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Old 05-27-2009, 09:47 PM   #31
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My cake is in the oven right now.
The batter tastes pretty good and I'm hoping it tastes even better when it comes out.
I'm a bit worried I did something wrong though because the batter wasn't completely smooth. It looked like it had little grains of butter throughout. Maybe I didn't blend the eggs in enough to create an emulsion. But I'm really hoping it comes out good!
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Old 05-27-2009, 10:29 PM   #32
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this looks so divine! sue
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Old 05-28-2009, 02:10 PM   #33
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Wow this cake is soooo good and soooo satisfying!
Thank you so much Lauren! Everybody should definitely try this!
Its so moist!
The only thing I had trouble with was the frosting.
I'm not sure what I did wrong but it came out so so.
Maybe because I used salted butter but it didn't get as dark as your picture looks it kinda a light brown.
I will definately be making this again though!
Thank you thank you thank you!
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Old 05-28-2009, 04:55 PM   #34
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OMG - (licking computer screen - why haven't they made a scratch and lick screen yet?!)

You photo makes me want to run and get everything to make this now. The only thing is I don't have is the erythritol because I want to research it first. I don't use aspartame or sucralose (splenda) because I want to stay away from all chemical sweeteners.

I picked up Xylitol, but found it doesn't really taste like I wanted even though it is supposed to be as close to sugar as possible. Not only that it's really expensive. So I am hoping the erythritol is safer as well as good flavored.

Can't wait to try this!!
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Old 05-28-2009, 04:57 PM   #35
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Is that an actual pic of a real bean cake?
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Old 05-28-2009, 05:10 PM   #36
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Is that an actual pic of a real bean cake?
I thought the same thing...is that the actual cake?
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Old 05-28-2009, 05:17 PM   #37
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OMG, this looks so delicious. I love cake.
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Old 05-28-2009, 06:39 PM   #38
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I thought the same thing...is that the actual cake?
'Course, you guys (Hi Peacesoul!)! It's all original photography. That there's made with beans.

Things have gotten crazy this week!

24fan- Good to know these work with soy beans!

BikerAng- Hope you give it a try!

Jennifer- I thought the cake was pretty fluffy. A gluten-free bread sub for spread and sammies? Sounds amazing! You are such a talented baker. I eagerly await to taste what you come up with!

Carolyn- Yup, whoddathunkit? Your recipe was a great jumping off point. Can't thank you enough for the beanspiration!

NurseMonkee- Thanks for much! I use a Fujifilm finepix 10 megapixel digital I got for xmas a couple years ago. Use a steady hand (or better yet a tripod) and natural light, along with photoshop or paintshoppro for tweaking. That's all there is to it. Oh, and practice! You haven't seen the thousands of rejected photos, haha.

Canada_Bound- I'm dying over here! I wonder if they have good low carb food in Vermont...

SmileySue- Your comment makes me so happy! You are so sweet. Glad you got to enjoy a bite of something sweet along with your DD. Happy late birthday to her!

ShesSuperCool- It'd be a great bday cake! Cupcakes, too. There are definite possibilities.

Tweaker- Thanks for the feedback on the soy beans! Good to know if I see those on sale...

CreekWatcher- that is so interesting about resistant starch! Wow, going to have to read up on that.

Bissonnettemi- You'll need a bit more than double the powdered E.

Chantyl- A cup of Splenda would probably be just fine!

Sweetdreams- The longer it sits the better! After 12 hours it will taste perfectly chocolatey.

CindyCRNA- Thanks so much! Glad you got a chance to look around. Funny you mention other beans, as I just bought some pinto beans (65 cents a can!) to play around with. Going to make apple spice muffins. Not sure if a yellow/vanilla cake would work with beans, just because another strong flavor is sort of necessary to counter the beaniness. I'll be replacing the cocoa with coconut flour!

Missymagoo-Thank you! Hope you get a chance to try it.

