Black Bean Cupcakes
If you missed out last week on the healthy cooking lunch and learn you still might have heard of the black bean cupcakes…yes I said BLACK BEANS. We talked about food swaps and how to make recipes healthier, so we swapped out flour for black beans…makes sense right??
I was very skeptical before trying out this recipe, but was excited and hopeful the cupcakes would turn out well. Thankfully, they were a hit! You couldn’t even taste black beans at all! If you don’t believe me, try it out yourself, and let me know what you think!
Black Bean Cake
1 – 15 oz can unseasoned black beans
6 large eggs1 Tbsp pure vanilla extract
1/2 tsp sea salt
5 1/2 Tbsp coconut oil
1/2 cup + 2 Tbsp honey
6 Tbsp unsweetened cocoa powder
2 tsp baking powder
Preheat oven to 350 degrees F.
Spray a 9 in cake pan with olive oil cooking spray or line a cupcake pan with liners
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 liquified, no lumps.
In a small bowl, whisk together cocoa powder and baking powder.
In a separate bowl, use a mixer to cream the coconut oil with honey until light and fluffy.
Mix in the 3 remaining eggs, beating for a minute after each addition.
Beat the bean mixture in with the rest of the batter.
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.
If you are baking the cake as a single round layer, bake for 40-45 minutes. If you are baking the batter as cupcakes, bake for 30-35 minutes. Cake is done when the top springs back when you press on it.
Remove cake to a cooling rack to cool for 10 minutes.
Let cake cool until it reaches room temperature, then cover in plastic wrap. For BEST flavor, let cake sit overnight. Store cake or cupcakes in the refrigerator.
Sugar Free Whipped Icing
1 cup heavy whipping cream
3 Tbsp honey
1 tsp pure vanilla extract
Add all three ingredients to bowl.
Whip cream using an electric mixer on medium.
When it forms soft peaks, the whipped cream is done. Be careful not to over-whisk.
Chill bowl in fridge for 2 hours.
Spread on your cake or cupcakes.