Like most people I enjoy sweets and one of my favorites is German chocolate cake.
I also like to eat healthy, so today’s recipe is a healthy chocolate cake, yes, I said healthy, maybe I should say somewhat healthy, with black beans in the cake giving it a healthy twist but then you have the frosting and that is just all out sugary goodness. The only healthy thing the frosting has is the pecans but the sugar and butter kind of cancel out that health benefit, but you be the judge.
I found the Cake recipe on healthyindulgences.net but my love of German chocolate and my desire to save time I thought to do something different, so I added and changed it some.
Healthy upside-down German Chocolate cake
Chocolate Cake:
1 15 oz Black Beans
5 Eggs
1 Tablespoon of Vanilla
1/2 Sea salt
6 Tablespoons of Coconut Oil
1/2 Cup of Honey plus 1/2 Teaspoon agave
6 Tablespoon of Coco Powder
1 Teaspoon of Baking Powder
1/2 Teaspoon of Baking Soda
Rinse and drain beans, place beans, 3 eggs, vanilla, honey, and salt blend together then add coco powder, baking soda and baking powder mix a little longer. In a separate bowl add remainder eggs, stevia and coconut oil together until fluffy then add to bean batter beat on high for about 1 minute.
Now in a 13×9 pan Add:
1/4 Cup of Melted Butter
1/2 Cup of Brown Sugar
1 Cup of Pecans
1 1/2 Cup Sweetened Shredded Coconut
Now that you have added the above ingredients in the pan pour the black bean cake batter on top. Bake at a low temperature of 325 degrees for about 40-45 minutes.
Before the cake is all the way cool place the cake upside down over a platter to remove the cake from the pan, serve the cake on the platter but if it is easier you may want to just serve in the pan. Either way it is delicious.