Flourless Black Bean Chocolate Cake (Healthy + Gluten Free!)

This black bean chocolate cake recipe is rich, fudgy, and unbelievably easy to make – and yes, it’s completely flourless and gluten-free! Made with simple pantry staples like black beans, cocoa powder, maple syrup, and coconut oil, this healthy chocolate cake blends in a food processor or high-speed blender in just minutes. No flour required, no complicated steps – just a decadent chocolate cake that no one will guess is made with beans.

Flourless Black Bean Chocolate Cake (Healthy + Gluten Free!)

If you think hiding a tin of black beans in delicious chocolate cake isn’t possible, your mind is about to be changed!

When you try a bite of this cake, “healthy” or “beany” are the last things you’ll think of.

It is decadent and super chocolatey.  The texture is great and something you’ll want to keep coming back to.

This cake also happens to be gluten free!  The beans act as a flour for the cake and give it structure, along with the eggs and cocoa powder.

Will kids like this black bean cake?

When I began experimenting with this recipe, I made it multiple times over a week to get it just right.  We loved it more and more as the week went on.

That cake testing week led up to my son’s birthday party and this cake recipe is actually what I made and served to a bunch of 10-12 year old boys.

They loved it and had no clue this birthday cake was made with beans.  That’s probably a good thing, since it may have scared them away!

One of my kids is extra not excited about beans, but always loves eating them when I add them into a recipe like this cake, chocolate chip chickpea muffins, black bean brownies, black bean cookies, or bean based cookie dough.

Why you’ll love this recipe

Easy to make – Many cake recipes call for multiple bowls or creaming of butter and sugar. Not this recipe! The batter blends quickly in the blender or food processor, making this an easy recipe that anyone can master.

Healthy and fiber-filled – An easy and delicious way to add more fiber and beans into your life! Beans in treats are the main way my kids enjoy beans, and I am okay with that!

Decadent and chocolaty – Chocolate lovers will be all about this cake!  The combination of cocoa powder with chocolate chips works really well and pairs perfectly with the blended black beans.

Gluten-free & flour free recipe–  This is a great recipe to make and enjoy with anyone following a gluten-free, grain-free diet, or dairy-free diet! Many gluten free cake recipe calls for lots of flours and ingredients you may need to find at health food stores – not this easy recipe. It is made with accessible ingredients you could find at your regular grocery store!

Kid approved – Yes, kids really like this recipe! No one would guess that beans were a part of making this sweet treat, but they are, and it’s a great way to get them in.  Invite kids to guess the secret ingredient and be ready to be surprised by the shock on their face when they learn how delicious black beans can be in chocolate cakes!

What you need for this flourless cake

Scroll down to view the recipe card below for the full ingredients list, nutrition facts, and step-by-step instructions.

• Black beans – The main ingredient and natural flour replacement in this cake. Be sure to drain and rinse them well before using. Once blended, they create a smooth, rich base you’d never guess came from beans.
• Eggs – Help bind everything together and give structure to this flourless cake. They also add protein and richness.
• ​Pure maple syrup – Naturally sweetens the cake and adds moisture. It pairs perfectly with cocoa powder for that deep chocolate flavor.
• Coconut oil – Adds healthy fats and keeps the cake moist and tender. Melt before adding so it blends smoothly with the other wet ingredients.
• Pure vanilla extract – Enhances the chocolate flavor and adds warmth to the cake.
• Cocoa powder – The key to that rich, chocolatey flavor. Use unsweetened cocoa powder (or cacao powder) for best results.
• Baking powder – Gives the cake lift since there’s no traditional flour involved.
• Sea salt – Just a pinch balances the sweetness and deepens the chocolate flavor.
• Dark chocolate chips – Folded in at the end for melty chocolate pockets in every bite. You can use dark chocolate, semi-sweet, milk chocolate, or your favorite chopped chocolate bar.

How to make healthy black bean chocolate cake

Step 1: Preheat oven to 350 degrees F.  Oil two round 6″ cake pans, and line the bottom of the pans with parchment paper.

Step 2: To a high-speed blender, place beans, eggs, maple syrup, coconut oil, vanilla extract, cocoa powder, baking powder, and sea salt.  Blend fully until smooth.  Scrape down the sides of the blender if any dry ingredients are stuck. Add the chocolate chips and pulse a couple of times.

Step 3: Pour bean batter evenly into the prepared cake pans.

Step 4: Bake for 25-30 minutes, or until the cake batter is set and no longer jiggles.  You can test doneness with a toothpick by inserting it into the center of the cake. It should come out dry or with a dry crumb.

Step 5: Let the cake cool on a wire rack, then frost with healthy 3-ingredient chocolate frosting. Add chopped almonds, strawberries, or fresh fruit if you’d like!  It goes great with ice cream!

