Chocolate Cake (Gluten Free & Dairy Free)
Add to food processor:
2 cups cooked beans (black or white), room temperature, so they don’t cook the eggs (I make mine myself by soaking dry white beans overnight. In the morning I rinse them well and cook them-cook a large pot and freeze 2 cup portions in a bag for ease next time.)
6 Eastford Farm fresh eggs (Duck eggs from Scramble's friends are even better!)
1/2 teaspoon vanilla liquid stevia or chocolate raspberry liquid stevia (do not measure over the batter, just in case it spills out)
1 teaspoon vanilla extract
1/3 cup maple syrup (If you're not used to sweets, I personally cut this in half.)
1/4 cup coconut oil, liquified
1/2 cup organic raw cacao powder (or cocoa powder)
1/2 teaspoon sea salt
1 teaspoon baking soda
1.5 teaspoon baking powder
Pour into greased and floured 8-inch round pan, sprinkle with chocolate chips if not frosting, bake 350 degrees for 35 minutes or until top is firm to the touch.
VARIATION: Instead of frosting or adding chocolate chips, make chocolate syrup to drizzle on. Mix 1/3 cup maple syrup and 1 tablespoon cocoa powder, mix well…it’s best to do this ahead as it sometimes takes a bit of time for the syrup to absorb all the cocoa powder. Adjust ratio to taste.