i don’t know about you, but after the holidays i think i need to go on a sugar detox. and by sugar detox i mean i need to immediately find a ‘healthy’ chocolate cake recipe that i could eat guilt-free……enter stage left: this amazing chocolate cake. sweetened with honey, gluten free, and (and i hesitate to even say this for fear it will turn people off…) black beans. yes. black beans, but just go with me here. you can’t taste them, it gives the cake an amazing texture, and you can feel good about eating piece after piece because, come on…black beans.
this is so easy, and i guarantee you have all these ingredients in your pantry now!
the original recipe can be found here. i have adapted it slightly.
one 15 ounce can unseasoned black beans, drained and rinsed well
5 large eggs
1 tablespoon pure vanilla extract
1/2 teaspoon sea salt
6 tablespoons coconut oil, in it’s solid form, not liquid
1/2 cup + 2 Tablespoons honey or agave syrup
6 tablespoons unsweetened cocoa powder
1 teaspoon baking powder
1/2 teaspoon baking soda
powdered sugar or xylitol powder
**xylitol is a sugar alcohol that occurs naturally in some fruits, as well as birch bark. it is a very low calorie sweetener, and has been said to be safe for diabetics, because of it’s extremely low count on the glycemic index. (obviously check with your doctor to see if this applies to you, if you’re a diabetic). xylitol has also been said to be great for your teeth, and if you look in many natural tooth pastes, mouth rinses, and gums, you’ll find that this is used. **
preheat oven to 325 degrees. grease a 9″ round cake pan with cooking spray, butter or coconut oil.
in a blender, combine beans, three of the eggs, vanilla, and salt. blend on high until beans are completely liquefied. be sure there are no lumps!
next, in a separate bowl, whisk together cocoa powder, baking soda, and baking powder.
using a kitchenaide or hand mixer cream together the coconut oil and honey until fluffy. this doesn’t take too long, and be sure not to over mix so the coconut oil turns completely liquid-y. beat in the remaining two eggs, one at a time, beating for one minute after each addition. beat the bean mixture into this batter. finally, stir in cocoa powder and beat the batter on high for one minute, until smooth.
scrape the batter into the pan, and smooth the top, and rap the pan on the counter a few times to release any air bubbles.
bake the cake for 40 minutes, or until a toothpick comes out clean. remove the cake and let it completely cool. dust lightly with powdered sugar or xylitol, if desired.
again, i cannot say enough good things about this cake! i passed it off to my family as ‘regular’ chocolate cake, and everyone was shocked when i told them it was healthy. they loved it. like, lick the bowl, love.