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Flourless Black Bean Devil's Food Cake with Chocolate Coconut Oil Icing

By: Jackie @ Jackie's Kitchen

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Flourless Black Bean Devils Food Cake with Chocolate Coconut Oil Icing
This image courtesy of Jackie @ Jackie's Kitchen

This recipe for Flourless Black Bean Devil’s Food Cake with Chocolate Coconut Oil Icing combines the nutrition of beans, pure cocoa, and extra-virgin coconut oil with the flavor and pleasure of a rich moist cake. This is one dessert you can feel good about serving and enjoying. No one will know there are beans in it unless you tell them, of course—but even then, they probably won’t believe you!

Cooking Time: 30 min

Ingredients
  • 1 can organic black beans, drained and rinsed very well
  • 5 eggs
  • 1 tablespoon vanilla
  • 1/2 teaspoon sea salt
  • 6 tablespoons organic extra-virgin coconut oil
  • 3/4 cup organic sugar
  • 6 tablespoons cocoa powder
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1 tablespoon fresh filtered water
  • ICING:
  • 1/2 cup cocoa powder
  • 6 tablespoons extra-virgin coconut oil, liquefied
  • 1/4 cup organic maple syrup
  • 1 pinch sea salt
  • 1/2 teaspoon vanilla
Instructions
  1. Preheat the oven to 350 degrees F. Lightly grease a 9-inch baking pan with extra-virgin coconut oil and set it aside.
     
  2. In the bowl of a food processor, combine the black beans, eggs, 1 tablespoon vanilla, 1/2 teaspoon salt, coconut oil, sugar, 6 tablespoons cocoa powder, baking powder, baking soda and water. Process until smooth, scraping down the sides as necessary. The batter may seem thin, but that's okay.
     
  3. Pour it into the prepared baking pan and bake for 25 to 30 minutes, until the cake has risen and a toothpick inserted in the center comes out clean.
     
  4. Remove the cake from the oven and plan the pan on a cooling rack and cool the cake completely.
     
  5. Meanwhile, prepare the icing. In a bowl, combine 1/2 cup cocoa powder, liquefied coconut oil, maple syrup, 1 pinch sea salt and 1/2 teaspoon vanilla. Whisk until a smooth mixture forms. If the cake is cool, frost immediately. Otherwise, place the icing in the refrigerator and remove it to warm up briefly before frosting--you may need to re-whip it or slightly warm it if it sets up too hard.
     
  6. Slice and enjoy! Store the leftovers in the refrigerator.
Notes

This recipe comes courtesy of Jackie from the blog Jackie's Kitchen (http://visualcookbook.blogspot.com/)

For more recipes from Jackie, be sure to check out her Featured Foodies profile page.

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