Having dietary limitations is not without its challenges, and I’ve spent many years going through quite a few of them! However, one of the most important lessons I learned is that no matter what dietary restrictions I had, there was ALWAYS a way to create awesome tasting food! My quest became to make whatever food I fixed for myself to taste so good, that my family members wanted to snitch it! I had a lot of fails, but a LOT of successes! This is just one of my favorites that I particularly loved because of my ability to “surprise” whoever ate it! No one ever guessed the “secret” ingredient and they were always blown away when they found out there was NO flour or butter inside! 

Of course you will want icing… find the Recipe for our Perfect Chocolate Icing HERE

Don’t believe me? Just you try it and see! 😀

Print Recipe

Best Ever Chocolate Cake

Recipe makes ONE 9-inch layer

Course

Dessert

Servings

Ingredients

• 1 1/2 cups cooked (or canned) black beans
• 5 Eggs
• 1 Tbsp Vanilla
• 1/2 tsp Salt
• 1/3 cup Cocoa Powder
• 1/2 tsp Baking Soda
• 1 tsp Baking Powder
• 6 Tbsp Coconut Oil The thicker the better!
• 1/2 cup Sugar or other sweetener of your choice

Course Dessert Servings Ingredients 1 1/2 cups cooked (or canned) black beans 5 Eggs 1 Tbsp Vanilla 1/2 tsp Salt 1/3 cup Cocoa Powder 1/2 tsp Baking Soda 1 tsp Baking Powder 6 Tbsp Coconut Oil The thicker the better! 1/2 cup Sugar or other sweetener of your choice

Instructions

1. Preheat oven to 325 degrees. Grease and dust(with cocoa) a 9″ cake pan
2. In a small bowl to the side mix together the cocoa powder, baking soda and baking powder. Set aside for now.
3. Place beans, 3 eggs, vanilla and salt in food processor or blender and blend on high until COMPLETELY smooth.
4. In your mixer, beat together the coconut oil and sugar until light and fluffy. Add the remaining 2 eggs one at a time, beating for a minute after each addition.
5. Pour bean mixture into your mixer with your oil, sugar and egg mixture and mix well.
6. Carefully stir in cocoa mixture, scraping sides to get all ingredients well incorporated, then beat batter on high for 1 minute.
7. Pour batter into pan and smooth the top. Grip pan firmly by the edges and tap it on the counter a few times to release any air bubbles. Bake for 40-45 minutes. Cake is done when top is rounded and firm to the touch and/or toothpick comes out clean.
8. Remove from oven and allow to set for 10 minutes, then turn out cake from pan and flip over again on to a cooling rack. Allow to COMPLETELY cool before adding icing.

Recipe Notes

Tips and Ideas:

Top with our Perfect Chocolate Icing! RECIPE HERE

Use your favorite fruit preserves, sliced soft fruit or coconut cream as a filling between TWO layers of cake for extra yumminess!

Top with your favorite “ice cream” or frozen treat!

 

Did you try it?? Comment below with how you liked it!