Black Bean Chocolate Cake

black-bean-gluten-free-birthday-cake-with-whipped-cream-and-popcornSometimes I stumbled upon recipes that sound so bizarre I just have to try them out – and sometimes it is a total flop and other times it is delightfully wonderful. When I read about a gluten free black bean cake I wasn’t sure about it – how is it possible that a can of black beans could make something chocolatey? Chocolate is delicious in most forms, but with black beans? This is one of those weird recipes that turned out to be delightfully wonderful. And even offers options.

I used this for Judah’s birthday yesterday as a cake, but last week I made it as cupcakes.

As cupcakes I used sugar, peppermint extract, milk chocolate chips, and topped with whipped cream and crushed peppermints.

As a cake I used maple syrup, maple syrup flavoring, dark chocolate chips, and topped with whipped cream and butterscotch popcorn.

Two totally different experiences; and both were enjoyable. But let me offer these thoughts so you can make it to your own taste preference; sugar makes it taste sweeter than the maple syrup. So does milk chocolate chips rather than dark chocolate. Peppermint becomes the obvious flavor when it is used, maple syrup flavoring is a much more sophisticated flavor and I feel was necessary to partner with something richly flavored such as the butterscotch popcorn {which I used store bought Uncle Woody’s Popcorn. SO good!}
In substituting maple syrup for the sugar I did a 1:1 measurement, which altered the texture of the final product slightly. I felt it was slightly more dense than the sugar recipe had been. But I would repeat my substitutions exactly how I did it again – it was good!  black-bean-gluten-free-birthday-cakeThe cake was presented plain, and once sliced and plated the whipped cream and popcorn was added. Drippy wax candles made that the only option.

Black Bean Chocolate Cake

Black Bean Chocolate Cake

Ingredients

  • 15 oz black beans, drained and rinsed
  • 2 eggs
  • 3 TBS melted coconut oil {or butter}
  • 3/4 cup cocoa
  • 1.5 tsp baking powder
  • 1/2 tsp salt
  • 1 tsp maple syrup flavor
  • 1/2 cup maple syrup
  • 3 TBS milk
  • 1/4 cup dark chocolate chips
  • whipped cream
  • butterscotch popcorn

Instructions

  1. In food processor mix together the beans, eggs and coconut oil until the beans are smooth.
  2. Add the cocoa, baking powder, salt, maple syrup flavoring, maple syrup and milk and pulse until well blended.
  3. Stir in the chocolate chips and turn oven on to 350 F.
  4. Pour into well greased cake pan {I used my smallest spring form pan} or muffin pan.
  5. Bake cake for 25 - 30 minutes or cupcakes for 22 - 25 minutes, checking center with a tooth pick.
  6. Once cool top with whipped cream and popcorn.
http://www.jessicalynette.com/food/black-bean-chocolate-cake/

Recipe tweaked from minimalist baker

Related:

Jessica Lynette

6 Comments

  1. I just made black bean fudge yesterday with my mom. It met the requirements of my anti-candida diet. Its quit good, but i haven’t eaten real sugar in 22 years. Now I’m only using stevia.

  2. This looks very interesting – definitely going to give it a try!

    • Do let me know what you all think! It makes a great object lesson too (if they like it!) that you can’t judge things based on what you think they are, you need to get to know the person/situation. (ie. black bean cake sounds gross, but – in our case – find it to be delicious!)

  3. I made this recipe and it turned out great! I was wondering how it would taste too. Thanks for sharing.

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