Plan ahead - cake is best when left to sit for 8 hours or overnight, then it's the best chocolate cake ever!

Ingredients:
1-15 ounce can Eden Organic black soybeans
5 large eggs (room temp)
1 tablespoon vanilla extract
1/4 teaspoon salt
1/4 cup coffee or water (room temp) - decrease to 1-2 tablespoons if not using Sweet Perfection
6 tablespoons softened butter (or melted Nutiva coconut oil for dairy free)
1/2 cup Sensato erythritol
1/4 cup Sweet Perfection (or increase erythritol to 3/4 cup)
18 drops liquid Sweetleaf stevia concentrate (increase to 24 drops if not using Sweet Perfection as erythritol isn't as sweet)
7 tablespoons Dagoba 100% Cacao powder
1 teaspoon baking powder
1/2 teaspoon baking soda

Preparation:
Preheat oven to 350 degrees. Lightly grease a 9" cake pan with butter or coconut oil and dust evenly with cocoa powder. For easiest removal, line the bottom of the pan with a piece of parchment paper that has been trimmed to fit. Lightly spray the parchment.

Drain and thoroughly rinse the soy beans, then shake off the excess water. Blend (in blender or food processor) the beans, 3 of the eggs, vanilla, stevia, salt, and coffee or water on high until beans are completely liquefied. Add butter or melted coconut oil and remaining sweeteners and blend thoroughly. Add remaining two eggs one at a time, blending for at least 15 seconds after each addition. In a separate bowl, combine cocoa powder, baking soda, and baking powder. Add cocoa mixture to blender and blend on high until smooth, stopping to scrape sides as needed. Pour the batter into the prepared pan and even out the top.

Bake at 350 degrees for 30-40 minutes, but start checking a couple minutes early. Cake is done when the top is rounded and firm to the touch or a toothpick inserted in the center comes out clean. After 10 minutes, turn out cake from pan, and flip over again on to a cooling rack. Let cool until cake reaches room temperature, then cover. This cake is best when left to sit overnight (or at least eight hours.) Serve as is, dust with powdered erythritol, or frost with Dixie chocolate buttercream frosting. Can also be split horizontally and frosted for a two layer cake. Refrigerate leftovers.

With the first choice sweeteners listed, the whole (unfrosted) cake has just under 17 net carbs (I don't count any for erythritol.) The Dixie frosting adds 12 net carbs total.

2.9 net carbs for 1/10th of frosted cake, 1.7 net carbs for 1/10th of unfrosted cake.