This cake is a blast from the past. I remember making marble cakes as a little girl and enjoying the vanilla and chocolate combo. When I am thinking about creating a new recipe, I browse the Internet for some ideas, then I get creative and change up the ingredients to keep them sugar free and grain free. In this recipe I combined recipes from a vanilla bean cake and a chocolate black bean cake, but used only white beans to keep the consistency the same. I was impressed with how incredibly moist and tasty it turned out. Bon Appétit!
This recipe makes 2 rectangle cakes. Start with the chocolate cake as the base on the bottom.
Add the following in the food processor:
2 cups canned white beans
1 tsp. vanilla Stevia
1 tsp. Vanilla extract
1/3 cup honey or Xylittol
Pulse at first and then blend well for one minute.
Add the following to the bean purée and blend until mixture is well blended:
½ cup raw organic cocoa powder
¼ cup grapeseed oil or coconut oil
1 tsp. baking powder
1 tsp. baking soda
½ tsp. salt
Pour half the batter into each oiled glass baking dish.
Repeat the recipe exactly, but this time use ½ cup Almond Flour to replace the cocoa powder.
Gently pour the vanilla mixture over the chocolate layer. Use a knife to swirl the layers, gently lifting the chocolate layer.
If you really want to be decadent, sprinkle a few sugar free organic chocolate chips on the top.
Bake at 325 F for 35 – 40 minutes until the center is dry with a toothpick. Watch it carefully at 30 minutes, because it may cook faster. Enjoy!