Chocolate cake that is gluten free, flour free, dairy free, and sugar free?!  Yep, and it's SO GOOD!

And you'll never guess what the secret is!  Neither did my boys when they tried this today!  Of course I probably shouldn't have told them in the end because now I don't know if they'll ever eat it again!  Oh well... more for Olivia and I.  (I know she'll love it even though she's gone for the day with friends!)

The secret?

BLACK BEANS!  Can you even believe it?!

This recipe was adapted from the recipe found at Healthy Indulgences.

For the ingredients, there are many adaptations listed on other recipes as far as sweeteners.  I used what I had and what was easy to obtain quickly and locally.  (This will make one round layer, double to make two and stack your cake.)  (I made one, cut it in half, and stacked the halves.)

For the CAKE you'll need:

one can 15 oz unseasoned black beans
5 large eggs
1 Tbs pure vanilla extract
1/2 tsp sea salt (I use pink himalayan - also a great natural headache help!)
6 Tbs unsalted organic butter
1/2 cup + 2 Tbs organic honey
1/2 tsp pure stevia extract
6 Tbs unsweetened cocoa powder
1 tsp baking powder
1/2 tsp baking soda
parchment paper
olive oil cooking spray


Preheat the oven to 325.  

Spray a 9″ cake pan with olive oil cooking spray. Dust cocoa all over the inside of the pan, tapping to evenly distribute. I left this part out!  DON'T!  - Cut a round of parchment paper and line the bottom of the pan, then spray the parchment lightly. 

Drain and rinse beans. Shake off excess water. Place beans, 3 eggs, vanilla, and salt into blender. Blend on high until beans are completely liquefied. No lumps! 

Whisk together cocoa powder, baking soda, and baking powder in small bowl. 

In large bowl, beat butter with honey and stevia 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.

(I made my cake with no mixer, just hand mixed and it turned out fine.)
 
Bake for 40-45 minutes. Cake is done with the top is rounded and firm to the touch. After cooling 10 minutes, turn out cake from pan, and flip over again onto a cooling rack. Let cool until cake reaches room temperature, then cover in plastic wrap or with cake dome. For BEST flavor, let cake sit over night. This cake will not have a hint of beaniness after letting it sit! 

Frost immediately before serving.



Because I didn't have parchment paper and didn't realize I needed any when I was out buying other ingredients, I did not line my pan.  This is what happened, so line that pan! :)  Of course, once it's frosted no one knows or cares what it looks like underneath!


When you're about ready to frost you'll want to make the frosting.  If you are doubling your cake recipe, be sure to double this one too!  As above, there are options for ingredients.  I really didn't want to use sugar but could not find one of the other sweeteners to use for this frosting at the store I went to locally so I used organic powdered sugar.  

Frosting ingredients:

1 stick softened organic unsalted butter
1/4 cup powdered organic sugar
5 Tbs unsweetened cocoa powder
2 Tbs coconut milk
1 tsp pure vanilla extract
pinch sea salt
pure stevia extract, to taste

Cream the butter in a small bowl until fluffy.  Stir powdered sugar into butter with a spatula, then beat until smooth. Slowly blend in the cocoa powder, vanilla, and sea salt. Beat in the coconut milk. Add stevia to taste, starting with 1/16 teaspoon.

Frost and enjoy!