For a cake, this is actually pretty healthy. This is a recipe that I've had for years, but now I decided to try it out with my black bean substitute for the fat. I wasn't sure how it would work, because this recipe calls for butter, not oil like the other ones I've tried so far.
But it was AMAZING!! I have never had this cake be so moist. It was melt-in-your mouth good and I used 100% whole wheat flour, black bean puree for 1/2 the butter, and only 2/3 of the sugar it called for!