Black Bean Cake
- Number of Servings: 15
Ingredients
1 15oz can of unseasoned black beans OR 1 1/2 cup cooked beans, any color5 large eggs1 tablespoon pure vanilla extract½ teaspoon sea salt6 tablespoons unsalted organic butter OR unrefined coconut oil½ cup honey6 tablespoons unsweetened cocoa powder1 teaspoon baking powder½ teaspoon baking soda
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 and salt into blender. Blend on high until beans are completely liquefied. No lumps! Whisk together cocoa powder, baking soda, and baking powder. Beat butter with honey until light and fluffy. 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 for cake or 20 minutes for cupcakes. 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. For BEST flavor, let cake sit over night. Frost immediately before serving.
Serving Size: 9" cake or 15 cupcakes
Drain and rinse beans in a strainer or colander. Shake off excess water. Place beans, 3 of the eggs, vanilla and salt into blender. Blend on high until beans are completely liquefied. No lumps! Whisk together cocoa powder, baking soda, and baking powder. Beat butter with honey until light and fluffy. 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 for cake or 20 minutes for cupcakes. 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. For BEST flavor, let cake sit over night. Frost immediately before serving.
Serving Size: 9" cake or 15 cupcakes
Nutritional Info Amount Per Serving
- Calories: 132.4
- Total Fat: 7.5 g
- Cholesterol: 61.7 mg
- Sodium: 176.4 mg
- Total Carbs: 14.6 g
- Dietary Fiber: 2.2 g
- Protein: 4.0 g
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