Black bean chocolate cake is a big favorite in our house. I decided to modify it into a spice cake - replaced black beans with white, replaced cocoa with almond flour, removed a little maple syrup, adding in molasses, then added spices. It turned out pretty good. This is sweet and spicy, but not as sweet as box cakes or store cakes. There is no bean taste at all. I think it's good as is, but next time might add another tablespoon of molasses to make it richer and a little more moist. It's a bit less delicate than a box cake, but not a big difference. Instead of frosting the entire cake, we frost our slices individually. The frosting is a butter cream cheese frosting with vanilla and sweetened with stevia instead of sugar. This isn't far from being a molasses gingerbread cake. I tried that too, replacing more of the maple syrup with molasses, increased the ginger and left out the nutmeg. Didn't work as well. It needed more sweetener, and it fell when I took it out of the oven. Maybe needed more baking soda to balance the molasses? The flavor was good, but not quite gingerbread. This spice cake is good for snacking, and my blood sugar monitor doesn't show any glucose spike at all.
You flatter me, Sjoerd! But thank you. i made a second one, same recipe. It's better the second day than the first. With the butter cream cheese frosting, the flavor is exactly the same as carrot cake. Might just be my palate, but that's what I think.
