This black bean cake recipe is so good, you won’t even taste its not-so-secret main ingredient: black beans. Made with coconut sugar instead of processed white sugar, it’s the perfect healthy way to satisfy your sweet tooth.
Also, Instead of making frosting, I waited until the cake was cool and then sprinkled just a touch of powdered sugar on top (just enough to add a little sweetness). And then I made a side of chocolate whipped cream.
Try this black bean cake recipe out and let us know what you think in the comments below!
1 can of black beans (drained and rinsed) (540ml/19 fl oz)
5 large organic free range eggs
1 tbsp pure vanilla extract
1/2 tsp salt
6 tbsp Kerrigold butter or extra virgin coconut oil
3/4 cup coconut sugar
6 tbsp cocoa powder
1 tsp baking powder
1/2 tsp baking soda
1 tbsp water
1tsp pure mint extract (optional to add mint flavor)
1. Preheat oven to 350 degrees.
2. Grease a 9″ cake pan with coconut oil.
3. Place the beans, 3 of the organic eggs, vanilla, coconut sugar and salt into a blender or food processor. Process or blend on high until beans are completely liquefied.
4. In a small bowl, Mix together cocoa powder, baking soda and baking powder.
5. In a larger bowl, beat butter/coconut oil until light and fluffy. Add the remaining two eggs, beating well after each one. Pour bean batter into egg mixture and mix.
6. Stir in cocoa powder mixture and water and beat the batter on high for one minute until smooth.
7. Pour batter into the prepared pan.
8. Bake for 350 degrees for 40-45 minutes. Cake is done when the top is rounded and firm to the touch.