Who would of thought that the words ‘good for you’ + ‘chocolate cake’ could ever be used in the same sentence. Definitely not me! So when a friend sent me a recipe for a healthy chocolate cake, I was curious. I’ve been trying to cut the amount of sweets I have been eating to help shed those last few extra pounds. I’m a sucker for dessert and when I finally accepted that I can’t live my life without a chocolate something, I decided to give this healthy chocolate cake recipe a try. I have to admit I was a little sceptical. Who wouldn’t be with a cake made with…. wait for it…. black beans!
I adapted the recipe from Healthy Indulgences because I wasn’t able to find all the ingredients (I’m not even sure if they are available in Canada) so I made minor changes, for the better I think. As for the chocolate butter cream frosting, I made a standard version with confectioners sugar (I know, not super healthy… but again the lack of ingredients didn’t allow for a healthy option). To be honest it was too sweet to pair with this cake… I actually preferred it without or simply have a small amount between the layers (if you are stacking the cake).
Now for the verdict….
The result… AHMAZING! I can’t believe I am saying this but you MUST give this cake a try. It is so yummy, moist and you would never guess it has no flour or sugar let alone made with beans. I kept the ‘secret ingredient’ from the hubs because I knew he wouldn’t want to taste it if he knew. When he told me it was the best chocolate cake he has ever eaten, I couldn’t help but be giddy, and when I told him what it was made of, he didn’t believe me.
I will certainly make this cake again… why wouldn’t you when it low in calories (compared to what I’ve been used to all these years) I’m looking forward to trying to make a vanilla version of this cake, but let me say I have a feeling I will be baking with beans more often. I have included the recipe if you’d like to give it a try… but like I said, you should (and you won’t regret it)
Makes a 9″ one layer cake
- 1-15 ounce can of unseasoned black beans OR 1 1/2 cup cooked beans, any color
- 5 large eggs
- 1 tablespoon pure vanilla extract
- 1/2 teaspoon sea salt
- 6 tablespoons unsalted organic butter
- 1/2 cup + 3 Tablespoons honey
- 6 tablespoons unsweetened cocoa powder
- 1 teaspoon aluminum-free baking powder
- 1/2 teaspoon baking soda
Preheat oven to 325 degrees Fahrenheit. 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.
Drain and rinse beans in a strainer or colander. Shake off excess water. Place beans, 3 of the eggs, vanilla, and salt into blender. Blend on high until beans are completely liquefied. No lumps! Whisk together cocoa powder, baking soda, and baking powder. Beat butter with honey until light and fluffy. Add remaining two eggs, beating for a minute after each addition. Pour bean batter into egg mixture and mix. Finally, stir in cocoa powder 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 tap 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 (I use an overturned plastic chip bowl). For BEST flavor, let cake sit over night. (if you don’t want the cake to have a bean taste to it, I suggest you let it sit for the eight hours!) If you would like, you can stack the cake. I simply took my 9 inch layer and cut it horizontally in two layers. Frost immediately before serving and enjoy!