Vanilla Bean Cake:
Add to food processor:
2 cups cooked white beans, room temperature, so they don't cook the eggs (I made mine myself by soaking dry white beans overnight. In the morning I rinsed them well, and cooked them.)
6 eggs
3/4 tsp vanilla liquid stevia (do not measure over the batter, just in case it spills out)
1 tsp vanilla extract
1/3 cup honey
Puree well.
Add:
1/4 cup coconut oil, liquified
1/3 cup coconut flour, sifted
1/2 tsp sea salt
1 tsp baking soda
1.5 tsp baking powder (Grain-free Baking Powder Recipe)
Puree well.
Pour into springform pan, lined with unbleached parchment paper on the bottom, and greased all around.
Bake at 325 degrees for about 30 minutes. (I like to check to see if it's done by inserting a knife into the middle. If it's comes out mostly clean, it's done.) Bake for about 22 minutes for cupcakes.
Frosting:
Melt over double boiler:
1.5 bars of 3.2 oz dark chocolate (about 3/4 cup of chocolate chips)
3/4 cup coconut milk
When the chocolate has just barely melted, remove from heat.
Add:
2 tbsp honey
10 drops liquid stevia
2 to 4 tbsp coconut flour, sifted.
Refrigerate until the frosting has cooled, about 15 minutes. (You know it's ready when it is the texture of frosting.)
When the cake has cooled fully, top the cake with the frosting.
