Black Bean Chocolate Cake

READY IN: 1hr 5mins
SERVES: 12
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • Preheat oven to 325 degrees Fahrenheit.
  • Grease 9" cake pan and dust with cocoa powder, tapping to evenly distribute.
  • Drain and rinse beans. Shake off excess water.
  • I use handheld mixer to pulverize beans smooth.
  • Add in 3 of the eggs, vanilla, salt and continue mixing. When smooth, add in coconut oil and honey. Add in last 2 eggs.
  • In separate bowl, sift in cocoa powder, baking soda and baking powder and then add to the wet ingredients
  • Beat on high until you achieve a nice smooth consistency. Approx 1 minute.
  • Scrape batter into pan and rap on counter a few times to free any bubbles.
  • Bake for 40-45 minutes. Cake is done when top is rounded, firm to touch and toothpick comes out clean.
  • LET CAKE SIT OVERNIGHT IF POSSIBLE or at least 8 hours. It's not a ready-eat-right-away type of cake.
  • Frost with favorite frosting and enjoy.
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