moist gluten free cake made with black beans
Black Bean Chocolate Cake (Gluten Free)
1 can of black beans (drained and rinsed) (15 oz)
5 large eggs
1 tbsp pure vanilla extract **I USED ORANGE EXTRACT
1/2 tsp salt
6 tbsp butter, softened
3/4 cup granulated sugar
6 tbsp cocoa powder (I used Hershey’s Special Dark)
1 tsp baking powder
1/2 tsp baking soda
1 tbsp water
Preheat oven to 350 degrees.
Grease a 9 inch cake pan and dust with cocoa powder.
Place the beans, eggs, vanilla, sugar and salt into blender or food processor (I used my food processor). Process or blend on high until beans are completely liquified.
Add the remaining ingredients and process on high for 2 minutes until everything is well incorporated.
Pour into your springform pan. Bake 30-40 min until the top is slightly rounded and firm to the touch. Do not overbake. My center actually still looked a tiny but underdone but remember that it will keep cooking a little even after you take it out.
Cool for 10 min and then invert onto a plate. Dust with powdered sugar (or frost when cool). Serve and enjoy!