If you love moist chocolate cake, this gluten free chocolate banana black bean flour cake is a delicious dessert to try.
Did you do a double take when you read black bean flour?
I know I certainly would!
Get ready to see a lot of unusual ingredients in future posts now that I can mill my own flours. I was sent a Mockmill that simply attaches to my Kitchen Aid. It mills anything into flour, even hard dry black beans!
The Mockmill also works with AEG, Electrolux, and Kenmore mixers.
This cake is incredibly moist. The black bean flour adds not only to this moistness, but it also adds a protein punch to this cake. One of the things I love about using my Mockmill is that I have full control of my flour. There is NO worry about cross contamination during the grinding process at a warehouse.
(*Please note I was given this Mockmill to review. All opinions and wildly happy excitement are my own, because this is the coolest kitchen toy ever!)
If you look at the Mockmill photo above, do you see the line of dots? Those are the adjustments so you can make the flour as fine as you like! There are so many settings ranging from course, to super fine. This is what bean flour looks like when freshly milled.
You remove a screw, remove the silver circle that covers the attachment hole, then push in the Mockmill. Put the screw back in to hold it in place and it is ready to use.
Clean up is simple because you don’t use water to clean this. Just dust off the internal surfaces and it is clean and ready for the next use!
If you have been following my blog for a while, you know my kids like to be involved in my baking. This cake is gluten free, but if you see in my pictures, my kids insisted on butterscotch chips. Any chip is optional in this recipe.
How to make a chocolate cake.
Nutrition Information:Yield: 12
Amount Per Serving:Calories: 170 Saturated Fat: 8g Cholesterol: 13mg Sodium: 163mg Carbohydrates: 20g Fiber: 3g Sugar: 8g Protein: 2g