Leslie’s Black Bean Birthday Cake - Spring

My son’s birthday falls in spring, and this year I was so torn on what to make.  On the one hand I was committed to making something healthy and low in sugar and allergens, on the other hand I knew this year he was really hoping for a sweet celebratory treat.  I compromised with a version of this recipe.  I made it as cupcakes and it was a mild success, but a friend perfected this tasty treat at her kids’ birthday shortly after.  Consider it a way to have your cake and eat it too!

1½ cups cooked unseasoned black beans, or 1-15 oz can
5 large organic eggs
1 Tbsp pure vanilla extract
½ tsp sea salt
6 Tbsp unsalted organic butter
½ cup of honey / pure maple syrup
6 Tbsp unsweetened cocoa powder
1 tsp aluminum-free baking powder
½ tsp baking soda 

Preheat oven to 325F.  Oil a 9 ‘’ cake pan with coconut oil.  Dust cocoa all over the inside of the pan, tapping to evenly distribute.   Cut a round of parchment paper and line the bottom of the pan, then oil the parchment lightly.   Drain and rinse beans in a strainer or colander. Shake off excess water. Place beans, 3 of the eggs, vanilla, and salt into blender. Blend on high until beans are completely liquefied. No lumps! Whisk together cocoa powder, baking soda, and baking powder.   Beat butter with honey / maple syrup until light and fluffy.  Add remaining two eggs, beating for a minute after each addition.  Pour bean batter into egg mixture and mix.   Finally, stir in cocoa powder, and beat the batter on high for one minute, until smooth. Scrape batter into pan and smooth the top.   Grip pan firmly by the edges and rap it on the counter a few times to pop any air bubbles.  Bake for 40-45 minutes. Cake is done with the top is rounded and firm to the touch.   After 10 minutes, turn out cake from pan, and flip over again on to a cooling rack. Let cool until cake reaches room temperature, then cover. For BEST flavour, let cake sit over night. I promise this cake will not have a hint of ‘beaniness’ after letting it sit for eight hours! If you are stacking this cake, level the top with a long serrated knife, shaving off layers until it is flat and even. Frost immediately before serving