Friday, July 29, 2011

CHOCOLATE CAKE with Black Beans... Yup (gluten-free, sugar-free)

So, now that I'm eating gluten-free and sugar-free (and a whole bunch of other "frees"), I've been cooking and baking a whole lot more. It's challenging, yet fun, and super rewarding... mentally, emotionally, and physically. My latest attempt just so happens to also be my latest accomplishment, thanks to a recipe I got from the Healthy Indulgences blog, entitled "Healthy Chocolate Cake With A Secret."




That "secret" just so happens to be... BEANS! Black beans, to be exact. I know, I know. It sounds weird, right? But don't dismiss the idea, just yet! I was pretty skeptical too, but after perusing through all of the COMMENTS (over 200 comments!) on the original post, I was convinced that this would actually be quite delicious.... and it was! :)


I can definitely say that it's not only comparable to wheat flour cake... but BETTER. That's right, I said it... IT WAS BETTER.


So, here's what you'll need (variations and other substitutions can be found at the ORIGINAL BLOG POST):



(NOTE: You will have to let the cake sit for about 8 hours before you eat it. I just let it sit overnight, and then the next day, I prepared the frosting, and frosted it... and ate some! It was delicious!)


~*~


Ingredients for the Cake


(one) 15-ounce can of organic unseasoned black beans
5 large cage-free eggs
1 tablespoon pure vanilla extract
1/2 teaspoon sea salt
6 tablespoons unsalted organic butter
3/4 cup erythritol (I used Now Foods: [Amazon] [iHerb])

1/2 teaspoon pure stevia extract powder (I used Trader Joe's, but hear that NuNaturals tastes best: [iHerb])
6 tablespoons unsweetened cocoa powder
1 teaspoon aluminum-free baking powder (I used Bob's Red Mill: [Amazon] [iHerb])
1/2 teaspoon aluminum-free baking soda (I used Bob's Red Mill: [Amazon] [iHerb])
1 tablespoon water

~*~

Ingredients for the Frosting

1 stick (1/2 cup) unsalted organic butter, softened
1/4 cup & 1 tablespoon erythritol (powdered in a blender/grinder)
5-6 tablespoons unsweetened cocoa powder
2 tablespoons coconut milk
1 teaspoon pure vanilla extract
Pinch of sea salt
Pure stevia extract, to taste
1 organic egg yolk

~*~

The following Preparation & Cooking instructions copied & pasted directly from the original post (make sure to visit Healthy Indulgences, and give the original poster the credit she unquestionably deserves! I don't know what I'd do without this recipe! :3)


PREPARE THE CAKE:

Preheat oven to 325 degrees Fahrenheit. 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 spray the parchment lightly.

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, baking soda, and baking powder. Beat butter with sweetener (erythritol or honey) until light and fluffy. Add remaining two eggs, beating for a minute after each addition. Pour bean batter into egg mixture and mix. 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.

Bake for 40-45 minutes. Cake is done with the top is rounded and firm to the touch. After 10 minutes, turn out cake from pan, and flip over again on to a cooling rack. Let cool until cake reaches room temperature, then cover in plastic wrap or with cake dome (I use an overturned plastic chip bowl). For BEST flavor, let cake sit over night. I promise this cake will not have a hint of beaniness after letting it sit for eight hours! If you are stacking this cake, level the top with a long serrated knife, shaving off layers until it is flat and even. Frost immediately before serving


PREPARE THE FROSTING:

Cream the butter in a small bowl until fluffy. Powder erythritol or xylitol in a coffee grinder or Magic Bullet for a minute or two, until extremely fine in texture (reminiscent of powdered sugar). Let sweetener settle in grinder before opening the top. Stir powdered sweetener into butter with a spatula, then beat until smooth. Slowly blend in the cocoa powder (unless you want to redecorate your kitchen), vanilla, and sea salt. Beat in the half and half and egg yolk, if using. Add stevia, starting with 1/16 teaspoon. You'll probably use less than 1/4 teaspoon. Just keep tasting and adjust sweetness to your liking.


~*~

And have fun enjoying your sugar-free, gluten-free, fabulous bean cake!~

2 comments:

  1. Well, hi, Rosie! Nice to hear from you. The cake recipe sounds very interesting!

    I get a chocolate that you might like. You may already know about it, but if not... It tastes just like semi-sweet chocolate chips and is sweetened with erythiol and fiber from the chicory plant that is probiotice and anti-candida.

    It's called Chocoperfection. Pretty expensive stuff. It comes in bars (about $2.70 each), but you can also get "buttons". The buttons are $46 for a two pound bag. They're about the size of quarters.

    You can find them online at www.wholesale-choco.com. Shipping is free. Netrition has it also, but the prices aren't as good and you pay for shipping--BUT you can buy less at a time.

    I'll catch up on your blog ASAP.

    Deb

    ReplyDelete
  2. Ooo I'm gonna save up my money for this. :3 Sounds so good~

    And I hope you feel better, Deb. :)

    *Hugs*

    ReplyDelete

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