Preheat oven to 325 degrees Fahrenheit. Spray a 9 x 13 casserole olive oil cooking spray.
To make the cake, drain and rinse beans, shake off excess water. Place 3 of the eggs, beans vanilla, and salt into blender (if you do it in that order it will keep the beans from getting al stuck at the bottom, but maybe my blender is just annoying like that). Liquefy that mixture!
Bake for 30-35 minutes. Cake is done with the top is rounded and firm to the touch. then cover in plastic wrap or lid.
(This makes just enough for one layer, but there isn’t a lot! just FYI)
Cream the butter in a small bowl, Add sugar, then beat until smooth. Slowly blend in the cocoa powder, vanilla, and sea salt. Beat in the coconut milk. Add sweetener packets to taste (or splenda if you have it).
IN my opinion, this cake tastes best at room temperature. Although I tried it while it was hot and I didn’t notice any bean-y-ness at all. It is seriously amazing.
** ALSO – If you try a recipe, please link to my post. That way people can find and join our party, and we will all benefit from some extra traffic love!