Wednesday, June 16, 2010

Almost Flourless & Low Sugar Chocolate (bean) Cake

This tasty sponge cake is a fabulous new option for baking gluten and wheat free because the addition of a can of drained beans helps to create a moist, dense texture with out the need for much GF flour. The cake does not dry out! 

 A completely sugar free option would be to use vegetable glycerin instead of the agave syrup (which is very low in sugar).

Preheat oven to 325 F. Line the bottom of one 8 or 9 inch cake pan with parchment paper.

Blend in blender until very smooth:
15 ounce can plain black beans or kidney beans, drained and rinsed.
3 large eggs
1 T. vanilla extract
1 dropper Liquid Stevia flavoring (English Toffee or Hazelnut), optional

Beat with a mixer until light and well mixed:
4-6 T. unsalted butter, room temperature
1/3 cup GF flour blend
1 dropper full of Liquid Stevia flavoring (English Toffee or Hazelnut) optional
1/3 cup vegetable glycerin or agave syrup, or powdered stevia

2 more large eggs, beating for one minute after each addition

Bean batter with butter batter and mix on high for one minute until well blended.

Whisk together:
6 T. cocoa powder
1 t. baking powder
½ t. baking soda

Cocoa mixture to the other batter and beat on high until blended.

Optional bottom “topping”:
½-¾ cup ground pecans
½ cup natural coconut flakes
¼ cup vegetable glycerin or agave syrup

Roughly spread the pecan-coconut mixture over the bottom of the cake pan before adding cake batter. Now scrape batter into cake pan and smooth the top. Tap pan a few times against the counter to remove air bubbles. (The pecan mixture will be on top when cake is inverted after baking.)

 Bake at 325˚ F for 35 minutes or until toothpick comes out clean.

Notes: For best results, cool cake with a clean kitchen towel placed over the top of it to retain moisture. Refrigerate over night.

Makes: 8-10 servings.

For more recipes, check out my cookbook: Delicious! The Very Best of Gluten Free and Wheat Free Cooking

The cookbook is available at:  

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