This lovely recipe is based on the flourless cakes that have become so popular in high-end restaurants. (See my Chocolate Buttercream Frosting Recipe below!) It is rich, satisfying and doesn’t seem like a substitute cake at all. It’s become my family’s favorite birthday cake.
The main ingredient may surprise you.
Beans!
Here’s what you do:
Soak 2 cups dry of white beans overnight in double the amount of water.
Next day, rinse well and cook until tender.
(You might have a little more than 2 cups once they’ve been hydrated and cooked, but only use 2 cups.)
Cool to room temperature and add the following to a food processor and puree well:
- 2 cups cooked beans (use white for vanilla)
- 6 eggs
- 3/4 cup maple syrup or sucanat
- 1 tsp vanilla extract
Add:
- 1/4 cup slightly warm coconut oil (so that it is liquid)
- 1/3 cup sifted coconut flour
- 1/2 tsp Celtic salt
- 1 tsp baking soda
- 1 ½ tsp baking powder
Puree again
Pour into spring form pan, lined with unbleached parchment paper, well oiled with butter or coconut oil.
Bake at 325 degrees for about 30 minutes. I like to check to see if it’s done by inserting a toothpick into the middle. If it comes out mostly clean, it’s done.
(Cupcakes take about 20-22 minutes)
Chocolate Butter Cream Frosting
In a food processor add the following:
- 2 tsp raw honey (more, if you like a sweeter frosting)
- ½ cup almond butter
- 1 stick butter, room temperature
- 5 tbsp cocoa powder
- 1 organic egg yolk (Be sure to wash the outside of the shell with hot soapy water) The addition of an egg yolk offers live enzymes and gives the frosting a little gloss
When the cake has fully cooled, smooth on the frosting. Keep refrigerated.
Enjoy!