Lately we've been spending a ton of our afternoons at the lake house. We celebrated Chet and Dylan's birthday on the lake. Here's a few photos of the lake:
I have made this black bean chocolate cake a couple times now and it's so good. It's gluten free, super easy to make and you'd never know the main ingredient was black beans. Try it out, you wont be disappointed.
Black Bean Chocolate Cake (Gluten
Free)
1 can of black beans (drained and
rinsed) (15 oz),
5 large eggs,
1 tbsp pure vanilla extract,
1/2 tsp salt,
6
tbsp butter (I use coconut oil), softened
3/4 cup granulated sugar (I
substitute with stevia, truvia or agave enctar)
6 tbsp cocoa powder, 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 prepared 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 with homemade cream cheese
frosting). Serve and enjoy!
