Black Bean Chocolate Cake (Gluten Free)

1 can of black beans (drained and rinsed) 15 oz
5 large eggs (I used Egg substitute the equivalent of 5 eggs)
1 tbsp pure vanilla extract
1/2 tsp salt (I only added 1/4 tsp)
6 tbsp butter unsalted or extra virgin coconut oil
(I used the unsalted butter)
3/4 cup Demerara Sugar or Light brown sugar
(I used light brown sugar)
6 tbsp cocoa powder unsweetened
1 tsp baking powder
1/2 tsp baking soda
1 tbsp water

Preheat oven at 350 degrees

Grease a 9" cake pan and dust with cocoa powder

Place the beans, 3 of the eggs, vanilla extract, sugar, and salt into a blender or food processor.

Process or blend on high until beans are completely liquified.

In a small bowl, mix together cocoa powder, baking soda and baking powder.

In a large bowl, beat butter until fluffy. Add the remaining two eggs, beating well after each one. Pour the bean batter into egg mixture and mix. Finally, stir in cocoa powder mixture and water then beat the batter on high for one minute until smooth.
Pour into the prepared pan.

Bake at 350 degrees for 40-45 minutes. Cake is done when the top is rounded and firm to the touch.

Instead of making frosting, you can wait until the cake is cool and then sprinkled some powder sugar on top.

By making the changes noted in the Ingredient List you save 67 calories and is over all healthier.
I did not use the powder sugar as topping.

You can also make it into individual cup cakes, it makes 9 cup cakes.


Serving Size: Makes 9 1 inch slice

Number of Servings: 9

Recipe submitted by SparkPeople user IS1GAR.