For those of you who asked for it, and are brave enough to try it, here’s the recipe for the Black Bean Chocolate Cupcakes I made. Let me know if you try them, and what you think. I did use a “real” frosting recipe with butter, cream cheese, ect…I couldn’t skimp on everything, right?! 🙂

Healthy Flourless Chocolate Cake

Makes a single 9″ layer cake, or 12 cupcakes.

Ingredients:
1-15 ounce can of unseasoned black beans
5 large eggs
1 tablespoon pure vanilla extract
1/2 teaspoon sea salt
6 tablespoons unsalted organic butter OR extra virgin coconut oil
1/3 cup honey plus 1 teaspoon liquid stevia
6 tablespoons unsweetened cocoa powder
1 teaspoon aluminum-free baking powder
1/2 teaspoon baking soda

Mint Chocolate variation:
2 teaspoons mint extract (in place of 2 teaspoons vanilla)

Preparation:
Preheat oven to 325 degrees Fahrenheit. Spray a 9″ cake pan with extra virgin olive oil cooking spray, or just grease it with a thin layer of butter.

Drain and rinse beans in a strainer or colander. Shake off excess water. Place beans, 3 of the eggs, vanilla, stevia, and salt into blender. Blend on high until beans are completely liquefied. No lumps! Whisk together cocoa powder, baking soda, and baking powder. Beat butter with honey 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 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.

Bake at 350 degrees for 40-45 minutes (or 20-25 minutes for cupcakes). Cake is done with the top is rounded and firm to the touch. After 10 minutes, turn out cake from pan, and flip over again on to 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. I promise this cake will not have a hint of beaniness after letting it sit for eight hours! If you are stacking this cake, level the top with a long serrated knife, shaving off layers until it is flat and even. Frost immediately before serving.

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