I know if you’re like me, you have several food allergies that make finding things to eat, especially good tasting things, difficult. That’s why when I re-created this cake recipe, I knew I found a treasure! It not only tastes wonderful, you don’t have to feel guilty eating it! As one friend of mine says, “You can’t count that as a dessert!” To prove the point, I ate a whole cake by myself in three days!
Ingredients and Whatnot
- Black Beans
- Baking Soda
- Baking Powder
- Coconut Oil
- Sugar (or Agave Nectar)
- Food Processor Beaters
- Medium Bowl
- Small Bowl
- 1 cup measuring cup
- Tablespoon measure
- teaspoon measure
- Mixing spoon
- Preheat oven to 325 degrees. Grease and dust (with cocoa) a 9" cake pan
- Place in food processor:-1 c. (1-15oz. can) of drained black beans-3 eggs-1 tablespoon vanilla- teaspoon saltBlend on high until completely smooth.
- In small bowl, mix together:-6 tablespoons cocoa- teaspoon baking soda-1 teaspoon baking powder
- In (yet another) bowl beat together until light and fluffy-6 tablespoons coconut oil- c. sugarAdd 2 eggs, beating 1 minute after each addition.
- Pour bean mixture into egg mixture and mix well, then add cocoa mixture to that. Mix well, and beat batter on high for 1 minute.
- Pour 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. Remove from oven and let set for 10 minutes, then turn out cake from pan, and flip over again on to a cooling rack.
6 tablespoons of coconut oil Whip until frothy, then gradually add (in this order)-5 to 6 tablespoons of cocoa powder-pinch of salt-1 teaspoon vanilla- to 1 c. powdered sugar.
If you get the icing too thick, just add a tablespoon or two of whatever milk you use. (Don’t use water!) When you reach your preferred consistency, spread the icing evenly on the cooled cake. Then cut a huge slice, and enjoy!