Friday, February 25, 2011

Babies, Beans and Bars


Today I hosted a baby shower for two moms in my play group that will be having baby boys very soon.
One of the mommies has a gluten intolerance, so the challenge for this party was to have snacks available that she was able to enjoy with us. There are many gluten free boxed cake mixes and gluten free cakes to buy at bakeries, but for anyone that knows me that was just not an option. In researching the gluten free recipes out there many of them called for ingredients that you couldn't pronounce and if I can't pronounce it, I don't want to be eating it. I finally came across a recipe with normal ingredients, that had great reviews and I had all the ingredients already. Can you guess the secret ingredient that was used in place of flour????
Black Beans!
Yep, you read it right!
For a cake with no flour in it that is high in fiber and protein, I thought it turned out really well. Especially with heaps of peanut butter icing on top

Gluten Free Chocolate Cake
recipe adapted from here
  • 1 (15.5 oz) can of black beans, drained and rinsed
  • 4 eggs
  • 1 tablespoon vanilla extract
  • 5 tablespoons unsalted butter
  • 3/4 cup sugar
  • 5 tablespoons cocoa powder
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda

Preheat oven to 350°. Spray two 6″ round cake pans with baker's cooking spray. Blend the beans, 2 eggs, vanilla and sugar in a blender on high until completely blended. In a small bowl whisk together the cocoa powder, baking powder and baking soda. In a large bowl, beat the butter until fluffy. Add the remaining two eggs and beat well after each egg. Beat in the bean mixture. Beat in the dry ingredients. Beat for 1-2 minutes. Pour the batter evenly into the prepared pans and bake for 40-45 minutes. Let cool for 5 minutes. Flip the cake out onto a cooling rack. Allow for both layers to cool completely before icing.

I also made these Cranberry White Chocolate Bars...........just in case the black beans flopped on me!

White Chocolate Cranberry Bars
recipe adapted from here

1 box (18.25 oz.) yellow cake mix
1 box (3.25 oz.) instant vanilla pudding
2 eggs
1/4 cup water
1/2 cup vegetable oil
3/4 c white chocolate chips
3/4 c dried cranberries

Preheat oven to 350 degrees F. Combine first five ingredients and stir until well combined. Add chocolate chips and cranberries and stir until they are evenly mixed in.

Spread batter into a lightly greased 9 x 13" pan. The mixture will be really thick.

Bake for 25 - 30 minutes, or until top is a light, golden brown, and toothpick inserted into center comes out clean. Cool completely in pan and cut into bars.

The fish taco contest is almost halfway over! If you have a moment please vote for my "Jerk Fish Taco with Maple Mango Slaw" here on facebook until March 15th. There is no limit on the amount of times you can vote, and the prize is an iPad!


  1. I'll have to try this black bean chocolate cake. My little one can't tolerate gluten, so this would make a wonderful 1st bday cake. Thanks for the recipe.

  2. Thanks for stopping by Jenni! I hope you and your little one end up liking it ;)


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