Gluten Free Chocolate Cake for Breakfast

At our house, I am the self-appointed Vice President of Fun.  So one way this translates is that we have gluten free chocolate cake for breakfast.  Now before you think I have lost my marbles, I have to warn you — it only has the appearance of cake.

And you can use your VitaMix to boot!

The reality is that it is a nutrient dense, high protein breakfast that “appears” fun — or novel — or slightly wrong to have for that first meal of the day.

It is full of eggs and beans.

Cake for breakfast is really a gluten free, cocoa, baked item.  We have used it for birthday’s, Classical Conversations mornings that require an easy breakfast, and as a snack.

Gluten Free Chocolate Cake Ingredients

• 30 ounces of canned or home-cooked black beans (don’t season them!)
• 10 eggs
• 2 tablespoons Vanilla (see recipe)
• 3/4 cup  of melted butter or coconut oil (my favorite oil to make it dairy free)
• 1 tsp sea salt
• 1 cup of raw honey
• 3/4 cup unsweetened cocoa powder (I order this through Amazon Subscribe and Save)
• 2 tsp baking powder
• 1 tsp baking soda

Directions

1. Preheat oven to 325 degrees.
2. Drain and rinse beans in a strainer.
3. Place all ingredients in a large VitaMix container.  I typically put the wet ingredients in first!
4. Blend until smooth.
5. Pour into a 9 x 13 glass pan.
6. Bake for 40-45 minutes or until done.

Let sit overnight for the BEST flavor!!  But immediately works too — especially if you are hungry.  The cake can be iced or served with milk!!

 

BTW — I’m super excited.  My VitaMix series was recently featured over at Life Is NoYolk!  Please go check out Lenny’s blog!  Great VitaMix recipes!