I've got all you sweet-tooths covered! This PCOS-friendly chocolate cake is always a hit whenever I make it. πππππ πINGREDIENTS (SERVES 12): 5 Eggs 1 tsp Coconut oil (for greasing cake pan) 15 oz Canned black beans (rinsed, drained) 1 tbsp Vanilla extract 6 tbsp Coconut oil (for cake mixture) 1/2 cup Rice malt syrup (or light corn syrup) 6 tbsp Cacao powder 1 tsp Baking powder 1 tsp Baking soda 1/2 tsp Salt . πDIRECTIONS: 1. Preheat the oven to 325Β°F (160Β°C). Generously grease a 9β cake pan or two 6β baking pans. Evenly dust with cacao powder. 2. Add the beans to a food processor and process until smooth. Transfer the beans to a large bowl. Add three of the eggs (assuming a single batch), vanilla, and salt. Continue mixing, and once smooth, add coconut oil and rice malt syrup (or corn syrup). Mix in remaining eggs. 3. [Optional] Add a little zested orange to the batter also. 4. In a separate bowl, sift cacao powder, baking powder and baking soda. Add the sifted ingredients to the wet ingredients and beat on high until smooth. 5. Pour the batter into the cake pan, and tap a few times on the counter to help release any trapped air pockets. 6. Bake for 40-50 minutes until a toothpick insert comes out clean. 7. Once cool, frost the cake using my chocolate icing recipe (stay tuned for my next video!) 8. Itβs best to leave the cake to sit overnight or for at least 8 hours if possible. This will help develop the flavor.
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