Romo- So glad you enjoyed the cake! The frosting wasn't super day, but it was chocolatly tasting.

heartlandcountry- Give erythritol a try! I love it. It can be a bit grainy after cooling in fridge, but hey, it has zero carbs and cals. If you're making this for kiddos, 1/3 cup honey and stevia works well, too.
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Old 05-29-2009, 03:36 PM   #39
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O.k.... I just finished frosting the cake. I let it sit 2 days before eating it. THIS IS the BOMB!! SUPER ROCKSTAR status! Lauren you must publish a cookbook or get a tv show or something.... God Bless you!

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Old 05-29-2009, 04:39 PM   #40
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O.k.... I just finished frosting the cake. I let it sit 2 days before eating it. THIS IS the BOMB!! SUPER ROCKSTAR status! Lauren you must publish a cookbook or get a tv show or something.... God Bless you!

I thought I had good self control, but 2 days WOW! You've got me beat Sweetdreams!

I really want to make this cake but I've made so many chocolate desserts of late I think I'm ready for some cheesecake or something. I'm thinking along the lines of lemon or pumpkin. Any ideas? I won't get a chance to make anything till Sunday or Monday anyway.
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Old 05-29-2009, 06:43 PM   #41
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Okay gosh darn it, I'm making this cake tomorrow!!!
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Old 05-29-2009, 07:11 PM   #42
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Tweaker....

Beachgirl's cheesecake!
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Old 05-30-2009, 09:14 AM   #43
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I made this last night, but made them into cupcakes. I had them on the counter cooling (they had been sitting for about 2 hours) and DH comes home and snags one and yells, "who are these for, are they legal?" He always yells that when we're in a restaurant or shopping too. He couldn't believe they were LC, and when I told him there were beans in them he just couldn't believe it. These are super!
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Old 05-30-2009, 11:12 AM   #44
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I made this today, but mine did not rise very muchhttp://images.lowcarbfriends.com/lcf/bbs/images/smilies/annoyed.gif.
It smells just like my old favorite Chocolate Mayonnaise cake!
I was thinking; I wonder if a white bean could be substituted to create a yellow cake. Has anyone tried this?
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Old 05-30-2009, 11:25 AM   #45
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maybe you baking powder is old? Mine rose a lot and they didn't sink when cool. I did make cupcakes though...
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Old 05-30-2009, 11:50 AM   #46
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I suppose it is possible. I will change it next time. Thank you for the tip Bikerang. I had not thought of that.

I was thinking of subbing Cannelloni beans (they are 29 net carb. per cup) for black beans , and whey powder or dry milk powder for the cocoa to make a yellow cake.
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Old 05-30-2009, 12:21 PM   #47
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Sweetdreams, yay! Happy to hear the cake turned out. You have far more willpower than I.

BikerAng, I'm so glad you liked the cupcakes! I just made a batch of cupcakes with bean batter--great idea!

Miboje, not sure why your cake didn't rise. Mine rose very high. Like Angie said, check your baking powder and soda. About yellow cake--not sure if you could mask the beany mustiness with just vanilla, and I don't think the powdered milk would soak up moisture like cocoa powder does. You could give a small batch a shot!
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Old 05-30-2009, 01:06 PM   #48
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I'm curious if anyone does try to make a yellow cake, I'm afraid to try it because I'm nervous it will taste beany. Chocolate is very strong flavored and completely masks any bean taste. Maybe 1/2 the amount of coconut flour would work instead of cocoa powder? Spice cake would be good to cover the bean flavor, but I'm not a big fan of spice cakes.

Lauren - DH absolutely loved these (so did I). They are great!
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Old 05-30-2009, 10:22 PM   #49
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And remember, the net carbs (total carbs with fiber subtracted) aren't the end of the story; a great percentage of the starch in black beans (I think around 40%) is digestion resistant starch--so far less than the net carbs are actually digestible.

From a 2001 study:
Quote:
Of the 29 food and feed ingredients studied, the legumes (seven varieties) contained substantially higher percentages of both dietary fiber and resistant starch. black beans, for instance, contain the highest amount of total dietary fiber (43 percent), and 63 percent of their total starch content is resistant starch that makes it to the colon.
Legumes found to contain starch carrying a fiber-...( Champaign IL Legumes often fall far...)

