Black Bean Chocolate Cake Recipe
This Black Bean Chocolate Cake is a rich, moist dessert that combines the goodness of black beans with the indulgence of chocolate. Perfect for gluten-free diets, it’s made without flour, yet delivers a decadent texture and flavor. A surprising, healthy twist on traditional chocolate cake!
Equipment
- Food processor or blender
- 8-inch round cake pan
- Measuring cups and spoons
- Mixing bowl
- Spatula
- Cooling rack
Ingredients
- 1 can 15 oz of black beans, drained and rinsed (or about 1 ½ cups cooked black beans)
- 2 large eggs or flax eggs for a vegan version
- ½ cup unsweetened cocoa powder
- 1 tsp vanilla extract
- ¼ cup maple syrup or honey
- ⅓ cup coconut oil melted or butter
- 1 tsp baking powder
- 1 tsp baking soda
- Pinch of salt
- ¼ cup almond flour or oat flour
- ¼ cup semi-sweet or dark chocolate chips optional for extra chocolatey goodness
Instructions
Step 1: Preheat the Oven
- Start by preheating your oven to 350°F (175°C). Line an 8-inch round cake pan with parchment paper or lightly grease it with coconut oil to prevent sticking.
Step 2: Prepare the Black Beans
- Place the drained and rinsed black beans into a food processor or blender. Blend them until smooth and creamy, with no chunks remaining. This will serve as the base for your cake.
Step 3: Mix the Wet Ingredients
- To the food processor, add the eggs, maple syrup (or honey), vanilla extract, and melted coconut oil (or butter). Blend everything together until fully incorporated. You want a smooth, silky batter.
Step 4: Add the Dry Ingredients
- Add the cocoa powder, almond flour, baking powder, baking soda, and salt to the processor. Pulse to combine until the mixture is thick and evenly mixed. Scrape the sides as needed to ensure all ingredients are fully blended.
Step 5: Stir in the Chocolate Chips
- If you’re using chocolate chips, fold them into the batter now. This will add little pockets of gooey chocolate throughout the cake, making it extra indulgent.
Step 6: Bake the Cake
- Pour the batter into your prepared cake pan and smooth the top with a spatula. Bake in the preheated oven for 25-30 minutes, or until a toothpick inserted into the center comes out clean (a few moist crumbs are okay). The cake will be dense and moist, so don’t be alarmed if it’s a little fudgy.
Step 7: Cool and Serve
- Allow the cake to cool in the pan for 10 minutes, then transfer it to a wire rack to cool completely. Once cooled, you can frost it with a simple chocolate ganache, powdered sugar, or enjoy it as is.