If you think that is impossible to indulge in a decadent chocolate cake without guilt, then think twice. This recipe bring a delicious chocolate cake without sugar and gluten without sacrificing the flavor. Believe me it is worth to try.
- 1 can of black beans (19 ounces or 2 cups of cooked black beans)
- 5 large eggs
- 1 tablespoon pure vanilla extract
- 1/2 teaspoon salt
- 3/4 cup honey (can be replaced by splenda or stevia)
- 6 tablespoons unsweetened cocoa powder
- 6 tablespoons cooking coconut oil at room temperature
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
Preheat the oven at 325 degrees and spray a 9 inches cake pan with olive or cooking oil. Dust some cocoa powder inside pan.
Drain and rinse the beans in a colander, removing excess water. Place the beans, 3 eggs, vanilla extract and salt into a blender. Blend on high until the mix is completely liquefied.
In small bowl combine, cocoa powder, baking soda and baking powder.
Beat the coconut oil with the honey until it is light and fluffy in a stand or hand mixer. Add the remaining 2 eggs one by one until well incorporated into the batter.
Add the cocoa powder and mix well.
Incorporate the bean mix to the cake batter and mix for 4 minutes until it is homogeneous. Use a spatula if necessary to scrape the sides of the bowl. You can taste the batter and add more honey or Stevia if you like sweeter.
Pour the mix in the cake pan and smooth the top. Grip the pan firmly and rap it on the counter to pop any air bubbles.
Bake for 45-50 minutes until the top is rounded and firm to the touch.
Let the cake sit for 10 minutes then, turn it out from pan. Let it cool until room temperature. Cover it with plastic wrap.
Serve with fresh berries or sugar free jam.
Note: for better taste let it sit wrapped overnight.