Black Bean Chocolate Cake Recipe

Ingredients

• 10 eggs
• 2 15 ounce cans unseasoned black beans, drained and rinsed
• ?2 tablespoons pure vanilla extract?
• 1 teaspoon sea salt
• 1 ½ sticks organic butter
• 1 teaspoon pure stevia extract
• 1 cup honey
• ¾ cup unsweetened cocoa powder
• 2 teaspoons aluminum-free baking powder
• 1 teaspoon baking soda

Method

1. Preheat oven to 160 degrees Celsius.
2. Spray two 9-inch cake pans with extra virgin olive oil or coconut oil cooking spray and sprinkle cocoa on the inside of the pan, tapping evenly to coat.
3. Drain and rinse black beans in a strainer. Combine beans, 6 eggs, vanilla, stevia and salt into blender. Blend on high until beans are completely liquefied. In a separate bowl, whisk together cocoa powder, baking soda and baking powder. In a stand mixer, beat butter with honey and turn on high until light and fluffy. Add remaining 4 eggs one at a time, beating for a minute each.
4. Pour bean batter into the egg mixture and mix until smooth. Stir in cocoa powder and beat batter for one minute. Pour batter into cake pans and smooth the tops. Bake each cake pan for 40-45 minutes. Take cake pans out of oven to cool and after 10 minutes, turn out cake from pan and flip on to a cooling rack.
5. Let cool until cake reaches room temperature. Frost the cakes immediately before serving with frosting of your choice.

Notes