I am NOT a doctor, dietician or expert. Do I know everything there is to know about diabetes? Heck no, but I do know what it’s like to live with it.
Saturday, April 13, 2013
I guess I’m
showing my age with the title of today’s post.The Urban Dictionary: Cool beans: “A slang term that actually began its
use in the late 60's/early 70's. Popularized by the pop culture of the time.
Used to describe something very favorable or pleasing. Great. Very nice.”
had the opportunity to enjoy a wonderful dessert, guilt free.This dessert was a rich chocolate cake made
with…black beans!I’m sure many of you
have heard of cake made with beans, I had, but I had never given it a second
thought until recently.
tend to browse through low-carb blogs looking for alternatives to higher carb
foods that I enjoy.Although I don’t
really crave cake that often I do miss having my cake and eating it too.When I came across a recipe for black bean
cake I decided to give it a go.
I SO wanted
to make this cake without my husband knowing what was in it but he saw the
ingredients sitting on the counter and asked what I was up to.I could tell by his reaction that getting him
to try this new delight wasn’t going to be easy.
liked about this cake:
·Super easy to make!
·It’s moist and stands alone without frosting or any type of addition.
·Using my adjustments there are only about 11.5 gr. carbs per 1/8 cake and
3 gr. of fiber!!!
What I don’t
like about this cake:
·…I got nothing.
I followed said that the cake is best after it has been allowed to sit
overnight.“I promise this cake will not
have a hint of beaniness after letting it sit for eight hours!”This woman didn’t lie.I actually “mmmMMMMmmm”nd at my first
bite.Ray, although somewhat
reluctantly, took a bite and liked it!I
even got my 94 year old mom to try it with success (although she didn’t understand
why there wasn’t any frosting.)This.
cake. is. awesome.Did I say that
·¾ cup C&H Blend (the original recipe calls for other sweetener
·6 Tbsp unsweetened cocoa powder (I used Hershey’s 100% cacao Special
·1 tsp baking powder
·½ tsp baking soda
·1 Tbsp water
oven to 325 degrees. Spray a 9” cake pan
with cooking spray and dust cocoa all around tapping to evenly distribute.Cut a round of parchment paper and line the
bottom of the pan, then spray the parchment lightly. (I followed this exactly
although I’m not sure why you have to waste the cocoa on the bottom of the pan
if you’re going to cover it with parchment.)
rinse the beans, shaking off excess water.Place beans, 3 of the eggs, vanilla and salt in a blender.Blend on high until the beans are completely
liquefied. No lumps! (who likes a lumpy cake?)Whisk together cocoa powder, baking soda and baking powder.In another bowl, beat butter and sugar blend
until light and fluffy.Add remaining
two eggs, beating for a minute after each addition.Pour bean batter into egg mixture and
mix.Finally, stir in cocoa powder
mixture and water and beat the batter on high for one minute until smooth.Pour batter into pan, smoothing the top.Rap the pan on the counter a few times to
remove any air bubbles.
40-45 minutes.Cake is done when the top
is rounded and firm to the touch.Let
the cake cool for 10 minutes then turn it out onto a cooling rack.Once the cake reaches room temperature, cover
with plastic wrap or cake dome.(I used
a large Tupperware bowl.)Let it sit
As I said
above, this cake has about 11.5 gr. carbs per 1/8 cake and 3 gr. of fiber using
the C&H.The original recipe gives
some other sweetener options if you’d like to lower the carb content
further.I personally prefer some real
sugar in my baking but use the sugar blend to lower the carb count.
may try topping this cake with a ganache but it is simply lovely all by itself.I also plan to try cupcakes.
tried making a lemon garbanzo bean cake because I adore lemon desserts, but it
was a dismal failure. The cake was good
(Ray is eating it) but my meter was more than unhappy when I tested it.You just have to add too much sweetener when
making a lemon dessert.I may try
another garbanzo cake (without the lemon) to see how it does for a yellow cake.