calories: 231.3
- Total Fat: 15.6 g
- Cholesterol: 107.3 mg
- Sodium: 291.5 mg
- Total Carbs: 17.1 g
- Dietary Fiber: 7.2 g
- Protein: 8.5 g
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