Ingredients
1 (15.5 oz) can of reduced sodium black beans, drained and rinsed
4 eggs
1 tablespoon vanilla extract
5 tablespoons unsalted butter, or coconut oil
3/4 cup cane sugar
5 tablespoons special dark cocoa powder
1 teaspoon baking powder
1/2 teaspoon baking soda
Preparation
Preheat oven to 350°. Spray a 6″ round cake pan with cooking spray with flour in it. Also, I used a bake even strip. Blend the beans, 2 eggs, vanilla and sugar in the food processor (or blender) on high until completely blended. In a small bowl combine the cocoa powder, baking powder and baking soda. In a large bowl, beat the butter/coconut oil until fluffy. Add the remaining two eggs and beat well after each egg. Beat in the bean mixture. Beat in the dry ingredients. Beat for 1-2 minutes. Pour half of the batter into the prepared pan and bake for 40-45 minutes. Let cool for 5 minutes. Flip the cake out onto a cooling rack. Pour cold water in the pan to cool it completely. Pour the remaining batter into the pan and bake for 40-45 minutes. Let cool for 5 minutes. Flip the cake out onto a cooling rack. Allow for both layers to cool completely before icing.
