This cake is a sneaky little devil. It has no sugar and it’s full of beans. It is my new favorite thing.
Nathan and I have been experiencing some mild food paranoia after watching Forks Over Knives (Eek! You should watch it.), but cake is something we all love to love, right? For now, this one has been tested and approved in our house. And by our friends. And our other friends. And my dad. (Okay, so I’ve made it a lot lately.)
Here is the recipe I use (alternatives here.):
Makes a 9″ one layer cake
1/2 cup + 2 Tablespoons honey
1/2 teaspoon pure stevia extract
6 tablespoons unsweetened cocoa powder
1 teaspoon aluminum-free baking powder
1/2 teaspoon baking soda
Preheat oven to 325 degrees Fahrenheit. Spray a 9″ cake pan with extra virgin olive oil cooking spray, or just grease it with a thin layer of butter. Dust cocoa all over the inside of the pan, tapping to evenly distribute. Cut a round of parchment paper and line the bottom of the pan, then spray the parchment lightly.
Drain and rinse beans in a strainer or colander. Shake off excess water. Place beans, 3 of the eggs, vanilla, stevia (if using) and salt into blender. Blend on high until beans are completely liquefied. No lumps! Whisk together cocoa powder, baking soda, and baking powder. Beat butter with sweetener (erythritol or honey) until light and fluffy. Add remaining two eggs, beating for a minute after each addition. Pour bean batter into egg mixture and mix. Finally, stir in cocoa powder and water (if using), and beat the batter on high for one minute, until smooth. Scrape batter into pan and smooth the top. Grip pan firmly by the edges and rap it on the counter a few times to pop any air bubbles.
Bake for 40-45 minutes. Cake is done with the top is rounded and firm to the touch. Frost immediately before serving
Eat cake. Be happy.