Black Bean Chocolate Cake

• 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

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.

black beans, eggs, vanilla, salt, coconut oil, honey, dutch, aluminum, baking soda

Taken from www.food.com/recipe/black-bean-chocolate-cake-516662 (may not work)