Lightly spray two 8-inch round baking pans or 1 sheet cake pan with cooking spray, dust with flour. (To keep gluten-free dust with cocoa powder.)
In a medium bowl, combine the sugar, BlackBeanFlour, cocoapowder, bakingpowder, bakingsoda, and salt.
In a large bowl, cream together the eggs, butter, milk, and vanilla.
Add dry ingredients, beat at medium speed for 2 mins.
Pour the batter into the prepared pan, use a spatula to smooth the top. Bake for 20 to 30 minutes, or until a toothpick comes out with only a few crumbs attached and the top is dry with at least one crack. (note: it’s better to pull the cake out early than to leave it in too long).
Cool before frosting (ganache style is best) Serve.