.beans + cake.

Goodness, I feel like it has been forever since I posted a recipe. 

As you may have read here,  I am on a gluten free (and much more free) diet. Which means a lot of common foods are out.

Gluten free dinners are pretty simple, but when it comes to dessert...

Sometimes you just need a big ol' slice of cake. 

That's where this recipe comes in!

My dear friend, J, sent me this recipe...and I have made it at least a dozen times. 

I love it! 

And my favorite part (besides the gluten free part) is that it is best when made at least 24 hours before eating. 

How awesome is that? A dessert fit for a party that can be made days in advance? And is better the longer it sits?! 

Click the read more below to find the recipe for cake with a secret ingredient!

---

Flourless Chocolate Cake

Recipe Source 

Ingredients

• 1 15-ounce can unseasoned black beans
• 5 large eggs
• 1 tablespoon vanilla extract
• 1/2 teaspoon sea salt
• 6 tablespoons butter or coconut oil
• 3/4 cup maple syrup or honey
• 6 tablespoons unsweetened cocoa powder
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda

Instructions

• Preheat oven to 325 degrees Fahrenheit. Spray a 9" round cake pan with cooking spray.
•  Dust cocoa all over the inside of the pan, tapping evenly to distribute.
• Cut a piece of parchment paper to fit in the bottom of the pan. 
• Insert in pan and spray with cooking spray.
• Drain and rinse beans in colander. Shake off excess water.
• Place beans, 3 of the eggs, salt, and vanilla in a blender and blend until smooth with no bean clumps!
• In a mixer, beat butter and sweetener until combined. 
• Add remaining eggs, one at a time, beating between each addition.
• Add bean mixture to butter mixture and mix.
• Finally, add cocoa powder, baking soda, and baking powder.
• Beat on high until smooth, about one minute.
• Pour mixture into cake pan and tap firmly on counter several times to bring air bubbles to the surface.
• Bake for 40-45 minutes. Cake is finished when top is firm to touch.
• Cook for 10 minutes before flipping onto wire rack and removing from cake pan.

This cake truly is best if you make it 24 hours in advance, let it sit out, and frost right before serving. My favorite frosting is a basic buttercream with a little caramel and sea salt thrown in! Yum!