Grain-Free Chocolate Cake

I have been experimenting with various recipes to make grain-free foods. Most of the time, the food tastes good, but the texture is not right. This is especially true with recipes that have a large proportion of flour to begin with, like pancakes, breads, and cakes. I decided to try a recipe from The Spunky Coconut for Vanilla Bean Cake, and altered it to make a chocolate cake instead. I just ate a piece of it, and it turned out perfectly. It tastes just like regular chocolate cake, and the texture is just right. I am very happy with it; it is the first grain-free cake I have made that has a perfect texture. Here is the recipe:

2 cups cooked lima beans (I cook dried beans without salt to make this. If using canned beans, omit the salt in this recipe)
6 eggs
1/3 cup honey
3 tbsp. brown sugar
1 tsp. vanilla
1/4 cup melted butter or margarine
1/2 cup cocoa, sifted
1/2 tsp. salt
1/2 tsp. xanthan gum
1 tsp. baking soda
1 tsp. baking powder

Puree beans and eggs in a food processor or blender until smooth. Add remaining ingredients and puree until smooth. Pour into a greased 8" round or square pan, and bake at 325° for 40 to 50 minutes, until an inserted toothpick comes out clean. Cool in pan, then remove and ice. Enjoy :)

(I used a buttercream icing recipe and added some very concentrated sour cherry juice I made from our cherry tree. I boiled a few cups of juice down to around 1/15th of the original amount, then added 1-2 tablespoons of the juice.)






Source: http://www.thespunkycoconut.com/2009/06/gluten-free-dairy-free-sugar-free.html