This is such a fun recipe! You do NOT have to be gluten-free to appreciate how tasty it is. And moms everywhere can feel good about feeding one of these “treats” to their kids. This has been our go-to birthday/special occasion recipe for the last year or so.
I found the recipe on Lauren’s Healthy Indulgences blog, but I’m always paranoid about the original blog/site going down and the recipe being lost forever, so I’m reprinting it here for safety’s sake. 🙂
This recipe includes no flour, sugar, or dairy.
I’ll let Lauren tell you about the secret ingredient in her own words:
“The cake is made out of black beans. Beans, seriously! Even if you’re the fiercest of bean haters (like I am), you’ll fall head over heels for this moist chocolate cake. I haven’t have a flour- and sugar-based chocolate cake in a very long time, so my roommates had to confirm this cake’s rockstar status. Safe to say they agreed with me, and hungrily polished off the slices I provided for them. Served with a cold glass of almond milk, it was all the more refreshing after a day spent soaking up the Carolina sun.”
Makes a single 9” layer cake (can be halved and stacked – see above) or 12 cupcakes
Preheat oven to 350 degrees.
If making a cake: 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.
If making cupcakes: Put cupcake liners in pan.
In a blender, combine until liquified (no lumps!):
- 1-15 ounce can of unseasoned black beans, rinsed (or about 2 cups)
- 3 large eggs
- 1 tablespoon pure vanilla extract
- 1/2 teaspoon sea salt
- 1 teaspoon stevia (Note from Erika: I left this out the last time I made them. Erich and I liked the cupcakes even more without the extra sweetness, especially since the icing I often use for this is so sweet.)
In a bowl, whisk together:
- 6 tablespoons unsweetened cocoa powder
- 1 teaspoon aluminum-free baking powder
- 1/2 teaspoon baking soda
In another bowl, beat:
- 6 tablespoons unsalted organic butter OR extra virgin coconut oil
- 1/4-1/3 cup honey
To the butter, add:
- 2 eggs, beating for a minute after adding each one
Pour egg mixture into blender with bean batter and mix. Add cocoa mix and blend on high for 1 minute until smooth. Scrape batter into pan and smooth the top. Tap the pan on the counter a few times to pop any air bubbles.
For Cake: Bake at 350 for 40-45 minutes.
For Cupcakes: Bake at 350 for 20 minutes.
After 10 mins, remove from pan and cool on wire rack. Once room temperature, cover in plastic wrap or overturned bowl. For best flavor, let sit overnight. Frost immediately before serving.
Here’s another bean cake, this one made with white beans instead of black, that I intend to try soon.