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What could be better in life thancombining chocolate and peanut butter?
That was my thought too, but what abouta healthier version that is free of gluten(Yay!). I know, I know manyof my reader probably aren’t celiacs or suffering from nasty wheatallergies, but I promise this one is e-a-s-y to whip up. Oh and youdon’t need any crazy gluten free flours, gums or what-have-you. No,all you need is one (or two) cans of reduced sodium black beans.
Wait come back
Don’t let the beans scare you off. Isolemnly swear that you will not taste them at all. You won’t eventaste them in the batter. Trust me I tried it
I’ll admit that I’ve known about theblack bean trick for quite some time. Like many people I was afraid,and after the gluten free bean doughnut horror I didn’t think I wouldever try it. Doughnuts that taste like beans out of the garden justhave a way of making you say, “No, Thank you” to even the mostconfidant baker.
On a not so busy day I was hangingaround Pinterest and by photograph alone I repinned a deliciouslooking peanut butter and chocolate cake. Well my step-father has alove for all things chocolate and peanut butter (really, whodoesn’t?), but he told me not to bother. I told him I’d see what ittook, so after dinner I came online to see.
First thing I saw were the beans, butwhat got me singing a different tune was the nutritional information.Under 200 calories a slice and only 14 grams of carbohydrates. I’malways on the look out for low calorie (naturally) and low carbsweets since my step father watches his sugar. He is at high risk fordeveloping diabetes and is a stroke survivor. I just had to make itfor him, and guess what? We all loved every crumb, and I’m glad Isnapped a photograph since that baby went faster than you can sayChocolate Peanut Butter Cake, Please.
This recipe is not entirely my own, buthas been adapted from Chocolate and Carrots. I only made a few minorchanges, and cleaned up the instructions a bit for the actual cake and I tweaked the icing to make it spreadable.Please note her recipe calls for 6” cake pans.If you don’t have them than you will need to double this recipe orlive with thin layers like we did. If you do then proceed as usual.
To Die For Gluten Free Chocolate Peanut ButterCake
serves around 14 depending on slicesize
- 1(15.5 oz) can of reduced sodium black beans, drained and rinsed
- 4 eggs
- 1 tablespoon real vanilla extract
- 5 tablespoons coconut oil
- 3/4 cup sugar
- 5 tablespoons cocoa powder
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- coconut oil for greasing
- cocoa powder for dusting
- 2 cups Chocolate peanut butter candies for garnish and layers, chopped, optional
- Preheat oven to 350°.
- Grease your pans with coconut oil and dust with cocoa powder.
- Blend beans, 2 eggs, vanilla and sugar in a blender until liquefied. There shouldn’t be any bean chunks, but specks are OK.
- In a separate good sized bowl, beat the coconut oil until fluffy. This will take about 3-5 minutes.
- Add the two remaining eggs and beat well until incorporated.
- Beat in the bean mixture slowly. It’s a thick liquid and may slosh or splatter out.
- Beat in the dry ingredients a bit at a time to avoid a big dust cloud.
- Continue beating for another minute or so.
- Pour half the batter into each prepared pan.
- Bake for 40-45 minutes.
- Let cool for 5 minutes.
- Invert pans onto a cooling rack.
- Pour cold water in the pan to cool it completely.
Making the Icing:
This can be made in advance. Keep infridge. Bring to room temperature prior to spreading.
- 8oz 1/3 fat cream cheese, room temperature
- 3/4 cup natural peanut butter
- 1 teaspoon vanilla extract
- 1 1/2 cup powdered sugar
- 1-2 tablespoon of milk or water
- Combine cream cheese and peanutbutter and beat till combined.
- Add vanilla and sugar; beat tillfluffy
- Add in more milk or water until aspreadable consistency has been reached.
Making Chocolate Ganache:
Make one hour in advance.
- 1 cup of heavy cream
- 1 cup of Dark chocolate chips
- In a heavy sauce pan heat up heavycream to a boil.
- Remove from heat and stir inchocolate.
- Let cool slightly and move to fridgefor 1 hour.
Assembling this cake:
- Spread the frosting between thelayers.
- Sprinkle in chopped candies ifdesired.
- Pour a layer of ganache over thecandies.
- Place second layer on top.
- Frost layer and around the cake.
- Pour remaining ganache
- Decorate with candies if desired.
Even if you’re not Gluten Free you just have to try this cake. It is beyond delicious and words really can’t explain. It’s moist, flavorful and just out of this world.
Are you living a gluten free lifestyle? While those with Celiacs disease and allergies to wheat don’t have a choice, many have started reducing gluten in their diets. Replacing gluten can be tricky and most sweets that are gluten free are dry or tasteless. It’s a very happy day when a new recipe is found that actually mimics the real thing…only better!