Chocolate Food Storage Cake

I stopped buying chocolate cake mixes after discovering this recipe more than 10 years ago. It’s one of my all-time favorites! Because it doesn’t use any dairy, it’s still an option if we’re out of eggs or milk (and don’t want to break into our supply!). I have no idea whom to credit with its creation, but I’ve seen versions of it in many different places. This delicious frosting is an adaptation of a traditional cocoa frosting — I just subbed table cream for the butter. It isn’t as fluffy, but it had a rich, smooth flavor we all loved! –Mellyn 

Yield: 16

  • 3 tablespoons black bean flour*
  • 3/4 cup water
  • 3 cups flour
  • 1 1/2 cups sugar
  • 6 Tablespoons cocoa
  • 1 teaspoon salt
  • 2 1/2 teaspoons baking soda
  • 2 Tablespoons vinegar
  • 2 teaspoons vanilla
  • 2 cups water
  1. Whisk bean flour and water together in a large glass bowl or measuring cup. Microwave for 30 seconds. Whisk again. Repeat again 3-4 times until beans are a thick liquid
  2. Meanwhile, add flour, sugar, cocoa, salt and soda to a mixing bowl and combine well.
  3. Turn off the mixer and add water, vanilla, vinegar and black bean mixture.
  4. Mix well, until you start to see little bubbles forming.
  5. Pour into cake pan(s).
  6. Bake at 350 degrees for 30 minutes or until a toothpick inserted in the center comes out clean.
  7. Frost with your favorite chocolate frosting or use the one below!

*I just had to try it…the texture is a little chewier. You can also skip the bean flour and water and use 3/4 cup blended black beans OR use the original 3/4 cup oil. For more on using beans in place of oils in your baking, see “Tips and Tidbits!”

Creamy Chocolate Frosting:

  • 1/3 cup Table cream , chilled
  • 1/3 cup cocoa
  • 2 cups powdered sugar
  • 2 teaspoons vanilla
  1. Blend all ingredients together until smooth!
  2. Spread on cake!



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One thought on “Chocolate Food Storage Cake

  1. This looks fantastic and can’t wait to try it. However, I have been toying with the idea of using the cocoa mix in the #10 cans from the LDS Cannery. It seems a waste to just use it for hot chocolate. I wonder how easy it might be to just modify a frosting recipe to use this as the sugar and cocoa for a yummy frosting. It might surprise us how simple it would be. Would you be willing to take on this challenge? You appear to be more creative in the kitchen than I am, and you do have more taste testers in your home than I do right now.