I have been on a gluten and sugar free chocolate cake testing spree of late, and to be honest was very doubtful of the results this recipe would yield. Turns out, it’s pretty darn good and you would never guess there’s a can of black beans in there. Moist, not too sweet and the children love it! If you are vegan, you could easily substitute the butter with coconut oil and eggs with flax eggs (flax seeds and water).

Ingredients

• 1-15 ounce can of unseasoned black beans
• 4 organic eggs
• 1 tbsp water
• 1/2 cup coconut sugar
• 1/2 cup coconut nectar
• 1 tbsp vanilla extract
• 1/2 tsp sea salt
• 6 tbsp unsalted organic butter
• 6 tbsp unsweetened cocoa powder
• 1/3 cup dark chocolate chips
• 1 teaspoon baking powder
• 100g dark chocolate (1 bar)
• 1/4 cup milk

Instructions

1. Preheat oven to 350F. Line a 9-inch cake pan with parchment paper and grease with a bit of butter.
2. In a blender, place beans, 2 eggs and water. Blend thoroughly until very smooth. Add the other eggs one at a time, mixing well each time.
3. Mix in the rest of the ingredients, blending well
4. Pour the batter into the pan and bake for 10 minutes. Take out of oven and sprinkle the chocolate chips all over the cake and put back in the oven for another 25-30 minutes.
5. Take cake out of the oven and let cool
6. Meanwhile, melt the chocolate and milk in a saucepan and mix with a wooden spoon until it is smooth and silky
7. Glaze cooled cake with chocolate mixture and serve