It was Wilhelmina’s 1st birthday a few days ago and we needed a cake!
Because she reacted to Gluten we are keeping her diet Gluten free for now, which means that I needed to keep our usual cake recipes in the binder and find an alternative.
I never would have thought that Black Beans would work so well in a cake! It was chocolatey, it was moist… it was delicious and I would never had guessed there was no flour in it!
so you need…
1 can of black beans (drained and rinsed) (540ml/19 fl oz)
5 large eggs
1 tbsp pure vanilla extract
1/2 tsp salt
6 tbsp butter or extra virgin coconut oil
3/4 cup Demerara sugar
6 tbsp cocoa powder
1 tsp baking powder
1/2 tsp baking soda
1 tbsp water
Preheat oven to 350 degrees.
Grease a 9″ cake pan and dust with cocoa.
Place the beans, 3 of the eggs, vanilla, sugar and salt into 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 larger bowl, beat butter/coconut oil until light and fluffy. Add the remaining two eggs, beating well after each one. Pour bean batter into egg mixture and mix. Finally, stir in cocoa powder mixture and water and beat the batter on high for one minute until smooth. Pour into the prepared pan.
Bake for 350 degrees for 40-45 minutes. Cake is done when the top is rounded and firm to the touch.
Instead of making frosting, I waited until the cake was cool and then sprinkled some powdered sugar on top and then made a side of chocolate whipped cream.
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This blog follows my journey as a mom taking the less travelled roads in parenting.
Going to make this soon! Now I’m going out for some black beans!!
What an interesting ingredient for cake! Beautiful pics! We’d love for you to share your stuff with us over at dishfolio.com!
Happy 1st Birthday Wilhelmina – you little cutie pie. I live in a hippy, alternative community pueblo in Mexico. Black beans and all things extra healthy are always in demand. I’ll add this to my must try recipes. I already bookmarked this page.
Oh WOW! What an interesting idea! I love black beans and am sooo trying this!!
yay!
xx
We made your gluten free chocolate cake this morning…
and my family and myself love it.
Thanks for sharing the recipe.
If you have any more awesome gluten free recipes – please post.
Sooooo delicious!!!
I also make a similar cake with chickpeas!
These suprise ingredients that make desert “healthy” always make my guests feel better about eating a second piece!
ps..i noticed some of your recepies aren’t linked in under your recepie page…i almost missed the sweet potato pie!
I look forward to finding the chickpea recipe!
Absolutely STUNNING photos. Recipe looks delicious. Can’t wait to try! :)
Tried this today as our Valentine’s dessert (we’re celebrating a day early). I made a strawberry “frosting” with icing sugar and strawberry freezer jam that wouldn’t set and it was just perfect. I found the texture to be a bit odd and needed to eat at least 2 pieces before I decided it was delicious either way. Definitely bringing this recipe home to try on my sister who is gluten and dairy free.
We made one batch for a party, NEEDED to eat so many that we had to make another batch! Plan to make them again for my kindergarteners Halloween party!!
Can’t wait to try this recipe! Do you have a recipe for this chocolate whipped cream you speak of!?
I don’t have a recipe, but I just added a bit of cocoa powder to my cream before I whipped it… how much would depend on how chocolatey you want it :)
Any issue with using regular sugar instead of the Demerara?
No, not at all!!
I made this a week ago, it was so good. I added a tbsp. of mint extract and I loved it! You can’t taste the beans at all! It was rich thick but light! I absolutely LOVED IT!
I’ve read on other blogs that black bean cakes taste better after they have sat overnight or so… did you leave this cake to sit before eating, or just eat it right away?
We eat it the same day just because I can’t have a cake in the house without it being eaten… but it is true that the day after is even better :)
I tried it but I must have missed something because it was awful! I didn’t have coconut oil butter (must get) and used flora instead. I used Stevia instead of Demerara so maybe it doesn’t work as a direct sub. It rose and looked yummy but tasted like cardboard. I’ll have to get the exact ingredients to go it a proper go :)
Love your blog!