I wanted to get a bit creative with my last recipe here on the Grain Mill Wagon, so I got a pretty adventurous and created a unique chocolate cake out of thin air. Looking through the gluten-free grind-able ingredients I had in my cupboard, I went for my black beans! Knowing that there are black bean brownie recipes out there, I just went for it and decided to make a black bean cake. But this was black bean flour and not actual hydrated beans so I couldn’t go off any recipe I found online. So, I dumped ingredients here and there, adding more of some as I went to get the right batter texture. The results were fabulous — amazingly delicious, almost like a cakey brownie and the best when warm. Next time I’m adding homemade frosting or some caramel sauce on top!
Ingredients
- 1/2 Cup Butter, softened
- 3 Eggs
- 2 teaspoons Vanilla Extract
- 3 Tablespoons Maple Syrup
- 1/8 Cup Water
- 1/2 Cup Organic Sugar
- 3/4 Cup Cocoa Powder (up to 1 Cup if you desire!)
- 1/2 Cup Black Bean Flour (Freshly Ground)
- 1/4 teaspoon Salt
- 1/2 teaspoon Baking Soda
- 8 ounces Semi-Sweet Chocolate Chips
Directions
1) Preheat oven to 350°F. Using a stand mixer, mix together all ingredients (wet ones first), saving the chocolate chips until the very end.
2) Line an 8 x 8 glass baking dish with two strips of parchment paper. Evenly spread the batter into the dish.
3) Bake for 25-30 minutes or until a knife comes out clean from the middle.
4) Allow to cool for a few minutes and enjoy! (I personally really enjoy this cake warm!)
About The Reynolds Mom
Ashley Reynolds is a gluten free mom of one smart little boy, wife of 7 years to a handsome hubby and lover of all things organic and truly natural. She's a real food enthusiast, semi-crunchy mama that enjoys learning new ways to improve her families' health and wellness goals. You can find her at
The Reynolds Mom and also on
Facebook,
Twitter and
Pinterest.
Grain Mill Wagon Challenge:
As my first experience owning and using a grain mill, I have to say that I'm blown away. The WonderMill Grain Mill is fantastic! It's easy to use, grinds beautifully and is really quite an effortless process. Prior to this challenge I knew at some point I would want to have a grain mill on my "wish list" and I'm thrilled that I have one NOW for several reasons.
First, this challenge has put me in the kitchen, front and center, cooking for my family far more often. I'm glad this is happening sooner rather than later! This challenge has pushed me to new heights in a fun way, and has shown me that I'm really capable of cooking and baking a lot more adventurously than I previously thought.
Secondly, this challenge has offered me the push to try gluten-free flours I've yet to use. Black bean flour? Tapioca flour? YES! New gluten-free ingredients such as these have really made it fun and more interesting in my kitchen!
Lastly, through this challenge I learned that I was probably buying rancid flours from store shelves before. I had no clue! The importance of using freshly ground flours never completely crossed my mind until this challenge. Fresh flours from our WonderMill Grain Mill makes a world of difference in taste, texture and outcome of my recipes!
Thank you WonderMill for challenging me to challenge myself. I'd say, "mission accomplished"!
One Response to Gluten-Free Black Bean Chocolate Cake