Black Bean Chocolate Cake

Description: Healthy yet deviously delicious. I got this off of the Soma Studio website. No one believes me when I say it's flourless. I usually make it with a decadent chocolate icing, but I've made it with chocolate avocado icing and it was still scrumptious.

Ingredients:

• 15 ounces of unseasoned black beans
• 5 large eggs
• 1 tablespoon pure vanilla extract
• 1/2 teaspoon sea salt
• 6 tablespoons coconut oil
• 1/2 cup honey
• 6 tablespoons dark Dutch-processed cocoa powder
• 1 teaspoon aluminum-free baking powder
• 1/2 teaspoon baking soda

Steps:

1. Preheat oven to 325 degrees Fahrenheit.
2. Grease 9" cake pan and dust with cocoa powder, tapping to evenly distribute.
3. Drain and rinse beans. Shake off excess water.
4. I use handheld mixer to pulverize beans smooth.
5. Add in 3 of the eggs, vanilla, salt and continue mixing. When smooth, add in coconut oil and honey. Add in last 2 eggs.
6. In separate bowl, sift in cocoa powder, baking soda and baking powder and then add to the wet ingredients
7. Beat on high until you achieve a nice smooth consistency. Approx 1 minute.
8. Scrape batter into pan and rap on counter a few times to free any bubbles.
9. Bake for 40-45 minutes. Cake is done when top is rounded, firm to touch and toothpick comes out clean.
10. LET CAKE SIT OVERNIGHT IF POSSIBLE or at least 8 hours. It's not a ready-eat-right-away type of cake.
11. Frost with favorite frosting and enjoy.