This quick & easy recipe makes a moist, dense chocolaty desert that is too healthy to call dessert.
Cooks in one bread loaf pan.
2 cups (or a bit more) cooked unseasoned black beans (I make these myself: rinse, soak 8 hours, rinse again, cook, rinse some more, freeze/thaw as needed)
6 large eggs
1 tablespoon pure vanilla extract
1/2 teaspoon sea salt
6 tablespoons coconut oil (melted)
1/4 cup unsweetened cocoa powder (you can add another 1/8 cup for more chocolatey taste)
1 teaspoon aluminum-free baking powder
1/2 teaspoon baking soda
1 full dropper (if it went all the way to the top of a 3 inch dropper) of stevia (OR, for more sweetness, 2 tablespoons honey and 2 teaspoons maple syrup)
Optional spices that are yummy and make this somewhat gingerbready:
1/4 tsp each of cardamom and nutmeg.
1/2 teaspoon each cinnamon, allspice
1 thumb fresh ginger
Preheat oven to 325 degrees Fahrenheit.
Place all ingredients in strong blender (a vitamix works well) or food processor. Blend on high until beans are completely liquefied. No lumps! Pour batter into bread pan and bake for 1 hour. Cake is done when the top is rounded and firm to the touch. A fork poked in should come out cleanly. Let cool until cake reaches room temperature.
I love to eat a slice of this cake for breakfast or a snack with a mix of seeds (chia, flax, hemp, pumpkin, etc), liberally doused with fresh milk kefir.
But if you want to make it more cake like, here’s a nice frosting recipe, below.
Totally Optional Frosting
2 tablespoons unsweetened cocoa
1 tablespoon honey
1/2 tsp vanilla extract
Blend the above ingredients together in a food processor and once it is the right texture of a fluffy mousse, refrigerate until ready to serve. This can be spread over the cake (once it is cool) or served separately.