Watch me make my secret ingredient chocolate cake

The full how to video can be watched below, or on my YouTube channel!

Is black bean chocolate cake healthy?

This black bean chocolate cake is naturally:

• High in fiber from the black beans
• Made without refined white flour or white sugar
• Gluten-free
• Higher in protein than traditional chocolate cakes, thanks to the beans and eggs!

Black beans add plant-based protein and fiber while replacing flour, which gives this cake structure and keeps it moist. It’s a dessert lover’s dream with a little extra nutrition built in!

If you want to boost the protein even more, you can:

• Add 1-2 tbsp peanut butter or nut butters
• Swap in cacao powder for extra antioxidants
• Use a protein-rich frosting like Greek yogurt chocolate frosting

Can you bake using different-sized cake pans?

Yes, you definitely can use different sizes of pans than the original recipe calls for!  Using a single 9-inch cake pan will work, along with making cupcakes out of this chocolate cake batter!

If you’re baking a larger single-layer cake, increase the baking time to 40-45 minutes and check doneness with a toothpick.

If you are making this recipe into cupcakes, it should make around 10-12 standard-sized cupcakes. They should take 18-22 minutes to bake.

Cake you bake the cake in advance?

Yes!  Once baked, cool the cake on a cooling rack to room temperature. The unfrosted cake can be wrapped in plastic wrap and stored in the fridge or freezer until you need it.

It will stay fresh in the fridge wrapped for 5 days, or frozen for a long time (6 months)!

Before frosting the cake, bring it to room temperature.

If you want to make the cake fully in advance, frosted and decorated, I suggest no more than 3 days in advance.

Once frosted, be sure to cover the cake as best as you can and store it in the fridge.

How to store leftover cake

Leftover frosted black bean cake can be stored in the fridge. For best results, cover the cake with plastic wrap or add it to an airtight container.

You can freeze frosted cake as well.  Add slices to a freezer bag, label, date, and keep frozen for up to 6 months.

Defrost at room temperature, and enjoy!

Substitutions, optional variations & dietary adjustments

Below you’ll find a list of substitutions that will work well in this flourless black bean chocolate cake recipe. 

If you try something different out, please leave a comment below letting us all know how it turned out!

Below you’ll find a list of substitutions that will work well in this flourless black bean chocolate cake recipe. 

If you try something different out, please leave a comment below letting us all know how it turned out!

Black beans – Want to swap and use a different bean? Go for it! Garbanzo beans (aka chickpeas), navy beans, cannellini beans, and red kidney beans are all good options to try. Using lighter-colored beans will result in a less dark cake. If you want a darker chocolate color, be sure to use a dark cocoa powder.

Eggs – Eggs are an important part of this recipe since there is no flour involved in making this cake. If you need to omit the egg, I suggest using a vegan egg replacement or flax eggs. You will also want to add a little all-purpose flour, whole wheat flour, or gluten-free flour for structure to the cake if you remove the eggs.

Maple syrup – Honey, agave nectar, or date syrup are all good alternatives for maple syrup. You can also use a powdered sweetener like coconut sugar, brown sugar, or natural cane sugar, but if you do, add about 1/4 cup of non-dairy milk to add the liquid that has been taken away.

Vanilla extract –  Both almond extract and peppermint extract would be delicious substitutes for vanilla extract. Use half the amount of those alternatives if you choose to swap one of them in.

Cocoa powder – Cacao powder is a perfect alternative to cocoa powder.

Dark chocolate chips – You can chop your favorite dark chocolate bar into pieces, use semi-sweet chocolate chips, milk chocolate, or chocolate chunks. Anything that adds a little more chocolate goodness will work here!

Frequently asked questions

Can you taste the black beans in the chocolate cake?

No! Once blended fully in a food processor or high-speed blender, the black beans become completely smooth and undetectable. The cocoa powder and dark chocolate chips overpower any bean flavor, leaving you with a rich chocolate cake.

Do you have to rinse black beans for baking?

Yes. Be sure to drain and rinse canned black beans well to remove excess sodium and any metallic flavor before adding them to the blender.

Can I use a food processor instead of a blender?

Yes! A food processor works just as well as a high-speed blender. Just make sure the bean mixture becomes completely smooth before pouring the batter into your cake pan.

Is this cake dairy-free?

The cake itself is naturally dairy-free if you use dairy-free chocolate chips and coconut oil.

More favorite dessert bean recipes you’ll love

• Vegan black bean brownies
• Chocolate chip peanut butter chickpea cookies
• Funfetti chickpea cookie dough
• Protein chickpea cookie dough

Save this cake recipe to make later!

If you try this high protein cake recipe, I’d love it if you left a star rating and comment below letting me know how it turned out!

XO

Heather

Originally published August 2023. Updated February 2026.