So, Jane Dominguez, the graphic artist who colors some of the art for this blog and made the banner at the top of the page, has the following recipe to share with us. She was trying to make brownies for us when we came over for dinner, but what came out instead was chocolate cake. Given the lack of fluffiness in some gluten-free baked goods, I immediately asked her if it would be okay to post the recipe for everyone.
Without further ado, I turn the mic over to Jane…
I substituted one too many ingredients for my mother’s black bean brownies and put them together wrong, so now it is…
Secret Ingredient Cake! Yay!
Recipe below makes one cake layer. Multiply according to the number of layers you’d like.
15-ish oz black beans, drained
1/2 cup dark chocolate chips
1 tablespoon coconut oil
1/4 cup extra dark cocoa powder
1 teaspoon vanilla
3/4 cup sugar
1/2 teaspoon instant coffee
1/4 teaspoon baking soda
1/4 teaspoon baking powder
Preheat oven to 350° first.
Put beans in blender or food processor and pulse until they are smooth.
Melt together chocolate chips and coconut oil. (I use a microwave in 15 second bursts so I don’t burn anything, but a double boiler will also work.)
Drizzle chocolate mixture into black beans. Mix well.
Add the rest of the ingredients into the blender/food processor and blend well.
Line an 8×8-inch square pan or a 9-inch round pan with parchment paper. Pour in batter. Bake at 350°, 40-50 minutes or until toothpick inserted in center comes out either with little crumbs or clean.
Cool for 30 minutes. Turn out of pan. Frost as desired. (Mocha buttercream is a favorite in our house, as is cream cheese frosting.)