This chocolate cake has no grain whatsoever in it, or sugar for that matter. It has black beans (I promise it doesn’t taste like beans at all!), and xylitol and stevia for the sweetener. Recipe: Ingredients: 1-15 ounce can black beans 5 large eggs or 6 medium eggs 1 tablespoon pure vanilla extract 1/2 teaspoon sea salt 6 tablespoons unsalted organic butter OR extra virgin coconut oil 1/2 cup xylitol, and 2 tsp. stevia (or stevia to taste- brand potency really varies.) 6 tablespoons unsweetened cocoa powder 1 teaspoon aluminum-free baking powder 1/2 teaspoon baking soda 1 tablespoon water Preparation: Oven: 325F. Spray a 9″ cake pan with nonstick spray. Drain and rinse beans in a strainer or colander. Shake off excess water. Place beans, 3 of the eggs and vanilla. Blend on high until beans are completely liquefied. No lumps! Whisk together cocoa powder, baking soda, salt and baking powder. Beat butter with xylitol and stevia until light and fluffy. Add remaining two eggs, beating for a minute after each addition. Pour bean batter into egg mixture and mix. Finally, stir in cocoa powder and water (if using), and beat the batter on high for one minute, until smooth. Bake for 40-45 minutes. Cake is done with the top is rounded and firm to the touch.