Monday, April 6, 2015
INGREDIENTS:-8 large eggs. (use whole thing, minus the shell of course:))
-2 Tablespoons pure vanilla extract (NO CORN SYRUP additives in vanilla extract). I used 2 Tablespoons, but will try more next time as vanilla didn't quite come through. Still delicious on all the other notes.
-1 teaspoon iodized sea salt.
-1 teaspoon baking soda. no aluminum.
-3 Tablespoons sour cream. (used Daisy regular.)
-3 Tablespoons organic extra virgin coconut oil. cold pressed. unrefined. melted.
-3 medium sized Cara Cara oranges. ripe. peel and pulverize. (used a ninja.. could just juice old school way and chop up remaining orange pieces to add so WHOLE ORANGES are used (but not the outer peel:))
-1/4 cup Plantation unsulphured blackstrap molasses.
-1/3 cup PLUS 1/4 cup (OR 1 generous 1/2 cup) of Hershey's UNSWEETENED SPECIAL DARK cocoa powder (100% cacao). I had to check a few stores to find it, ended up finding it at Giant Eagle...- Really worth it, super glad I didn't just use regular.
-3 cups of COOKED PLAIN unseasoned unsalted black beans. (I ended up making my own since the canned ones all had salt etc. added....) Figure out a way to get them mashed so they are like a paste, smooth as can be. I didn't have a food processor so I mashed the beans with large utensils and my hands to get it to the the right consistency (it kind of reminds me of thick mashed potatoes..)
more to come....!
Mix unsweetened cocoa powder, salt, and baking soda in one bowl. Mix eggs in another bowl and then mix in coconut oil and sour cream with the eggs. In a 3rd bowl, mix together the orange juice/pulp, vanilla extract, and unsulphured blackstrap molasses. In a fourth LARGE mixing bowl, add mashed beans and all the other ingredients from the other 3 bowls and mix together WELL. Once it's mixed enough, add to glass baking dishes. Anything will work. I put the batter in two glass casserole dishes (each about 12 inches X 8.5 inches). Can't remember if I greased them or not.... wouldn't hurt, just grease with coconut oil... Have oven preheated to 350 degrees Fahrenheit. Add your cake batter dishes and bake for about 17 to 22 minutes.... Keep an eye on them, ovens can vary. Remove and let cool. ENJOY! They are good fresh and warm, and also really tasty once they cool, and sit for awhile. I like leaving them out or putting them in the fridge is yummy too. And the flavor intensifies the next day, if they make it through the night! :) Be careful to not eat too much/too quick as the cocoa contains theobromine and caffeine. . . this cake seems to have a stimulant effect!
approximate NUTRITIONAL VALUES for the entire mixture:
97 FAT grams
4,638 SODIUM mg
6,351 POTASSIUM mg
64 FIBER grams
107 PROTEIN grams
96 SUGAR grams
40 IRON mg
1080 CALCIUM mg
other vitamins and minerals (etc.) in the Dark Cacao Cake include magnesium, phosphorus, selenium, folate, zinc, manganese, copper, choline, niacin, pantothenic acid, vitamin A, riboflavin, vitamin D, vitamin C, B6, B12, omega 6 fatty acids. I will update the values once I calculate them.
Posted by Gluten Free Kitchen at 10:06 AM