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Old 06-24-2009, 01:28 PM   #181
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[quote=CindyCRNA;12140785]
Quote:
Originally Posted by jill72 View Post
I've spent hours researching for ways to counteract that 'cooling' effect that so often ruins a recipe for me. OTE]

I did not notice this at all with Truvia. A little bit of a pain tearing open the packets but very good.
Cindy - how many packets did you use?
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Old 06-24-2009, 02:54 PM   #182
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Oh, I didn't count. I tore them into a measuring cup and used 3/4 of a cup but it was maybe 25 packets. It was very good, esp. with the honey. I'm going to make a vanilla version with the Truvia and honey as the honey really I think will shine in the vanilla. Truvia the perfect blend of E. and Stevia. Even my non-LC BF loved the chocolate.
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Old 06-25-2009, 09:15 AM   #183
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OK, the vanilla version is in the oven. I used organic canneloni beans. Zomzom, I counted my Truvia packets and it took 35. I used 3/4 of a cup of Truvia and 1/3 of a cup of honey. I also used a tablespoon of double concentrated vanilla and 2T of vanilla bean paste. In place of the cocoa, I used 1/3 of a cup of oat fiber 500. I used this instead of coconut flour (which would have been fabulous!) because oat fiber has no calories and no carbs. It is solid fiber but can be persnickety to work with. Too much and you have a soggy mess. I have no idea about the 1/3 of a cup I used. I just had to use it and see. I plan on topping it with SF vanilla pudding with maybe a little extra powdered E. I will report back.
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Old 06-25-2009, 10:46 AM   #184
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Ok, it's out of the oven. I let it cool 30 minutes before i stole a corner. No bean taste whatsoever, lovely vanilla honey flavor. Now the bad news: it only rose 1 1/2 inches. I definitely think this is the oat fiber. I used 1/3 of a cup. i will decrease it to 1/4 cup to see if that helps. If it doesn't, I will switch to coconut flour. What i have now, though, is a blond brownie. Not a bad thing but I was trying for cake. It is extremely tasty and worth doing again. I may try whipping 3 of the egg whites and folding them in for volume.
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Old 06-25-2009, 12:14 PM   #185
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...Zomzom, I counted my Truvia packets and it took 35...
Thanks for the info Cindy. I have a no carb blend of erythritol and stevia in packets so I wonder if those will work.
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Old 06-25-2009, 03:11 PM   #186
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Thanks for the info Cindy. I have a no carb blend of erythritol and stevia in packets so I wonder if those will work.
I like Truvia a lot and Netrition has a better price than the store. I like it because it is a granular that measures like sugar. You can beat butter with it until fluffy for cakes. No carbs so better than Splenda for baking.
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Old 06-25-2009, 04:14 PM   #187
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I made this today again with the black beans and used eggs beaters this time!

I can't believe it is sooo good and made without any flour! I'd love to try a vanilla version too!
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Old 06-26-2009, 06:26 PM   #188
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If you do, use coconut flour, not oat fiber like I did
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Old 06-26-2009, 06:41 PM   #189
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Thanks Cindy!
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Old 06-27-2009, 10:05 AM   #190
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I made this cake almost a week ago and DH (non LC) has claimed the last piece as his tonight. He even took a slice to a co-worker who claims he can't lose weight because of his love for sweets. Boy was he surprised when he found out what it was made of.

I used a mixture of splenda, E and some honey. It was fantastic!!! I baked it in an 8 in. cake pan with no problem. In between the layers I put some SF Raspberry preserved. OMG was it good!!!

Thanks Lauren.
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Old 06-27-2009, 12:34 PM   #191
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In between the layers I put some SF Raspberry preserved. OMG was it good!!!
That's a great idea! I must order some Walden Farms raspberry jam as I love their strawberry. I really like having the honey in with the other sweeteners.
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Old 06-27-2009, 02:19 PM   #192
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Lauren, you've done it again!

