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Moist_choc_bean_cake.jpg

 
Reviews Date of last review
Wed February 20, 2013
Recommended By Average Price Average Rating
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Moist_choc_bean_cake.jpg


Moist_choc_bean_cake.jpg
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Description: Moist Sugar Free, flour free Chocolate and Vanilla Layered Cake with Chocolate Cream Cheese Frosting
Ingredients: Ingredients:1 regular size can of unseasoned black beans rinsed and mashed, 5 eggs, 1/4 teaspoon cinnamon3 tablespoon pure vanilla extract, 6 tablespoons unsalted organic butter or canola oil, 1 cup splenda plus 2 teaspoons NuStevia or Truvia,6 tablespoons unsweetened cocoa powder,1 teaspoon aluminum-free baking powder,1/2 teaspoon baking soda.Chocolate Cream Cheese Frosting-2-8 oz packages cream cheese or Neufatchel 1/3 less fat cheese, 1/3 cup splenda or other sugar substitute of choice. ( or sweeten to taste.)1 teaspoon NuStevia, 2 teaspoons vanilla extract ( or real vanilla bean), 1 stick butter, 1 teaspoon cornstarch, add 1/4 cup cocoa powder plus 1/4 cup additional sweetner to the cornstarch and splenda bowl,1 tablespoon milk or cream to the cream cheese and butter ( Bring cream cheese and butter to room temperature. Next add vanilla mixture and beat until smooth and creamy. In a seperate bowl mix together cornstarch and splenda, add this to cream cheese mixture a tablespoon at a time, finally beat for about 2 minutes. For the Vanilla cake follow this recipe but use white beans and omit the cocoa powder and cinnamon.
How To Prepare: Preheat oven to 350 degrees. Spray a 9" cake pan with canola oil cooking spray, or just grease it with a thin layer of shortening.Drain and rinse beans in a strainer or colander. Shake off excess water. Place beans, 3 of the eggs, vanilla, Truvia and salt into a food processor or blender. Blend on high until beans are completely liquefied. No lumps! In a seperate bowl Whisk together cocoapowder, baking soda, and baking powder. Beat butter with sweetener until light and fluffy. Add remaining two eggs, beating for a, minute after each addition. Pour bean batter into egg mixture and mix. Finally, stir in cocoa powder, Beat the batter on high for one minute, until smooth. Scrape batter into pan and smooth the top. Grip pan firmly by the edges and rap it on the counter a few times to pop any air bubbles. Bake for 350 degrees for 40-45 minutes. Cake is done with the top is rounded and firm to the touch. After 10 minutes, turn out cake from pan, and flip over again on to a cooling rack. Let cool until cake reaches room temperature, then cover in plastic wrap.Refridgerate 2-3 hours or let cake sit over night. I promise this cake will not have a hint of beaniness after letting it sit for 2hours in fridge!! If you are stacking this cake, level the top with a long serrated knife. Frost and Serve! Yum! The gal who originally posted this recipe really knows her stuff!
Number of Servings: 10
Carbs per serving - include all nutritional information if known: 6g net carbs
Preparation Time: 20-30 min
Effort (Easy, Average, Difficult): Average
Junior LCF Member
 
Posts: 2
Registered: December 2010
Location: I live in Portland, OR



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