This cake is not a second-rate compromise meant only for your sore tummied friends. This cake is better than a full dairy, full flour cake, and meant for ALL of your fiends! I have had several friends who can (and do) eat everything, and time after time, the reviews are stellar. I don’t need to convince you – just try it and you will find out for yourself!
My girlfriend’s birthday was a few months ago, and it is challenging to please a chocolate loving woman who can’t eat gluten or dairy. The hunt was on for something amazing, without compromise. After a couple tries and a few tweaks, this is where I landed:
Preheat the oven to 300 Degrees Celsius. Using a tablespoon of coconut oil (any oil will do), grease the cake pans and dust them with cocoa powder. This will prevent the cakes from sticking to the pan. The unusual ingredient replacements start at the top! The replacement for traditional flour is pureed black beans, and you will NOT taste any hint of them in the final product – believe it.
Drain and rinse 1 can of black beans and puree in a blender. Add 1 egg to the blender, 1 tablespoon vanilla extract and either 1 espresso shot, 2 tablespoon of brewed coffee or just 2 tablespoon of water. The moisture in the blender is necessary to properly puree the beans. The beans have an odd scent, but don’t be alarmed!
In a bowl, add ¾ cup of sugar (this could also be honey or agave nectar) and 6 tablespoons of vegetable oil in place of butter (olive, grape seed or canola oil are all fine, also apple sauce is a healthier option). Using a mixer, mix the oil/sugar until even, then add the other 4 eggs and mix for 2 minutes to whip the eggs. Now add the pureed bean mixture, cocoa powder, baking powder, baking soda, and salt. Mix again for 2 minutes on high to add some air to the dough. It should have a very loose consistency, similar to runny porridge. Transfer to baking pans and bake at 300 degrees for 40 minutes. If it is still wobbly in the middle after 40 minutes, let it go another 5 minutes.
After cooling, the cakes should come out clean and beautiful! I sliced mine to build a 4 layer 6” round cake.
The Icing is just as essential as the cake when putting the layers together. You can use fruit or cream – anything you like. I found this recipe from deliatecreates.com for a frosting that is just as good as any full fat buttercream frosting!
Mix the coconut cream, vanilla, salt, and non-dairy milk. Try finding a non-chemical, non dairy butter substitute. My first try was just crisco, but the flavour is much better with this product I found in the organic yogurt section. Beat with rotary beaters until smooth. Add powdered sugar in batches of about 1/2 cup to 1 cup. Once combined, add the coconut cream mixture. Whip on high for 2-3 minutes or until the mixture gets glossy. It will be fairly loose and not ideal for spreading onto a cake yet. If it’s runny, add more sugar until the frosting is thick but loose. Refrigerate until hard. Then whip it again with your rotary beaters for a few seconds. Don’t over beat.
Pipe and spread in the layers and on the cake. As a result of the ‘butter’, the frosting gets soft at room temperature. Just try to keep the cake chilled until ready to serve.
I will never claim to be a baker, and definitely not a cake decorator. I will leave the finessing to you, but I can tell you that this cake is super moist, super rich, super buttery and super sexy. I dare you.
Gluten/Dairy Free Chocolate Cake:
Makes 1 9″ cake or 2 6” round cakes.
– 1 15oz can black beans, drained and rinsed
– 1 shot espresso / 2 tbsp coffee / 2 tbsp water
– 1 tbsp vanilla extract
– 6 tbsp unsweetened cocoa powder
– 1 tsp baking powder
– ½ tsp baking soda
– ½ tsp salt
– 6 tbsp vegetable/olive/coconut oil or applesauce
– ¾ cup sugar or honey
– 5 eggs
Gluten/Dairy/Soy Free Butter-Cream Frosting
– 2 tbsp coconut cream or coconut oil
– 1 tsp vanilla
– 2 tbsp dairy free milk (almond milk, coconut milk)
– 1 pinch of salt
– 1 1/4 c. dairy and soy free butter
– 3 1/4 cups of powdered sugar, plus extra
– 7 tablespoons cocoa powder