Black Bean Cake
| Categories: | Desserts GFDF |
| Submitted by: | Bethany Meierdiercks |
| Preheat: | 325 |
| Prep time: | 10 min |
| Cook time: | 40 min |
| Total time: | 50 min |
Makes 2 - 9" round cakes or 1 13x9 cake pan
Ingredients
| 2 cans | black beans, drained |
| 10 | eggs |
| 1 cup | honey |
| 3/4 cup | coconut oil |
| 2 Tbsp | vanilla |
| 2 tsp | baking powder |
| 1 tsp | baking soda |
| 1 tsp | salt |
| 3/4 cup | cocoa powder |
| 1 jar | fruit preserve |
Steps
- Preheat oven to 325. Grease two 9" cake pans and dust with cocoa powder
- In blender, blend eggs, black beans, honey, coconut oil and vanilla until smooth.
- Add in dry ingredients (cocoa powder, salt, baking soda, baking powder) and blend until smooth.
- Pour batter into prepared cake pans, splitting evenly between the two cakes
- Bake in preheated oven for 40-45 minutes.
- Cool on air rack.
- Between layers evenly spread fruit preserve of choice once cake is cooled.
Note
If making the 9x13 sheet pan - in place of fruit preserves use 1 can of cherry pie filling. Pour filling over cooled cake and serve.