Whether you have a gluten sensitivity, are diabetic, watching your waistline, or just love watching cake go into your mouth, like me, this is to die for!
This recipe has been passed out to many and no one can guess what is in it, since it's not made of flour and oil! The secret ingredient is black beans. I know, I know stay with me now. I felt the same way. No way I am going to ruin chocolate cake for myself by eating some nasty black bean cake. But following a family rule we abide by, try anything once and if you don't like it, you don't have to eat it. Needless to say here I am today blogging about the "bean" cake that got two thumbs up from the toughest of food critics, our children!
A healthy alternative that is a must try, you won't be disappointed!
15 oz can black beans, drain and rinse
5 large eggs
1 tbl vanilla
1/2 tsp pink Himalayan salt
6 tbl butter, melted
1/2c xylitol and 1/4c stevia
6 tbl cocoa powder
1/2 tsp instant espresso
1/2 tsp baking soda
1 tsp baking powder
1 tbl water
Combine black beans, 3 eggs, vanilla, and salt in blender, liquefy.
Wisk cocoa, baking soda and baking powder in separate bowl
Beat butter with xylitol and stevia until light and fluffy, add 2 eggs
Pour in bean batter, mix well, add cocoa mix and water, beat on high until smooth
Bake at 350 in a greased pan for about 35 minutes, 17 minutes for cupcakes
Please share this recipe with others!