Gluten-Free Chocolate Layer Cake
- 1 can (15.5 oz) black beans, rinsed and drained
- 4 large eggs
- 2 teaspoons vanilla extract
- 1/4 cup + 1 Tablespoons melted butter, vegan butter or coconut oil
- 1/2 cup granulated sweetener of choice (I used coconut sugar)
- 1/2 cup natural cocoa powder (NOT dutch processed)
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- Pinch salt
- Preheat the oven to 350F. Coat 2 x 6″ round baking pans with a layer of butter, oil, or cooking spray, then a layer of cocoa powder. Set aside.
- In a food processor, puree the beans, eggs and vanilla until smooth. Add butter/oil, then sweetener, cocoa powder, baking soda, baking powder and salt. Puree until smooth, ensuring all of the ingredients are incorporated (i.e. stop a few times and scrape down the bowl.)
- Split the batter evenly between the two prepared pans and bake for 30-35 minutes (mine took exactly 33 minutes) until a tester comes out clean.
- Cool for 5-10 minutes in the pan, before turning out onto a wire rack to cool completely.
- To assemble cake, put a dollop of frosting on your cake plate or stand, and center one of the cakes on it. This holds it in place. Put a large portion (1/2 cup, more if you prefer) of frosting on top and spread into an even layer. Add the second layer of cake. Put the rest of the frosting on top of the cake layer and spread it across the top, then wiggle the excess down the sides to cover. (Obviously I am not an expert on cake decorating. For a fantastic tutorial on easy, pretty frosting technique, go here)
- Serve immediately, or refrigerate for up to 8 hours before serving.
- Store leftovers in an airtight container for up to 3 days.
Yield: 1 six-inch layer cake
Source: Adapted from Chocolate and Carrots