I used the Black Bean Chocolate Cake recipe from the "Healthy Indulgences" blog as my base. Then I dropped out 2 of the eggs by substituting in a flax/chia seed slurry (1tbsp seeds ground and whisked well with 3tbsp warm water = 1 egg). On my first batch, which I threw to the garbage can Gods - I had attempted to sub out ALL 5 eggs, but for some reason it didn't work out well and they fell after rising, and left a gooey middle. Subbing out 2-3 of the 5 eggs seems to work fine though. I'll do more experimenting to figure out if there's a surefire way to eliminate the eggs altogether in the future. Anyhow - the Frosting is the real success here! This frosting is made of Strawberries, Coconut Oil, Organic non-hydrogenated Palm Oil Shortening (Spectrum Naturals brand), a few tablespoons of honey, and about 1/2 cup of Tapioca Starch. It is Light and Fruity and pairs nicely with the Chocolate Cupcake. My mother-in-law and husband kept swiping "test" licks from the bowl until I got the cupcake batter to cooperate with me. Soon, it was to a point where I could share some progress with you. I'll keep working on it though, and until the next time...I've got a super messy kitchen to clean up. :-( |
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