Ingredients
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1 can Black Beans
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6 tablespoons Cocoa Powder
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1 ounce Amarula Liquor
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6 tablespoons Coconut Oil
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5 Egg
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¾ cups Brown Sugar
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1 tablespoon Vanilla Extract
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½ teaspoon Baking Soda
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1 teaspoon Baking Powder
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½ teaspoon Salt
Directions
Steps
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1
Done
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Preheat the oven to 350 degrees F. Grease an 8” spring pan with butter or margarine. |
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2
Done
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In a blender, combine the black beans, three eggs, sugar, salt and, vanilla extract. Blend together on high until the beans are liquefied. |
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3
Done
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In a small bowl, sift your dry ingredients together: cocoa, baking powder, and baking soda. Set aside. In a separate medium mixing bowl, beat the coconut oil until fluffy. Add the remaining two eggs and continue to beat. Add the liquefied bean batter to the coconut/egg mixture and mix together. Stir in the dry ingredients. Add the Amarula and beat the mixture on high until smooth, about two minutes. |
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4
Done
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Pour the batter into the greased pan and bake for 45 minutes. Test with a toothpick. If it comes out clean, the cake is done. Let cool on wire rack. |
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5
Done
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The above is for a single layer cake. For a layered cake with ricotta filling as shown in the picture, double the ingredients and pour evenly into two 9” spring pans. Each cake will be a layer. For the ricotta cream filling, refer to the Fruit Parfait with Ricotta recipe in this section. |
