real food. real life.
This is the most amazing chocolate cake. So rich, fudgy, and oh so chocolatey. Full of sweetness - it tastes AMAZING!!! And it has a little secret ingredient. Of course, because otherwise I wouldn't have made it and wouldn't be posting in on my blog, this cake has no dairy, no soy, and no refined sugar. But that's not the secret! This cake is even gluten-free! But that's not the secret either!
This cake features something you don't normally expect in cake, and honestly, it isn't very appetizing at the thought of it mixed with eggs and cocoa powder... but honestly, it's so good. You have to get beyond it and try it....
The secret ingredient is black beans.
I know it's weird. But you don't taste 'bean', you just taste fudgy chocolate goodness.
Matched with my almond butter chocolate icing, this was the best non-dairy chocolate cake I've ever tasted! Honestly, the best.
And, as Lee and I discovered, it tastes even better the next day after a night in the refrigerator. I may have discovered it sooner.. and more often... being home all day with Hannah... oops! :)
Anyway, this was a great chocolate cake. It's what I made for Lee's birthday cake. He wanted a chocolate cake with chocolate icing. It definitely passed the test, and will most likely become my go-to cake for birthdays!
There are many versions on the internet. This version uses eggs and honey, so it isn't vegan (sorry) but it doesn't use flour, milk, butter, soy, or refined sugars so it may be a good one for food sensitivities. Also, there are no nuts in the cake, but I did use an almond icing, which could easily be swapped for another recipe. A great cake - try it!!! Here's the link to the original recipe. See below for what I did!
Total Time: 10 minutes + 40 minutes baking
One 15 ounce can (or 15 ounces, cooked) unseasoned black beans
1 tablespoon pure vanilla extract
1/2 teaspoon sea salt
5 1/2 tablespoons coconut oil
1/2 cup + 2 tablespoons honey
6 tablespoons cocoa powder
1 teaspoon baking powder
What to do:
1. Preheat oven to 350 degrees Fahrenheit (163 degrees Celsius)
2. Spray a 9″ cake/square pan with extra virgin olive oil or non-dairy butter. Dust cocoa all over the inside of the pan, tapping to evenly distribute. Or use muffin tins lined with paper liners.
3. Place rinsed beans, 3 of the eggs, vanilla, and salt into blender. Blend on high until beans are completely liquefied. No lumps!
4. In a small bowl, whisk together cocoa powder and baking powder.
5. In a larger bowl, use a mixer to cream the coconut oil with the honey until light and fluffy. Mix in the two remaining eggs, beating for a minute after each addition. Beat in the bean mixture until evenly mixed. Finally, stir in cocoa powder mixture. Beat the batter on high for one minute, until smooth.
6. 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.
7. 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.
8. Remove cake to a cooling rack to cool for 10 minutes. Then 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 flavour, let cake sit overnight! Store cake or cupcakes in the refrigerator.
I recommend using a thick, creamy, chocolate icing, such as my almond butter chocolate icing found here. Yum! Going to make it into brownies now!
We really cooked these things. From scratch. On weeknights. And we even had time to do the dishes.
They have real, simple ingredients that you'll find in your cupboards. They're healthy and delicious. No lies.
Thanks for reading. Leave a comment below!
Here's a pic of me and my babies. Just because.
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