This cake is unbelievably good! No one would even know it was flourless made with black beans unless you told them! It's so moist, low sugar (when omiting the frosting) and packed full of protein too! So you could make into muffins or mini cupcakes and eat them un-frosted as a protein snack!
1-15 ounce can of unseasoned black beans
5 large pasture eggs
1 tablespoon pure vanilla extract
1/2 teaspoon sea salt
6 tablespoons unsalted organic butter OR coconut oil
1/2 cup of local honey or other sweetener + 1/2 teaspoon pure stevia extract. I use dried stevia from our garden.
6 tablespoons unsweetened cocoa powder
1 teaspoon aluminum-free baking powder
1/2 teaspoon baking soda
Optional: 1 teaspoon good quality coffee (I use coffee beans from Costa Rica that we buy at HEB and ground up). Coffee though tends to bring out the flavor of the chocolate!
1 tablespoon water (omit if using honey)
Preheat oven to 325 degrees
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. (very important so the cake doesn't stick).
Drain and rinse beans in a strainer or colander. Shake off excess water. Place beans, 3 of the eggs, vanilla, stevia (if using), coffee is using, 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 water (if using), 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. Cake is done when the top is rounded and firm to the touch.
*For mini cupcakes spray non stick pan with coconut oil and bake for about 18 to 19 minutes depending on your oven. I haven't made these yet so not sure if they stick to the bottom yet. I would probably bake slightly longer to avoid them sticking. This cake is so moist so I'm thinking that could be why it tends to stick.
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.
Frost immediately before serving or eat without frosting as a protein snack. Top with Walnuts, Hazelnuts or Slivered Almonds if you so desire! Mine is topped with Walnuts because that's what I have on hand now! I put mine in the frig to chill and that makes it even better!
8 oz of cream cheese
1 Stick of soft grass fed butter
1/2 cup unsweetened cocoa
1 teaspoon vanilla
3 cups sifted organic powdered sugar. (I only use organic powdered sugar because it has tapiocia in it NOT corn starch).
Gluten Free Lady