Absolutely awesome. My 5 year old DS and I made cupcakes on Thursday. They are absolutely amazing. Honestly, I can't tell the difference between these and regular chocolate cupcakes/cake and the kids, DH and I all found these to be wonderful. My 5 year old likes healthful foods, but isn't *wild* about coconut flour baked goods. He loved these...preferred them unfrosted in fact, but he really enjoyed them.

My parents LC as well but are currently out of town. My dad enjoys everything I make from your blog, Lauren...and he's one to not really *enjoy* some of the more healthy alternatives out there, but he eats LC because that's how my mom cooks, and he knows it is better for him. In any case, DH and I were saying how fun it will be to make this recipe for him when they return from out of town and spring the "beans" on him once he has finished his snack

Anyway, thanks again for a fantabulous recipe that is kid-friendly...this will make a wonderful addition to our recipe collection.

You rock, as always.

edited to add: I used Eden brand canned black beans. Organic, and their can linings are one of the only ones out there from any company that are BPA-free. I did not use soy beans, just regular black beans. Yum, yum, yum is all I can say Can't wait to try this as a cake w/ some homemade raspberry sauce.

Last edited by brittone2; 06-27-2009 at 02:27 PM..
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Old 06-29-2009, 04:01 AM   #193
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We absolutely love the chocolate black soybean cake. We are currently eating our third one. Your recipe inspired me to try another variation. I have a black soybean "apple" upside down spice cake in the oven right now. I'll let you know how it turns out.
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Old 06-29-2009, 07:12 AM   #194
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We absolutely love the chocolate black soybean cake. We are currently eating our third one. Your recipe inspired me to try another variation. I have a black soybean "apple" upside down spice cake in the oven right now. I'll let you know how it turns out.
Oh, I will be interested to know how the apple version comes out. I must make the soybean version as I have a can.
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Old 07-01-2009, 02:04 PM   #195
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White bean cake attempt...

I used canellinni beans this time, and tried to make a lc Tastykake.

I subbed 2 T. coconut flour and 4 T. whey protein powder for the cocoa. I did not use all of this mix because the coconut flour makes me nervous, and it looked thick enough to be cake batter, so I stopped. I still have about 1 T. plus 2 t. left over. Next time I will add all the flour mix.

It is good. It did not rise too high, but neither does my chocolate one. I replaced my baking powder but that has not helped. It is still moist and tender like the chocolate cake.

Even though I baked it only 35 minutes, the crust seemed a tiny bit crunchy around the top edge. Maybe it will soften as it sits iced.

I forgot to powder my E!! My icing is gritty.
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Old 07-01-2009, 04:11 PM   #196
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My apple cake had great taste, but I did not add enough almond flour to compensate for the cocoa. I will try again after I finish eating this one.
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Old 07-02-2009, 10:02 AM   #197
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I made a double recipe in a 9x13 pan took it out and split it, frosted it in the middle and on the top, no one can believe it is made from beans, but my daughter did have a little issue with the sweeteners.
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Old 07-02-2009, 01:19 PM   #198
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Shadowzip, was it a taste issue or a discomfort issue?
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Old 07-02-2009, 01:27 PM   #199
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My apple cake had great taste, but I did not add enough almond flour to compensate for the cocoa. I will try again after I finish eating this one.
Do you think coconut flour would be a better choice? How much apple?
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Old 07-02-2009, 01:32 PM   #200
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I used 1 chayote with apple drink flavoring instead of an apple. I fed pieces to 2 friends, one low carber and one high carber, and neither could tell it wasn't a real apple, even after I told them. I love coconut, but the cakes I have made with coconut flour have not been as good as the cakes made with almond flour. Next time I make this cake, I will try almond flour to replace the cocoa.
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Old 07-03-2009, 01:14 PM   #201
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Lauren, or anyone I have made this cake like 4 times, came out great each time. This week I made it and it was dry and flat! what happened? Same baking powder I used before but it was with a different oven, an electric one compared to the gas I was using. Would the cooking time be different? Still was tasty
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Old 07-03-2009, 02:46 PM   #202
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Lauren, or anyone I have made this cake like 4 times, came out great each time. This week I made it and it was dry and flat! what happened? Same baking powder I used before but it was with a different oven, an electric one compared to the gas I was using. Would the cooking time be different? Still was tasty
Maybe your oven runs cool? Mine tends to be a few degrees hotter, which probably gets a good rise out of the cake initially. Did you use a different type of cocoa powder? Did you beat the batter with a mixer for long enough?
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Old 07-03-2009, 05:05 PM   #203
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Maybe your oven runs cool? Mine tends to be a few degrees hotter, which probably gets a good rise out of the cake initially. Did you use a different type of cocoa powder? Did you beat the batter with a mixer for long enough?
Might be the oven. Same cocoa I always use. I use a blender, Lauren. I blend the E to a powder then add the eggs and blend that together, then the rest of it until there are no more bean pieces showing. no nubs of beans

