This recipe creates a single 9″ round cake. I prefer to split the batter between two 6″ rounds. If you want a full-size layer cake, double the following ingredients.
INGREDIENTS
- 15 oz can unseasoned black beans (rinsed and drained)
- 5 large eggs (egg substitute such as Eggbeaters works well too)
- 1 TBS vanilla
- ½ tsp sea salt
- 6 TBS coconut oil
- ½ cup honey
- 6 TBS cocoa powder (I use dark)
- 1 tsp baking powder
- ½ tsp baking soda
DIRECTIONS
- Preheat oven to 325 degrees
- Grease cake pan(s) and generously dust with cocoa powder
- Combine the black beans and eggs in a food processor until smooth and then add remaining ingredients
- Pour batter into pan(s) and tap to remove air bubbles
- For a single 9” round, bake 40 – 45 minutes
For two 6” rounds, bake 25 – 35 minutes (watch closely) - Cake is done when a toothpick comes out clean and sides begin to pull away from the edge of the pan
DECORATIONS
The original recipe calls for a single layer served with a dusting of powdered sugar. I prefer to create a stacked cake with raspberry preserves between the layers. I then cover the cake with a rich dark chocolate frosting. If I have plenty of time, I will make a luscious glossy ganache; however, if time is an issue (which it frequently is), a store-bought can will do the trick (just don’t fess up). If you purchase frosting, make sure that it contains no gluten if that is a dietary requirement. Once the cake is coated, I like to top it with a pile of fresh raspberries and some mint leaves for a simple, but beautiful, garnish.
I serve slices of this up with a scoop of high quality vanilla ice cream. Guests cannot wait to dig in–and they definitely cannot tell it’s made with beans.