Gluten Free Black Bean Cake Food

FLOURLESS BLACK BEAN BROWNIES RECIPE | NATURALLY GLUTEN FREE

Steps:

• Preheat your oven to 325°F. Line an 8-inch square baking pan with parchment paper. Grease the paper with cooking oil spray, and set the pan aside.
• In a blender or food processor, place the drained and rinsed beans, eggs, oil, vanilla and coffee, and blend or process until smooth.
• In a large bowl, place the cocoa powder, baking soda, salt and brown sugar, and whisk to combine well, breaking up any lumps in the brown sugar.
• Create a well in the center of the cocoa powder mixture and add the pureed bean mixture. Mix until well-combined.
• Add about half of the (optional) chocolate chips to the batter and mix to combine. The mixture will be thickly pourable.
• Pour the mixture into the prepared baking pan and spread into an even layer. Sprinkle the remaining (optional) chocolate chips even on top of the batter, and press down gently to help the chips adhere.
• Place the baking pan in the center of the preheated oven. Bake until the top springs back when pressed gently with a finger (about 25 minutes).
• Continue to bake your brownies until the top is set, and it springs back when pressed gently in the center with your forefinger. And when you shake the pan gently from side to side, it doesn't jiggle at all.
• For cakier brownies, lower the oven temperature to 300°F and continue to bake for another 3 to 5 minutes or until the center is really stable.
• Remove the pan from the oven, place it on a wire rack (still in the pan) and allow to cool until no longer hot to the touch.
• Remove from the pan and slice into squares with a sharp knife. For cleaner slicing, place the bars still in the cooled pan in the freezer for 10 minutes before removing from the pan and slicing.

GLUTEN-FREE BLACK BEAN BROWNIES

Steps:

• Preheat the oven to 350 degrees F and move a rack to the middle of the oven. Coat an 8-inch square baking pan with cooking spray.
• Combine 1/2 cup water and the beans in a blender or food processor and blend until the mixture resembles the consistency of a grainy chocolate pudding. Add the cocoa powder, sugar, oil, vanilla, salt and eggs, and blend until smooth. Scrape out the batter into a large mixing bowl.
• Use a double boiler to melt 3/4 cup of the chocolate chips or place the chocolate in a small microwave-safe bowl and microwave for 1 minute, stirring halfway through. Stir the melted chocolate into the black bean mixture and add the remaining chocolate chips. Mix until well combined. Pour the batter into the prepared pan and bake until the edges separate from the pan slightly, 35 to 40 minutes.
• Cool for 10 minutes, then sift the confectioners' sugar over the top and cut into sixteen 2-inch squares to serve.

GARBANZO BEAN CHOCOLATE CAKE (GLUTEN FREE!)

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Grease a 9-inch round cake pan.
• Place the chocolate chips into a microwave-safe bowl. Cook in the microwave for about 2 minutes, stirring every 20 seconds after the first minute, until chocolate is melted and smooth. If you have a powerful microwave, reduce the power to 50 percent.
• Combine the beans and eggs in the bowl of a food processor. Process until smooth. Add the sugar and the baking powder, and pulse to blend. Pour in the melted chocolate and blend until smooth, scraping down the corners to make sure chocolate is completely mixed. Transfer the batter to the prepared cake pan.
• Bake for 40 minutes in the preheated oven, or until a knife inserted into the center of the cake comes out clean. Cool in the pan on a wire rack for 10 to 15 minutes before inverting onto a serving plate. Dust with confectioners' sugar just before serving.

GLUTEN FREE BLACK BEAN CAKE

Steps:

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

BLACK BEAN BROWNIES (GLUTEN FREE)

Steps:

• Mix ingredients together in a blender/food processor until pureed.
• Pour into a greased 8x8 cake pan.
• Stir in some chocolate chips and nuts, or leave plain.
• Bake at 350 F for approximately 30 minutes.
• Let cool completely before cutting.

BLACK BEAN CHOCOLATE CAKE

Steps:

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