BLACK BEAN CHOCOLATE CAKE
Healthy yet deviously delicious. I got this off of the Soma Studio website. No one believes me when I say it's flourless. I usually make it with a decadent chocolate icing, but I've made it with chocolate avocado icing and it was still scrumptious.
Provided by Strawberry Shortcak
Categories Dessert
Time 1h5m
Yield 12 serving(s)
Number Of Ingredients 9
Steps:
- Preheat oven to 325 degrees Fahrenheit.
- Grease 9" cake pan and dust with cocoa powder, tapping to evenly distribute.
- Drain and rinse beans. Shake off excess water.
- I use handheld mixer to pulverize beans smooth.
- Add in 3 of the eggs, vanilla, salt and continue mixing. When smooth, add in coconut oil and honey. Add in last 2 eggs.
- In separate bowl, sift in cocoa powder, baking soda and baking powder and then add to the wet ingredients
- Beat on high until you achieve a nice smooth consistency. Approx 1 minute.
- Scrape batter into pan and rap on counter a few times to free any bubbles.
- Bake for 40-45 minutes. Cake is done when top is rounded, firm to touch and toothpick comes out clean.
- LET CAKE SIT OVERNIGHT IF POSSIBLE or at least 8 hours. It's not a ready-eat-right-away type of cake.
- Frost with favorite frosting and enjoy.
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