Hippie With A Minivan: Black bean chocolate cake
The first time I learned of this recipe was a few years ago, when a friend with celiac disease shared it with me, gushing all the while about how easy it is to make. When I first tried making it, I made my usual mistake of failing to follow the recipe to the letter and added much more cocoa powder than called for; this resulted in a somewhat drier texture with no appreciable increase in perceived chocolate flavour. After several times making this recipe, I have finally accepted that its proportions are just fine as is.
The cake’s texture is reminiscent of the results of a boxed devil’s food cake mix: a little on the denser and heavier side, but not unpleasant.
Original source here.
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Hippie With A Minivan: Black bean chocolate cake
Instructions
Preheat oven to 350F. Grease a 9-inch cake pan and lightly dust it with cocoa powder, or line it with parchment paper.
Mix all dry ingredients in a bowl.
Using a food processor, blend all wet ingredients. Add dry ingredients and blend until just combined.
Pour batter into prepared pan and bake about 40 minutes, until a toothpick inserted into the centre comes out clean.
Recipe Notes
This cake is a little on the dry side if eaten shortly after baking, but if left in an airtight container overnight, it will regain some moisture.
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