We fought a big battle through the first 2 months of Grant’s (our youngest) life. Between cervical misalignment and food allergies that poor baby cried non stop. It would technically have been classed colic, but I always think there’s a reason! Adjustments helped his latch and he could suck but then he’d still be mad. It turned out that even though it came through me, he was allergic to grain and dairy.
Anything for our babies, right? Wait, no sandwhiches… no quesadillas (go to lunch)… no ghirardelli chocolate chips (that thing that keeps me sane through this crying!)… and NO CHOCOLATE CAKE!? Anything for my baby if it meant I was still breastfeeding! ANYTHING.
I’d heard of black bean brownies but that’s weird and I needed cake. There’s a black bean cake you say…. hmm, anything for our babies. I hunted for a recipe without butter and that met my picky clean eating requirements (no sugar). I finally found one for a 9×9 pan. I figured I’d try it because if it was bad at least I wasn’t wasting a 9×13 pan’s worth of ingredients.
It smelled divine while cooking but I still had my misgivings. I tasted it, and it was different, but NOT BAD! I played with the recipe over the next couple of weeks including doubling it for a 9×13 because a 9×9 was a waste of time ;). The original small recipe called for 5 eggs! So when I doubled it I used 10. That was a spendy cake! But I kept tweaking and I can squeak by on 7 eggs though 8 is preferred.
Here is the final version of what I came to love and helped me detox off of grain and chocolate chips last fall. I made at least (ok, more) 2 a week, and still lost weight! Hehehe!
This was always a 2 day project because I soak my beans for 12 hours, crock pot cook them for 6+ hours and then I could make a cake!
Ready for the recipe?
In a food processor place 3 cups or 2 cans of rinsed black beans, 3 eggs, and 2/3 cup of honey. Process well. Really beat those beans up!
Add 3 eggs and 2tsp sea salt and process more.
Add 2 eggs, and 2/3 cup of olive oil. Process at least 1 minute allowing the oil to get whipped well.
Sprinkle on the top 2/3-3/4 cup cocoa powder. (just how chocolately do you want it?) 1 tsp baking soda, and 2 tsp of baking powder. I always spread out my sprinkles so it blends better. Start your processor slowly. I always half turn it on 4-5 times so that it doesn’t just send the cocoa all over the top of the food processor and not into your cake. Then turn it on completely. Mine always sounded like it was working harder at some point on this blend and that’s when I knew it was done. Approximately a minute.
Place in greased 9×13 baking dish and bake at 350 for 38 minutes. Use your nose! Sometimes it gets done sooner 🙂
Black Bean Chocolate Cake
3 Cups or 2 cans of Black Beans (rinsed)
2/3 Cup honey
2/3 Cup Olive Oil
2 Tsp Sea Salt
2/3-3/4 Cup cocoa
1 tsp baking soda
2 tsp baking powder
In food processor combine beans, honey and 3 eggs. Mix well. You really want those beans tiny. Add 2 eggs and mix again. Add 2 eggs, oil and salt. Mix well. Add Cocoa, soda, and powder and mix really well.
Heat oven to 350 and bake 38 minutes. It’s puffy and beautiful when it comes out but does fall some. Doesn’t change the taste though!
I’m not much for icing. It’s just too sweet and too much work. I’ve never iced this cake other than my son’s birthday and we did a cream cheese frosting. It was pretty good! Even though I’m no longer breastfeeding, we love this cake. Enjoy!