Gluten Free Pumpkin Cake

Another good cake for Fall.

Ingredients:
1 1/2 cups soaked and cooked black beans
5 eggs
1 15 oz. can organic pumpkin
6 Tablespoons coconut oil
3/4 cup honey
1 teaspoon vanilla
6 Tablespoons coconut flour
1/2 teaspoon salt
1/2 teaspoon baking soda
1 t baking powder
1 1/2 teaspoon cinnamon
1/2 teaspoon nutmeg
1/4 teaspoon ground cloves

Method:
Puree pinto beans with the eggs.

Add pumpkin and puree until well combined.

Melt the coconut oil, honey and vanilla together and beat well.  Add this to the pureed mixture and puree again.

Combine the dry ingredients and add to the wet ingredients, mixing just until well combined.

Pour the batter into a greased parchment-lined 10-inch spring form pan.

Bake at 325 for 45 minutes.