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.
Details
- Yield: 1 9-inch round
- Total time: 15 minutes + 40 minutes
- Active: 15 minutes
- Passive: 40 minutes (cooking/baking)
Equipment
- Food processor
- Cake pan
- Parchment paper
Ingredients
- 500 mL (2 cups) canned black beans
- 5 large eggs
- 165 g (¾ cup) brown sugar
- 84.6 g (6 tbsp) butter
- 31.5 g (6 tbsp) cocoa powder
- 4 g (1 tsp) baking powder
- 3 g (½ tsp) baking soda
Method
- 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.
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.
Sources
“Black Bean Chocolate Cake (Gluten Free).” A Hippie With A Minivan, 30 Jan. 2011, ahippiewithaminivan.com/blog/black-bean-chocolate-cake-gluten-free/.