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A husband and wife photography and videography duo documenting intimate and joy-filled weddings in Columbus, Ohio with a photojournalistic style.

Black Bean Chocolate Cake // Grace In The Kitchen


Last year I was doing a food photography mentor session! My lovely student brought THE most delicious cake. Get's made with BLACK BEANS! Yeah, that's right..beans. But you would never know. It's a protein packed cake with no gluten and no process sugars! This is one cake I do not feel guilty about eating for breakfast! 


Black Bean Chocolate Cake


1 – 15 oz. can black beans

5 large eggs

1 T. vanilla

1/2 tsp. salt

6 T. butter, room temperature

1/2 cup + 2 T. raw honey 

6 T. cocoa powder

1 tsp. baking powder

1/2 tsp. baking soda

1/2 tsp. ground cardamon 


Preheat oven to 325 degrees. Grease a 9″ cake pan and line with parchment paper on the bottom.

Drain and rinse the beans in a colander. Place beans, three eggs, vanilla, and salt into blender, and blend well until there are no lumps.

Whisk together cocoa powder, baking powder, baking soda and cardamon.

In a mixer, cream together butter and honey until light and fluffy. Mix in the two remaining eggs one at a time, beating for a minute after each addition. Beat in the bean mixture to the batter for one minute, and then stir in the cocoa powder mixture. Beat batter on high for one minute, until smooth.

Pour into your prepared pan and lightly rap on the counter a few times to pop any air bubbles. Bake for 40-45 minutes, or until cake top springs back when touched or toothpick inserted into the middle of the cake comes out clean.

Let cake cool in pan for 10 minutes, then flip out onto a cooking rack. Allow the cake to reach room temperature, then cover in plastic wrap and place in the refrigerator. This cake tastes better when you allow it to sit in the fridge overnight. 


Peanut butter frosting

Coconut whipped cream with raspberry sauce (this one is my fav!)

Recipe adapted from :