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Gluten- and Dairy-Free Chocolate Mint Cake 

Chef Christopher Spencer marries two of desserts best flavours, in a dish that’ll please both for dietary restrictions and chocolate cravings.


1 19-oz can of black beans,
drained and rinsed
5 eggs
1 tsp vanilla extract
2 tsp mint extract
½ tsp salt
¼ cup sugar
6 tbsp of coconut oil
½-cup honey
8 tbsp cocoa
1 tsp baking powder
½ tsp baking soda

Chocolate Butter Cream
3 ½ cups of confectioner's sugar
¾ cup cocoa powder 1 cup vegetable shortening
1 tbsp vanilla
pinch of salt

Place beans, three eggs, vanilla, mint, salt and sugar in processor and blend until smooth. In a separate bowl whisk cocoa, baking soda and baking powder.

With beaters mix coconut oil, honey and two eggs. Add bean mixture and coconut oil mixture to dry ingredients and mix until incorporated. (Hand-beaters work well.)

Place in two parchment-lined, greased nine-inch pans. Bake at 350 degrees for approximately 30 minutes or until a toothpick inserted in centre comes out clean.

Cool completely before frosting.

Chocolate Butter Cream
Beat until fluffy.

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