I wanted to get a bit creative with my last recipe here on the Grain Mill Wagon, so I got a pretty adventurous and created a unique chocolate cake out of thin air. Looking through the gluten-free grind-able ingredients I had in my cupboard, I went for my black beans! Knowing that there are black bean brownie recipes out there, I just went for it and decided to make a black bean cake. But this was black bean flour and not actual hydrated beans so I couldn’t go off any recipe I found online. So, I dumped ingredients here and there, adding more of some as I went to get the right batter texture. The results were fabulous — amazingly delicious, almost like a cakey brownie and the best when warm. Next time I’m adding homemade frosting or some caramel sauce on top!
- 1/2 Cup Butter, softened
- 3 Eggs
- 2 teaspoons Vanilla Extract
- 3 Tablespoons Maple Syrup
- 1/8 Cup Water
- 1/2 Cup Organic Sugar
- 3/4 Cup Cocoa Powder (up to 1 Cup if you desire!)
- 1/2 Cup Black Bean Flour (Freshly Ground)
- 1/4 teaspoon Salt
- 1/2 teaspoon Baking Soda
- 8 ounces Semi-Sweet Chocolate Chips
1) Preheat oven to 350°F. Using a stand mixer, mix together all ingredients (wet ones first), saving the chocolate chips until the very end.
2) Line an 8 x 8 glass baking dish with two strips of parchment paper. Evenly spread the batter into the dish.
3) Bake for 25-30 minutes or until a knife comes out clean from the middle.
4) Allow to cool for a few minutes and enjoy! (I personally really enjoy this cake warm!)