1 1/2 cups of cooked and cooled beans with some of the cooking liquid
1 tsp of vanilla
1/2 tsp of sea salt
6 Tbls of cocoa powder
1 tsp of baking powder
1/2 tsp of baking soda.
Blend until smooth.
Add the following ingredients and blend again until smooth:
1/4-1/2 c honey
7 Tbsp of butter or lard, just barely melted
Pour into a buttered pan and bake until a toothpick comes out clean. I used a deep dish glass pie plate and baked it for 40 minutes at 350 F.
Second cake, made with 1/4 cup honey and six half-droppersful of stevia......good, but better with fruit on top.
Third cake, made with no honey and 12 half-droppersful of stevia.....almost the same as the second cake, slightly bitter. Wonderful with thawed berry medley, lightly sweetened with stevia or honey....then the honey was not missed in the cake at all. I bet it would be fine with fresh cream and fresh strawberries from the garden with no sweetener at all. I'll let you know in June!
So.....who is going to get brave and make a black bean cake? C'mon....you know you want to!