Healthy Chocolate Cake with Frosting

In case you haven't noticed, I am a chocoholic. I crave chocolate! So now I am on a quest to find healthier versions for my addition. This Black Bean Chocolate cake is a pretty good substitute for me. It needs an open mind, it will never replace your grandma's German Chocolate Cake. However, if you have given up your favorites because you can't find a healthy alternative, you might want to try this one. I have recently found a chocolate frosting from Full Plate Living (www.fullplateliving.org) to complement it.

Healthy Flourless Chocolate Cake with Black Beans

Makes a two 9" layers 

Ingredients:

3/4 cup coconut oil

1 cup honey 

3 cups cooked black beans

10 organic eggs

2 tablespoon pure vanilla extract

1 teaspoon sea salt

3/4 cup unsweetened cocoa powder (or cacao powder for a really healthy option)

2 teaspoon aluminum-free baking powder

1 teaspoon baking soda

Mint Chocolate variation:

4 teaspoons mint extract (in place of 2 teaspoons vanilla)

Preparation:

Preheat oven to 325 degrees Fahrenheit. Spray two 9" cake pans with extra virgin olive oil cooking spray, or just grease it with a thin layer of butter. (I used a springform pan with parchment paper in the bottom and didn’t bother with the grease).

In Mixer beat coconut oil with honey until light and fluffy. Add four eggs, beating for a minute after each addition.

Drain and rinse beans in a strainer or colander. Shake off excess water. Place beans, 6 of the eggs, vanilla, stevia and salt into blender. Blend on high until beans are completely liquefied. No lumps! Pour bean batter into oil and honey mixture and mix well. Whisk together cocoa powder, baking soda, and baking powder. Finally, stir in cocoa powder mix 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. 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. Yummmmm.......

Chocolate Frosting or Fruit Dip

▪ 1 can cannellini beans – drained and rinsed

• 3 Tablespoons cocoa powder
• ½ cup coconut milk fat (solid out of coconut milk can)
• 2 Tablespoons coconut milk liquid (liquid on bottom of coconut milk can)
• 3 Tablespoons pure maple syrup
• ½ teaspoon vanilla extract

Add all ingredients to the food processor and blend on high until smooth (about 1 minute). Pour into serving dish and place in refrigerator for at least 30 minutes to set up.

Serve with your favorite fruit: bananas, strawberries, grapes, kiwi, pineapple, etc.