Ok, I am sure that after reading that title, some of you are pretty skeptical. Hang with me. This is ACTUALLY good. And I just love how deviant it is to put black beans into a dessert. Come on, you know somewhere in you is a little rebel who wants to at least give this a try. I can assure you that you CANNOT taste the black beans. . . at all. But isn’t it cool how they add an extra punch of protein? I love that in a cake. Makes me feel almost justified in eating it. 🙂 Also, this has 5 eggs in it! 5. That is also a protein boost. Wanna make it yet? You should. Even if you don’t have an issue with gluten, you should try this. Make it for your family and let them eat it… then watch their faces when you tell them that it is made with black beans. Awesome. You can frost this with your favorite icing but I like it just dusted with powdered sugar. It is not an overly sweet cake, which I love. The powdered sugar adds a slight touch of sweetness without overpowering the delicious rich chocolaty flavor. You could also serve this with a fresh pile of whipped cream. Mmmmmm.
I came across recipes for black bean brownies (which I have not yet tried) a few years ago and was curious. I bookmarked the recipe. When searching through my bookmarks I saw it and started wondering if a cake could be made with the beans. I found a few recipes online for just that, so I gave it a shot. I’m not sure who the original author of this recipe is. But to whoever you are: pure awesomeness! I really think this might be my go to chocolate cake recipe from now on. I took some to my mom and she agreed. Plus, it saves me a lot of money to not use expensive GF flours. A winner indeed!
Here it is:
Black Bean Chocolate Cake (Gluten Free)
1 can of black beans (drained and rinsed) (15 oz)
5 large eggs
1 tbsp pure vanilla extract
1/2 tsp salt
6 tbsp butter, softened
3/4 cup granulated sugar
6 tbsp cocoa powder (I used Hershey’s Special Dark)
1 tsp baking powder
1/2 tsp baking soda
1 tbsp water
Preheat oven to 350 degrees.
Grease a 9 inch cake pan and dust with cocoa powder.
Place the beans, eggs, vanilla, sugar and salt into blender or food processor (I used my food processor). Process or blend on high until beans are completely liquified.
Add the remaining ingredients and process on high for 2 minutes until everything is well incorporated.
Pour into your prepared pan. Bake 30-40 min until the top is slightly rounded and firm to the touch. Do not overbake. My center actually still looked a tiny but underdone but remember that it will keep cooking a little even after you take it out.
Cool for 10 min and then invert onto a plate. Dust with powdered sugar (or frost when cool). Serve and enjoy!
And if you make this, please leave some feedback! I can’t wait to hear. 🙂