Flourless, sugarless, milkless chocolate cake!

Doesn't sound thaaat great, does it? But it is, I promise. For this one I cheated a bit and used dark chocolate (85%) in the frosting, but that doesn't count... And it looks so good. Just look at it!

So, here's what you need:
1 glass of black beans (yes, beans. That's the secret. Won't make it taste like beans though, I swear)
5 large eggs
1/2 teaspoon sea salt
6 tablespoons Virgin Coconut Oil
1 small teaspoon of stevia OR 1-2 tablespoons of palm sugar (not a big fan of stevia, so I use palm sugar)
1 deciliter agave
1 teaspoon baking powder
3 tbspoons cocoa
3 tbspoons carob
1 carrot
Unsweetened coconut
Dark chocolate (min.70%)
Coconut oil
Coconut milk

Mix all of the ingredients above in a bowl; Start with the beans (rinse them first!), add the 3 eggs, stevia/palm sugar and salt. Whisk in the cocoa and the carob powder. No lumps!
In another bowl, mix the coconut oil with agave and add the rest of the eggs.
Pour the "beanmix" into this mix, and whip it all together. It should look pretty much like this:

Then add a shredded carrot and as much coconut as you feel like! The coconut is not mandatory; skip it or just replace it with something else you like (nuts, seeds, dried fruit...). The carrot is though. It adds a lot of moist to the cake. Now, all you have to do is pour the mix into a cake pan lined with parchment paper. Bake it on 160 degrees/320 fahrenheit for around 40-45 minutes (I usually check it with a chopstick; if it doesn't stick to it, it's done!).

Now, the frosting. I melted two chocolates in a bowl over boiling water, so that it melts slowly. Then I added some coconut oil; around half the amount of chocolate. And a little squirt of agave. I didn't really measure, so I couldn't tell you the exact amounts... just try it, and when you think it's sweet enough, let it cool down a bit and put it in the freezer for 5-10 minutes. DO NOT LEAVE IT THERE FOR TOO LONG, like I did, because then you have to do the whole melting thing again, as the chocolate will stiffen too much. You just want it to be thick-ish, not frozen. Then you add some coconut cream (that's the thick part of the coconut milk that you usually find at the top of a can when you open it), and mix it until you have something that can be used as frosting. You can split the cake and put some frosting there if you want to, or just spread it on top. Put the whole party in the fridge for a little bit, decorate with whatever you have laying around, and there you have it! A yummy chocolate cake without too much guilt, just pleasure.
Enjoy! Let me know if you make it:)

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