The other day my mister and I were invited to a dinner party. I volunteered to bring the dessert. My mister and I don’t eat many desserts so this would give me a chance to enjoying baking something. I found out that many of the guest don’t eat sugar or flour so I set out to find a recipe that I would enjoy making and would fit the bill for no flour and no sugar. I found the recipe here. The Vibrant Family blog is a great source of information and recipes, I think you will enjoy it.
Looking at the ingredients I was hopeful this cake would be wonderful. My mister… had another opinion. He couldn’t see how putting these things together would in any way shape or form possibly equal a delicious chocolate cake. Personally, I think having avocados as the main ingredient in the frosting put him over the edge.
Okay here we go!
This cake makes a 9″ one layer cake.
1-15 ounce can of unseasoned black beans
5 large eggs
1 tablespoon pure vanilla extract
1/2 teaspoon sea salt
6 tablespoons coconut oil (melted)
1/2 cup honey
1 teaspoon pure stevia extract (liquid vs powder)…. This is optional.. I opted out.
6 tablespoons unsweetened cocoa powder
1 teaspoon aluminum-free baking powder
1/2 teaspoon baking soda
1. Preheat oven to 325 degrees. Spray a 9″ cake pan with extra virgin olive oil cooking spray, or just grease it with a thin layer of butter. Dust cocoa all over the inside of the pan, tapping to evenly distribute. Cut a round of parchment paper and line the bottom of the pan, then spray the parchment lightly.
2. Drain and rinse beans in a strainer or colander. Shake off excess water. Place beans, 3 of the eggs, vanilla, stevia (if using) and salt into mixer or food processor. mix until beans are completely liquefied. No lumps!
3. Wisk together cocoa powder, baking soda, and baking powder. Mix together honey and coconut oil. Add remaining two eggs, beating for a minute after each addition. Pour bean batter into egg mixture and mix. Stir in cocoa powder, and beat the batter on high for one minute, until smooth. Scrap batter onto 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 40-50 minutes. Cake is done when the top is rounded and firm to the touch. After 10 minutes, turn out cake from pan, and flip over again on to a cooing rack. Let cool until cake reaches room temperature, then cover in a plastic wrap or with a cake dome. (I use and overturned bowl). For BEST flavor, let cake sit over night. I promise this cake will not have a hint of beanies after letting it sit for eight hours.
I used my food processor and once I had strained the beans simply added all the wet ingredients and blended them together. In another small bowl, I mixed the dry ingredients until well blended then added them to the wet ingredients in the food processor. In just a few minutes it was all mixed together.
Okay, now for the frosting.
3 avocado
6 tablespoons unsweetened cocoa
1/4 cup honey
1 teaspoon vanilla extract
4 drops of vanilla stevia (optional)
Blend all of the ingredients together in the food processor and once it is the right texture of a fluffy mousse, refrigerate until ready to serve. I also think this frosting is better after sitting in the refrigerator over night.
I have to say everyone loved the cake, or they were being VERY POLITE! I will be making this cake again. I liked the frosting, I didn’t love it… But I would give it another try. Seriously girls, no flour and no sugar… Pretty much all natural ingredients it was amazing!
Okay girls… This recipe is my all time favorite chocolate cake recipe. I found this recipe a few years ago in one of my favorite magazines. Where Woman Cook. This recipe was found in the Summer 2012 publication. If you just want to make a killer cake with plenty of sugar and flour and beer. Girl’s this is your cake! Hang on to your hats cause here it comes. Enjoy every single bite!
Guinness Dark Chocolate Cake
2 cups Guiness Stout, in bottle (do not use pub draft cans)
2 cups unsalted butter (Kerry Gold) if you can find it.
1 -1/2 unsweetened dark cocoa powder (Hershey’s Special Dark)
4 cups all-purpose flour, well sifted
4 cups sugar (Trader Joe’s organic sugar)
1 Tablespoon baking soda
1-1/2 teaspoon sea salt
4 large eggs
1 1/3 cups sour cream – do yourself a favor… don’t use low fat!!
1. Preheat oven to 350 degrees. Butter 3, 8″ x 2″ round cake pans. Line with parchment paper and butter paper.
2. Simmer 2 Cups Guinness Stout and 2 cups butter in a heavy, large saucepan over medium heat.
3. Add dark chocolate cocoa powder and whisk well, until mixture is smooth. Cool slightly.
4. Sift flour, sugar, baking soda, and 1-1/2 teaspoons salt into a large bowl.
5. Beat eggs and sour cream in separate large bowl until very creamy.
6. Add Guinness-chocolate mixture to egg mixture, and beat just to combine.
7. Add flour mixture and beat briefly on slow speed; do not over mix.
8. Fold batter gently with a rubber spatula until completely combined.
9. Divide batter equally among pans. Bake until tester inserted into center comes out clean. About 35 minutes.
10. Cool for 10 minutes, then turn cakes onto rack and cool completely.
Icing
2 cups heavy cream
1 lb. bittersweet chocolate, chopped. (Baker’s bittersweet baking chocolate)
1. Simmer cream in a heavy medium saucepan. Remove from heat.
2. Add chopped chocolate, and whisk until melted and smooth.
3. Refrigerate until icing is spreadable. stirring frequently, about 2 hours.
4. Frost as desired.
5. Top with freshly whipped cream!
So, my dears, two very different chocolate cake recipes. I hope you enjoy them both. Take extra good care of yourselves during this holiday season. And for goodness sakes eat some cake!
I love you all,
Patrice
tending happiness 