January 13, 2014

Gluten Free Dairy Free Chocolate Cake

My husband and I have made a change over in our eating recently (Hello New Year's Resolution much?) We're trying to cut our as many carbs and processed foods as possible, and eat clean and real food!  Plus our oldest who's 2 and a half is addicted to breads and sugars so it's time now to change that bad habit.  So with all these changes I was on the look out for any recipes that were a variation of an old traditional.  So when I came across a gluten and dairy free chocolate cake recipe I had to jump all over that and check it out.  I originally saw the recipe here at "The Vibrant Family" blog.  I was pretty surprised with the ingredients, but I gave it a go, and it turned out AWESOME!!!  Here's the recipe:

1-15 ounce can of unseasoned black beans
5 large eggs
1 tablespoon pure vanilla extract
1/2 teaspoon sea salt
6 tablespoons coconut oil
1/2 cup honey
6 tablespoons unsweetened cocoa powder
1 teaspoon baking powder
1/2 teaspoon baking soda

Preheat oven to 325 degrees Fahrenheit.
I used two 8.5 inch cake pans, greased with olive oil and then evenly dusted cocoa all over the inside of the pan. I then cut a round piece of parchment paper to line the bottom of the pan, brushing a thin layer of olive oil over the parchment.  This is all to ensure the cake doesn't stick to the pan, as it may tend to stick more than if cooking with flour.
I then drained and rinsed the beans, being sure to rinse really well and then shake any excess water before I transferred them to a food processor. Next I added three of the five eggs to the beans, then the vanilla, and salt into the processor and blended until there were no lumps.
In a separate small bowl I combined the cocoa powder, baking soda, and baking powder, whisking to ensure I had no powder-y lumps.
In a mixer I beat the honey and coconut oil until it was fluffy, then added the other two eggs, and mixed for another minute on medium.
Once mixed, I poured the bean batter into the egg mixture and blended again for another minute or so on med-high. Then to combine it all I put the mixer on low and added the cocoa powder mixture, then after it was roughly combined, turned it on high for one minute until it was good and smooth.
I immediately poured the mixed batter into each cake pan and gave them each a good couple of taps to
release any air bubbles that were trapped in the mixture.
I then baked them for 35-40 minutes and took it out to cool for about 15 minutes.
To get the cake to release from the pan I suggest running a knife or toothpick along the edge. The parchment on the bottom will save your cake from coming out in pieces, but the sides may stick a little so separating the sides first is something I definitely recommend. The best way to get the cake out of the pan is to lay a piece of parchment or wax paper on a plate and hold it to the plate while turning it upside down on the pan.  Then in one movement flip the entire thing so the cake comes out on the paper.  Let cool completely before putting on the frosting.

The frosting recipe is awesome, I just have to say!  The ingredients are easy and the process is quick!!

3 ripe avocados
6 tablespoons unsweetened cocoa
1/4 cup honey
1 tsp vanilla extract

I used my food processor again to blend all the ingredients at one time.  Just blend until you have the desired texture, that is the same as frosting. I did store it in the fridge for about 2 hours before putting on the cake. This also gave the cake a good amount of time to cool.
Then I frosted the 2 layers of the cake as I would have with a regular flour based recipe. I let it site for about an hour before serving.  It was delicious and very filling.  My 2 and half year old (who is a very picky eater!!) gobbled it right down, not knowing the difference one bit!!


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