Gluten Free Black Bean Cake

• 1 (15.5 oz) can of reduced sodium black beans, drained and rinsed
• 4 eggs
• 1 tablespoon vanilla extract
• 5 tablespoons unsalted butter, or coconut oil
• 3/4 cup cane sugar
• 5 tablespoons special dark cocoa powder
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda

1. Preheat oven to 350u0b0.
2. Spray a 6" round cake pan with cooking spray with flour in it. Also, I used a bake even strip.
3. Blend the beans, 2 eggs, vanilla and sugar in the food processor (or blender) on high until completely blended.
4. In a small bowl combine the cocoa powder, baking powder and baking soda.
5. In a large bowl, beat the butter/coconut oil until fluffy.
6. Add the remaining two eggs and beat well after each egg.
7. Beat in the bean mixture.
8. Beat in the dry ingredients.
9. Beat for 1-2 minutes.
10. Pour half of the batter into the prepared pan and bake for 40-45 minutes.
11. Let cool for 5 minutes.
12. Flip the cake out onto a cooling rack.
13. Pour cold water in the pan to cool it completely.
14. Pour the remaining batter into the pan and bake for 40-45 minutes.
15. Let cool for 5 minutes.
16. Flip the cake out onto a cooling rack.
17. Allow for both layers to cool completely before icing.

black beans, eggs, vanilla, unsalted butter, cane sugar, cocoa, baking powder, baking soda

Taken from www.epicurious.com/recipes/member/views/gluten-free-black-bean-cake-50144399 (may not work)