I bet it's the oven then, if your running hotter makes your cakes rise high at first. Didn't help it was being shared with a chicken at the time too LOL too many complications, I know LOL.

Thanks for the help. Happy Fourth!!
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Old 07-06-2009, 09:35 AM   #204
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I HAVE to try this!! I live in Colorado, do I need to make any adjustments for the high altitude?

Lauren you rock!!! You need to put out a cook book
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Old 07-06-2009, 09:44 AM   #205
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i always mess up Lauren's recipes but i want to try this in cupcake version for my bf's birthday at the end of the month... gonna test run this weekend, but i have to find the special sugar subs. anybody use different sugar subs than what was listed?
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Old 07-06-2009, 08:16 PM   #206
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I HAVE to try this!! I live in Colorado, do I need to make any adjustments for the high altitude?

Lauren you rock!!! You need to put out a cook book
Beth.........we lived in Boulder for 10 years and I never made any adjustments in baking...I just noticed that it took longer to boil water. Maybe check after 30 minutes.
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Old 07-07-2009, 12:28 PM   #207
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i always mess up Lauren's recipes but i want to try this in cupcake version for my bf's birthday at the end of the month... gonna test run this weekend, but i have to find the special sugar subs. anybody use different sugar subs than what was listed?
Chanty, I always use Splenda Quick Packs but always with the E! I would suggest trying to find that somewhere around you. My Hannaford carries it, In the natural food section. I think they are part of a nationwide chain so check out a couple grocery stores or natural food stores?
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Old 07-07-2009, 05:53 PM   #208
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Thanks Pam I'm gonna start baking
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Old 07-11-2009, 03:11 AM   #209
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Would it matter if I didn't mix the beans completely? LOL. Most of it liquified but there are a few bits here and there. I used my mini processor for this. It is 3 A.M. and too late to try and get my mixer out. I'll wake the whole town.

Also, I didn't have vanilla, so I used davinci french vanilla

I also added some ground coffee

And I forgot to put in the 1T of water

Oh yeah, can I freeze the batter?

I decided to do mini muffins, but I have so much batter left.

Right now I am only making 12 mini muffins.

Can you tell I am not the best baker. I have zero patience for it.
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Old 07-11-2009, 03:24 AM   #210
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Nevermind. The muffins only took 17 minutes, so I am just going to do another batch. That will be 24 mini muffins.

I couldn't wait the 8 hours before trying one....

I had one straight out of the oven and WOW! It is like cake! And it doesn't even taste like beans AT ALL. I can taste the choc & coffee and I love it. yum yum. Oh my gosh! Dare I say it...A peanut butter frosting! *FAINTS* LOL.

This recipe is dangerous.
Next time I will try using a different AS though.
I used 3/4 splenda and 1/2t. stevia and I can taste the splenda after taste. That is the only thing I don't like. Next time I might just try it with honey. The recipes I have tried with honey/AS are the best!
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