Oh hey guys! It’s Alexi! Why, yes, I was in Hawaii. And yes, it was amazing. And yes, I wish I just stayed with Brother and lived the rest of my life as a beach bum. But alas, I returned to the beautiful, cloudy, misty and windy Seattle. Ah well, back to real life! And real life includes chocolate black bean cake. CHOCOLATE BLACK BEAN CAKE.
This was a recipe Hilary and I made a while ago (again, I’m sorry Hilary for being so slow at posting) when we also made Chocolate Avocado Pudding. And boy, oh, boy was this cake delicious, and easy to make, and moist (SORRY), and gluten-freeeeeeeeeeeee. I recommend you make this immediately and eat it the next day, it is SO good the next day (especially with chocolate buttercream frosting, but using it is totally your call, and I will only judge you a little if you don’t). Well, I won’t keep you waiting, so here you go, ze recipe!
**NOTE** We made one 9-inch cake and cut it in half because we wanted frosting between two layers. If you don’t want a entire layer cake in your house then just make the one, otherwise I would recommend doubling the cake and frosting recipes to get two 9-inch layers… we will definitely be doing this next time**
Recipe – makes one 9-inch cake
- 1 12oz. can of black beans, drained and rinsed
- 5 eggs
- 1 tablespoon vanilla extract
- 1/2 teaspoon salt
- 6 tablespoons unsalted butter
- 3/4 cups sugar
- 6 tablespoons cocoa powder
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1 tablespoon water
- Chocolate buttercream frosting- Recipe below.
- 1 stick of unsalted butter at room temp.
- 1 to 1.5 cups of powdered sugar
- 1/4 cup cocoa powder
- 1/4 teaspoon salt
- 1 teaspoon vanilla extract
- 2 tablespoons milk or heavy cream