All the Little Things We Do
Tuesday, June 10, 2014
I made this cake with a banana instead of butter and it was so good!
Secret Ingredient Healthy Chocolate Cake
Yields 1
This gluten-free chocolate cake is so decadent and moist, you’ll never guess its secret ingredient – black beans! The key to making a sugar-free cake taste good is to use a blend of sugar-free sweeteners (stevia, Splenda, Truvia, erythritol, etc.). You can also use honey in place of the sugar-free sweeteners, if you like. Just taste make sure the batter is sweet enough before you bake it!
Ingredients
- One 15 ounce can (or 15 ounces, cooked) unseasoned black beans
- OR 1 1/2 cup cooked beans, any color (navy beans, kidney beans, etc)
- 5 large eggs
- 1 tablespoon pure vanilla extract
- 1/2 teaspoon sea salt
- 6 tablespoons unsalted organic butter OR 5 1/2 Tablespoons coconut oil
- 1/2 cup + 2 Tablespoons honeyOR Truvia*
- 6 tablespoons unsweetened cocoa powder
- 1 teaspoon baking powder
Instructions
- Preheat oven to 350 degrees Fahrenheit (163 degrees Celsius).
- Spray a 9″ cake pan with extra virgin olive oil cooking spray, or just grease it with a thin layer of butter.
- Dust cocoa all over the inside of the pan, tapping to evenly distribute.
- Cut a round of parchment paper and line the bottom of the pan, then grease the parchment lightly.
- Alternatively, you can make cupcakes. If you’d like to bake the batter as cupcakes, line 16 cupcake tins with paper liners.
- Drain and rinse beans in a strainer or colander. Shake off excess water.
- Place beans, 3 of the eggs, vanilla, stevia (if using) and salt into blender.
- Blend on high until beans are completely liquefied. No lumps!
- Whisk together cocoa powder and baking powder.
- In a bowl, use a mixer to cream the butter with sweetener (erythritol or honey) until light and fluffy.
- Mix in the two remaining eggs, beating for a minute after each addition.
- Beat the bean mixture the rest of the batter.
- Finally, stir in cocoa powder and water (if using), 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.
- If you are baking the cake as a single round layer, bake for 40-45 minutes. If you are baking the batter as cupcakes, bake for 35 minutes. Cake is done when the top springs back when you press on it.
- Remove cake to a cooling rack to cool for 10 minutes.
- Turn out cake from pan, and flip over again on to cooling rack.
- Let cake cool until it reaches room temperature, then cover in plastic wrap. For BEST flavor, let cake sit overnight!
- If you are stacking this cake, level top with a long serrated knife, shaving off layers until the cake round is flat and even.
- Store cake or cupcakes in the refrigerator. For the best flavor and texture, warm the cake to room temperature before serving.
Notes
- *You can use a blend of Erythritol and stevia in place of Truvia. Use 1 cup + 2 Tablespoons of erythritol, and 2 teaspoons of pure stevia extract (I like Trader Joe’s brand). Experiment with various combinations of sugar-free sweeteners, if you like. Be sure to combine multiple sugar-free sweeteners for the best taste!
By Lauren Benning
Adapted from Low Carb Friends forum
My next project... what do you think?
I am thinking of painting my table/chairs like this - grey table top, white bottom and light blue chairs. Thoughts?
Look at this project I did today!
Wow the color is way off in this picture - it is more of a bright key lime green. Ill take better pictures once we make this thing legit.
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