Celebrating (half)Birthday(s) with Black Bean Cake

Well, spring has finally sprung in DC and that seems to bring on a slew of new things to love… enjoyable outside runs (let’s be honest… no one likes running in the winter), fresh spring recipes, and a slew of friends’ birthdays (and weddings…BEWARE wedding season is coming)

This past week (after a great weekend celebrating my wonderful friend Jhonna’s birthday on Sunday and also getting in a 11mile run) I went to an outdoor carnival and then enjoyed a free Happy Half-Birthday treat from Rita’s Italian Ice (quite possible the best dairy-free sweet treat option out there!) If you haven’t had Rita’s… fine one… fast!

carnival!

We rode the Ferris wheel, the bumper cars, and enjoyed the beautiful weather! It was a great night out! But, I realized I only have 6 more months to complete my 2013 Bucket List:

  • Make Julia Child’s Boeuf Bourguignon
  • Go sailing (not just sit on a sail boat… actually sail)
  • Do 1 unassisted pull up #yesican 
  • Climb Old Rag
  • Go to Frank Lloyd Wright’s Fallingwater (how have I never been there!) 

Then just last night we celebrated another friend’s birthday with this beautiful #glutenfree chocolatey goodness…

#Glutenfree Black Bean Cake

blackbean cake

I made two batched of the following recipe to get two cakes. Made a butter cream filling (1 stick butter with powdered sugar and some milk drizzled in) and put some sliced strawberries in the middle with it (but I think it would be amazing with bananas and coconut on top!). Then, I topped it all with powdered sugar and viola… a healthier, gluten-free version of a chocolate cake. It’s very moist and fudgey and wonderful… go make it… like NOW (well after you finish reading this)

Ingredients:

  • 1 15oz can of black beans
  • 5 eggs
  • 1/2C sugar (next time I make it I’m going to try and take all of the sugar out 🙂
  • 1 TBSP vanilla
  • 1/2 tsp salt
  • 6 TBSP cocoa powder (I mixed 1/2 regular with 1/2 dark choc)
  • 1 tsp cinnamon
  • 1/2 tsp nutmeg
  • 1 tsp baking powder
  • 1/2 tsp baking soda
  1. Preheat over to 350*
  2. Grease a 9″ cake pan and then “flour” it with some cocoa powder
  3. Drain and rinse black beans.
  4. Put beans, eggs, sugar and vanilla in food processor and whir whir whir until it’s all liquified.
  5. If your food processor is big enough you can add the remaining ingredients and blend until incorporated. If not (like me), mix all the dry ingredients in a bowl, add the wet, stir and then pour into the prepared pan.
  6. Bake for 30-40 minutes. Until the top springs back when you touch it. Be careful not to overbake it!
  7. Allow to cool for 15 minutes in the pan on a wire rack.
  8. Flip out of pan and allow to cool completely before topping, stacking, frosting, or whatever deliciousness you have planned for this amazing cake.

Today I’m planning on baking/cooking up a storm in the kitchen today so get ready for some more recipes 😀 And then it’s onto a 15K run to prep for my Pittsburgh half-marathon! 3 weeks and counting and then May #crossfit membership starts (whoop whoop!)

Planning anything fun this weekend? 

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