If that's accurate, it would substantially lower the usable carb count.
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Old 05-31-2009, 04:50 AM   #50
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I keep meaning to make this but I've been so busy! I can't wait and neither can the kids. I used to make bean cookies that they loved and they think this looks even better! I may make two and freeze one unfrosted to have on hand.
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Old 05-31-2009, 10:31 AM   #51
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I made the frosting last night for the cupcakes and all I can say is YUMMMM! Another poster said it didn't turn out very dark, mine was just a very slight shade lighter than the cake (which was very dark). I used organic palm oil and Green and Black's cocoa. I use xylitol and stevia for the sweeteners. Too good! I'm bringing 1/2 of them to my mom today so I can get some out of the house. This made 15 good sized cupcakes with lots of frosting on each.
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Old 05-31-2009, 11:55 AM   #52
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I made the frosting last night for the cupcakes and all I can say is YUMMMM! Another poster said it didn't turn out very dark, mine was just a very slight shade lighter than the cake (which was very dark). I used organic palm oil and Green and Black's cocoa. I use xylitol and stevia for the sweeteners. Too good! I'm bringing 1/2 of them to my mom today so I can get some out of the house. This made 15 good sized cupcakes with lots of frosting on each.
What - no PICTURES?!!!

I bet they were very well received!
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Old 05-31-2009, 12:10 PM   #53
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LOL! I'll take some! I'll post later today.

ETA: Ok, I just made up a plate for my mom and there were WAY fewer cupcakes this morning than there were last night when I put them in the fridge. I think DH snuck a few. LOL! Here are the pics, next time I'll use papers for the cupcakes (not sure why I didn't when I made these!) because they stuck to the pan a bit.
Attached Images
File Type: jpg DSCN0021.jpg (40.3 KB, 120 views)

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Old 05-31-2009, 12:24 PM   #54
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Since I am not the only one wondering about making a yellow bean cake, I will begin experimenting with one.

Lauren- Thank you for your feedback about the vanilla alone not being able to mask the bean flavor. I bet you are right about that. I am thinking of using half the beans and subbing whey protein for the other half. Time to get out my daughters E-Z bake oven! Lol..........

I'll report back.
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Old 05-31-2009, 12:40 PM   #55
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LOL! I'll take some! I'll post later today.

ETA: Ok, I just made up a plate for my mom and there were WAY fewer cupcakes this morning than there were last night when I put them in the fridge. I think DH snuck a few. LOL! Here are the pics, next time I'll use papers for the cupcakes (not sure why I didn't when I made these!) because they stuck to the pan a bit.
Yum!
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Old 05-31-2009, 06:48 PM   #56
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Oops, just looked at my muffin pan and it's only 12, not 15. The cake batter fit perfectly in my 12 muffin pan and the frosting frosted 12 as well.
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Old 05-31-2009, 07:10 PM   #57
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My husband and I just finished a slice of this cake! This is seriously delicious. He thinks I am pulling his leg on the black beans!!!! Amazing Lauren! Simply amazing and bless you to the original black bean brownie creator!
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Old 05-31-2009, 07:37 PM   #58
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Off topic - sorry! Sweetdreams - I did make a Beachgirl cheesecake - coconut - well pina colada actually, I added both coconut extract and pineapple extract. It's still in the oven cooling.
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Old 06-01-2009, 09:25 AM   #59
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Oops, just looked at my muffin pan and it's only 12, not 15. The cake batter fit perfectly in my 12 muffin pan and the frosting frosted 12 as well.
They look so good BikerAng!!

How long did you bake them for?
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Old 06-01-2009, 09:33 AM   #60
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I have two of these in the oven. DD couldn't stop eating the batter . She declared it delicious and amply tasted it for me, lol! I used half xylitol and splenda with a little stevia since I like my chocolate sweet. Oh and I used a can of chick peas and a can of black beans and just split them for each batch of batter since I made each cake individually. I plan to freeze one to have on hand since often I make something I love and never make it again because I'm too lazy . Then I will just have to make the frosting for the frozen one.
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