Chocolate Cake with a Secret

18 Mar

 Sugar Free.  Grain Free.  Chocolate.  Low Glycemic.  Beans.  What!?  Yes.  Beans.  There are beans in this recipe.  A chocolate cake recipe with beans.  It is the most awesome piece of cake I’ve ever had, and I think you’ll agree.  

Chocolate Bean Cake

Ingredients (For one 9 inch Round Cake)

1 15.5 oz. can Great Northern Beans, drained and rinsed

4 Large Eggs, at room temp.

1 Tb. Vanilla Extract

1/4 tsp. Salt

6 Tb. Butter, softened

2 Tb. Powdered Stevia

6 Tb. Unsweetened Cocoa Powder

1 tsp. Aluminum-free Baking Powder

1/2 tsp. Baking Soda

Method (Cake)

Preheat oven to 325 degrees.

Grease a 9 inch cake pan, and lightly dust with Cocoa Powder, tapping off excess.

Place the Beans, 3 of the Eggs, Vanilla, and Salt in a food processor.

Blend until the Beans are liquefied, and set aside.

In a medium bowl, mix the Cocoa Powder, Baking Soda, and Baking Powder.

In a large bowl, beat the softened Butter with the Powdered Stevia, until light and fluffy.

Add the remaining Egg to the Butter mixture, and beat another minute more.

Pour the Bean batter into the Butter mixture, and mix well.

Add the dry ingredients from the medium bowl to the wet ingredients in the large bowl, and mix for 1 minute, until smooth.

Pour batter into the cake pan.

Grab pan by the sides and tap on the counter a few times to pop any air bubbles.

Bake for 40-45 minutes, until a toothpick inserted comes out clean and the top is rounded and firm to the touch.

Let cool for 10 minutes, then turn out cake onto a cooling rack and let cool to room temperature.

Cover (if needed) until ready to frost cake (right before serving is best).

Ingredients (For the Icing)

1 Stick (1/2 c.) Butter, softened

2 Tb. Powdered Stevia

6 Tb. Unsweetened Cocoa Powder

2 Tb. Milk of your choice (I used Goat Milk)

1 tsp. Vanilla Extract

Method (Icing)

Cream the butter in a medium bowl until fluffy.

Add the Powdered Stevia and beat until smooth.

Slowly blend in the Cocoa Powder and Vanilla.

Slowly beat in the Milk.

This icing is light, fluffy, and very easy to spread.  There will be plenty of icing if you wish to make a layer cake.

Double Layer Chocolate Bean Cake

Double Layer Chocolate Bean Cake

Updated 11-11-13


15 Responses to “Chocolate Cake with a Secret”

  1. Elle Kay March 18, 2012 at 5:22 pm #

    Hmm will be hard to veganize this one…

    • carolinajade March 18, 2012 at 6:54 pm #

      Yes, just a “little” heavy on the butter! You might could try the flax seed/ water mixture for an egg replacement, but as for the butter, I’m not sure…

      • Elle Kay March 19, 2012 at 12:34 am #

        Did you find the recipe here?
        when I first read about it, I wanted to try, but I never got to it and now it will be harder, because I am vegan. I will see what I can come up with^^

      • carolinajade March 19, 2012 at 1:38 am #

        Yes, that’s the site (I should have linked it in the post. My recipe is slightly different). It would certainly be a challenge to make the recipe vegan, but it sounds fun too! Please keep me up to date on any successes you have if you convert the recipe!

  2. mostlymusing March 28, 2012 at 6:45 pm #

    Interesting! Garbanzo is a great bean choice – I’ve always thought they mixed well with other flavors. What was the texture of the cake like?

    • carolinajade March 28, 2012 at 7:41 pm #

      The texture was amazing! Very moist and perfectly dense. My family was shocked to learn there were beans in it.

      • mostlymusing March 30, 2012 at 10:04 am #

        Sounds yummy – will have to give it a try!

  3. Jentry Nielsen April 25, 2012 at 2:27 am #

    This sounds so delicious! I’ve never tried a cake with garbanzo in it before! Can’t wait to try it out!

    • carolinajade April 25, 2012 at 3:41 am #

      Thanks! It’s super easy and very delicious!

  4. thefoodery April 26, 2012 at 4:23 am #

    Hello, there! It’s funny that you posted this, because I was trying to do a quick sweet bean dessert yesterday using some beans I had just boiled & soaked. I had a craving for ‘anpan’, a Japanese dessert made with azuki beans, and my version came out terrible! Well, I ate it anyway, but your recipe looks WAAAY better than my snack of mashed beans and sugar on a dinner roll! I am looking forward to making this, thank you for this recipe!

    • carolinajade April 26, 2012 at 4:28 am #

      Thank you! Yes, I’ve just opened my eyes to the possibility of beans being a staple in dessert recipes. Black beans supposedly work well too. I would like to try my hand at a vanilla version eventually.

      • thefoodery April 26, 2012 at 4:51 am #

        ooh, maybe chickpeas? 🙂

      • carolinajade April 26, 2012 at 7:13 pm #

        Yes! I can see Adzuki beans working well too.

  5. Kim January 9, 2013 at 12:15 pm #

    Just made this, it stuck in the pan. I used a dark nonstick pan and followed the prep instruction. My first time deviating from making a traditional cake. Dissapointed.

    • carolinajade January 10, 2013 at 9:34 am #

      So sorry you had trouble with it sticking in the pan. I greased the pan with butter, then added the cocoa powder and “knocked” the pan around until the powder completely coated the butter (essentially the same method as preparing a pan for cakes, yet using cocoa powder in place of flour). I also used a dark non-stick pan. Maybe let cool an extra five minutes?

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