I made this Paleo Gluten free black bean cake for my birthday and it was delicious! And I am a major Chocolate lover so for me to say that is a big deal. 🙂 I first found it on Heidi Powell’s blog and thought I would give it a try and I am so glad I did.
I make it 1-2 days ahead because ( if you can wait that long) the longer it sits the better the taste. 🙂
This one is made with my Chai tea frosting recipe. Check it out below and let me know how you like it!
Guilt-Free Chocolate Indulgence Cake
2 cans black beans (rinsed and drained)
10 large eggs
2 tablespoons vanilla
3/4 cup coconut oil (melted)
1 cup honey
2 teaspoon Coconut Sugar
3/4 cup unsweetened cocoa powder
1 teaspoon salt
2 teaspoons baking powder
1 teaspoon baking soda
Preheat oven to 325°. Spray 2 round cake pans and dust with unsweetened cocoa. Line bottom only with parchment paper and spray lightly. Set aside.
Combine wet ingredients (including beans) in a blender and blend on high until a smooth liquid is achieved. Mix dry ingredients together, add to the liquid and then blend again until mixed well. Divide into cake pans evenly and smooth the tops. Then tap them on the counter a few times to allow any air bubbles to pop. Bake for 40-45 min. The top should be round and feel fairly dense. After 10 to 15 minutes, flip onto a cooling rack. Once cool, cover with plastic wrap and let it sit out on counter. This cake tastes best when made the night before.
CHAI TEA FROSTING
5 Cups confectioners sugar
2 chai tea bags steeped in about 1/2 cup boiling water.
2 Tablespoons melted butter. ( I use Smart Balance because it is dairy free)
1/2 teaspoon cinnamon
1/8 teaspoon Ginger
1/8 Teaspoon Cloves
Mix all the dry ingredients together and then add the butter. Slowly add the tea in one tablespoon at a time until you reach your desired consistency of frosting. I usually use about 1/3 cup of the tea.
True Confession- I have to admit there have been times I have eaten this frosting all by itself ….
Who says you need cake to have frosting!