There are those who enjoy chocolate – and there are those who are wrong.
I always chose chocolate. Whenever it was my birthday and my sweet, sweet mother asked me, “steffanie, what kind of cake would you like?” I requested chocolate cake with chocolate frosting. I have apparently not grown up enough to grow out of that. The combination of a fluffy, rich, chocolate base with a smooth and creamy frosting to match will keep you in never land.
There’s not much to explain here, and I have a chocolate fix to satisfy- so lets get straight to the recipe.
*Note: I did soak and sprout an heirloom bean blend to make it more digestible for my boys, but this is not necessary. You may use black beans or even garbanzo beans, I have tried all three with success!
- 3 cups beans
- 1/3 cup coconut oil
- 1/3 cup nut/seed butter
- 1/3 cup cocoa powder
- 6 pitted dates
- 6 eggs
- 2 tsp baking soda
- 3/4 tsp salt
- 1 tbsp ACV
- If using dry beans, soak overnight and or sprout/cook to your preference then rinse. If useing canned beans, simply rinse your beans thoroughly.
- Pre-heat your oven to 350 degrees.
- Place beans, oil and cashews into your blender or food processor. Blend until puréed.
- Add Cocoa poweder, dates, eggs, baking soda, salt and ACV. Blend again until completely combined.
- Pour evenly into 8″ round cake pans.
- Bake for approximately 45 minutes.
*Tip – when your cake comes out, using a knife, pull the sides of the cake away from the edge. This will allow the condensation to flow out from underneath the cake, allowing for a smooth, cohesive removal from the pan. Let the cake rest a few minutes to cool before removing to finish cooling on a wire rack.
I did whip up a quick peanut butter – chocolate frosting for this cake. Any nut or seed butter would work. If you’re up for more dishes, here is what I used:
- 1/2 cup peanut butter
- 1/2 cup coconut shreds
- 1/3 cup cocoa powder
- 1/3 cup coconut milk powder
- 10 grams beef gelatin
- 2 -4 tbsp water
- 1/2 tsp salt
- Optional: Chocolate shavings or coconut shreds for topping.
- Place all the ingredients (except optional toppings) in your blender or food processor. *Start with the 2 tbsp of water and adding more as necessary.
- Spread evenly over top of your cooled chocolate cake.
- Make coffee – and enjoy!!