Chocolate Lovers Dream cake
You will love the layers of moist, decadent chocolate cake with a creamy chocolate frosting that is oh so delicious! Warning!! There will be no leftovers and nonone will guess it is dairy and gluten free!
Ingredients:
- 3/4 C Cacao Powder, plus 1 TBL for dusting dishes
- 1 Can of Organic Black Beans, rinsed and drained
- 5 Eggs
- 1/2 tsp Baking Soda
- 1 tsp Gluten Free Baking Powder
- 1/3 C Olive Oil, plus extra to drizzle on the sides to prep baking dish to prevent sticking
- 1/4-1/2 tsp Stevia (I use 1/4 tsp and prefer less sweetness)
- 1/2 C Cup Local Honey
- 1/2 Cup Raspberries, washed and dry
Directions:
Preheat oven 325' F
1. Rub a small amount of olive oil along the sides of each dish and dust with cacao powder to prevent sticking .
2. Trace the bottom of the baking dish on a piece of parchment paper. 3. Cut two circles one for the bottom of each dish. Place a parchment disk in the bottom of each baking dish.
Make the Cake
1. In a food processor add black beans, stevia, and eggs. Pulse until the mixture is a smooth puree.
2. Pour bean mixture, honey, olive oil, gluten free baking powder, baking soda into a mixing bowl and beat with an electric mixer well.
3. Pour batter evenly between two baking dishes.
4. Bake in the oven for 30-35 minutes or until the toothpick comes out clean in the center of the cakes.
5. Let the cakes cool 5-10 minutes and flip them onto a cooling rack until they are completely cooled.
6. Slice each cake in half with a bread knife.
Creamy Frosting
Ingredients:
- 1/2 C Cacao Powder
- 1/2 C Real Maple Syrup
- 2 Avocados
Instructions:
Add cacao powder, syrup and avocados into a bowl and mix together using a blender stick until the frosting is smooth.
put the cake together
1. Put the first layer of cake cut side down on the serving platter.
2. Add frosting and another layer cut side down, frosting and so on. 3. Frost the sides and top with raspberries.
3. Store in the refrigerator.
Serves 4-5.
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Notes from the cook:
Cocoa powder can substitute the cacao powder.
If doubling the recipe use two 9-inch cake pans. Serves 8-10 people.
Use 1/4 tsp of stevia for less sweet and 1/2 tsp for more sweetness.
See why I choose cacao powder over cocoa powder HERE
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