This past Easter, when I went to Boston, I had a gluten free chocolate cake that tasted awesome. First of all, I don’t even like chocolate cakes because they are dry and don’t even taste like chocolate. I prefer brownies… But this one was just like an oversized Girl Scout Thin Mint Cookie and I just couldn’t believe the main ingredient was black beans!
The lady who had made it got the recipe from this Healthy Indulgences website. It took me a couple of times to make a good one. For the first one I used Splenda. Argh. Horrible aftertaste. Then for the second time I decided I didn’t need to be that healthy. I have a few friends who are gluten free, so it is always good to have a dessert they will be able to enjoy. When I made it for my birthday, it turned out so good there wasn’t even a piece left. It is just a really nice moist minty cake with no hint of black beans whatsoever.
Gluten-free Mint Chocolate Cake
- 1 can of unseasoned black beans (15 oz)
- 5 large eggs
- 1 tablespoon pure vanilla extract
- 2 tablespoons mint extract (actually I probably put more as the little bottle fell in. Oops)
- ½ teaspoon sea salt
- 6 tablespoons unsalted butter
- 1 and ¼ cups granulated sugar
- 6 tablespoons unsweetened cocoa powder
- 1 teaspoon baking powder
- ½ teaspoon baking soda
Preheat oven to 325 degrees Fahrenheit. Spray a 9” cake pan with olive oil or grease it with butter. Dust cocoa all over inside the pan, tapping evenly to distribute.
Drain and rinse beans in a strainer or colander. Place beans, 3 of the eggs, vanilla, mint, and salt into blender. Blend on high until beans are completely liquefied.
Beat butter with sugar until light and fluffy. Add 2 eggs, beating for a minute after each addition.
Pour bean batter into egg/butter/sugar mixture and mix them all together.
Whisk together cocoa powder, baking soda, and baking powder. Slowly add this to the main mixture. Beat the batter until smooth. (First, make sure the cocoa is all incorporated into the batter otherwise you’ll have the powder all over your face like I did).
Scrape batter into 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 45 minutes (well, in high altitude it took one hour…) Cake is done when the top is rounded and firm to the touch. After 10 minutes, take the cake from the pan and let it cool. Cover it with plastic wrap and leave it in the refrigerator for 8 hours.
This recipe makes just one layer.
Chocolate Buttercream Frosting
- ½ cup (1 stick) unsalted butter
- ½ cup confectioner’s sugar
- 4 tablespoons cocoa powder
- 2 tablespoons half and half or coconut milk
- 1 teaspoon vanilla extract
- Pinch of sea salt
Cream the butter until fluffy. Stir sugar into butter with a spatula, then beat until smooth. Slowly blend in the cocoa powder, vanilla, and sea salt. Makes enough to frost the one layer of the chocolate cake recipe.
Calories: 450 per slice for both cake and frosting. Makes 8 slices.