Brown Rice Flour Blend:
- 1½ cups brown rice flour (375 ml)
- 1½ cups potato starch (375 ml)
- 1 cup tapioca flour (tapioca starch) (250 ml)
- 1 cup brown rice flour blend (250 ml)
- ¾ cup sugar (185 mL)
- ⅓ cup cocoa (80 mL)
- ½ tsp baking soda (2 mL)
- ½ tsp xanthan gum (2 mL)
- ¼ tsp table salt(1 mL)
- ½ cup black bean purée*, at room temperature (125 mL)
- 1 large egg, room temperature
- ½ cup hot water (120ºF/50ºC)(125 mL)
- ¼ cup canola oil 960 mL)
- ½ tbsp apple cider vinegar (7 mL)
- ½ tbsp vanilla extract (7 mL)
- Powdered sugar for dusting
Brown Rice Flour Blend:
In a large container with a lid thoroughly combine brown rice flour, potato starch and tapioca flour. Store, tightly closed, in dark, dry place.
Place a rack in the middle of the oven. Preheat the oven to 350ºF (180ºC). Generously grease an 8-inch round nonstick metal pan. Line with parchment paper.
In a medium mixing bowl, whisk together the brown rice flour blend, sugar, cocoa, baking soda, xanthan gum and salt. Add the black bean purée and egg and beat with an electric mixer on low speed until blended. Add the hot water, oil, vinegar and vanilla and beat until thoroughly blended. Spread the batter evenly in the pan.
Bake 25 to 30 minutes or until a toothpick inserted into the center of the cake comes out clean. Cool in the pan for 10 minutes on a wire rack. Remove cake from pan with a thin metal spatula, discard parchment paper and cool completely on the wire rack. Dust the tops with powdered sugar, cut each cake into 6 slices and serve.
Bean purée can be made from canned or boiled beans.
1. Drain and rinse a 15 oz can of beans.
2. Place beans in a food processor fitted with a metal blade, add ¼ cup (50 ml) hot water and purée (scraping down sides of bowl frequently) until the mixture has the consistency of canned pumpkin, about 3 minutes. If needed, add additional water, 15 ml (1 tablespoon) at a time, to reach this consistency.
3. Makes about 1 cup (250 ml) purée. Refrigerate or freeze unused purée.
1. In a medium sauce pan, add beans and cover with enough water to fully submerge by at least 1 inch. Soak 2-3 hours or overnight.
2. Drain and replace with 4-5 cups of fresh water. Over high-heat bring to a boil; reduce to low and allow to simmer for 1½ hours, or until beans are very soft. As the water boils down, you may need to add more to keep beans s Once cooked, drain and allow to cool slightly.
3. Place beans in a food processor fitted with a metal blade, add ¼ cup (50 ml) hot water and purée (scraping down sides of bowl frequently) until the mixture has the consistency of canned pumpkin, about 3 minutes. If needed, add additional water, 15 ml (1 tablespoon) at a time, to reach this consistency.
4. Makes about 1 cup (250 ml) purée. Refrigerate or freeze unused purée.
- Serving Size: 1 slice
- Calories: 251
- Sodium: 175 mg
- Fat: 8 g
- Saturated Fat: 1 g
- Carbohydrates: 42 g
- Fiber: 2 g
- Protein: 3 g