This post may contain affiliate links. Please see our disclosure policy.
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.
Table of Contents
- Black Bean Chocolate Cake (Easy Blender Recipe)
- Will kids like this black bean cake?
- Why you'll love this recipe
- What you need for this flourless cake
- How to make healthy black bean chocolate cake
- Recipe tips
- Watch me make my secret ingredient chocolate cake
- Is black bean chocolate cake healthy?
- Can you bake using different-sized cake pans?
- Serving suggestions
- Meal prep & storage
- Substitutions, optional variations & dietary adjustments
- Frequently asked questions
- More recipes you'll love
- Chocolate Black Bean Cake Recipe
- Save this cake recipe to make later!
Black Bean Chocolate Cake (Easy Blender Recipe)
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 - No creaming butter and sugar or dirtying multiple bowls. The batter blends in minutes in a blender or food processor.
Healthy and fiber-filled - Each slice has 3 grams of fiber from the black beans. Beans in treats are the main way my kids enjoy beans, and I am okay with that!
Decadent and chocolatey - Cocoa powder plus melty dark chocolate chips make this a chocolate lover's dream.
Gluten-free and flourless - Made with simple ingredients from your regular grocery store, with no specialty flours needed.
Kid approved - No one guesses the secret ingredient. Have your kids guess and watch their faces when they find out it's black beans!
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
- Start by preheating your oven to 350 degrees F and getting two 6-inch round cake pans ready. Oil the pans and line the bottoms with parchment paper so the cakes pop right out once they're baked.
- Next, add the rinsed and drained black beans, eggs, maple syrup, melted coconut oil, vanilla, cocoa powder, baking powder, and sea salt to your high-speed blender or food processor. Blend until the batter is completely smooth, stopping to scrape down the sides if any cocoa powder gets stuck. Then add the chocolate chips and give it just a couple of quick pulses so they stay in pieces.
- Pour the batter evenly between the two pans and bake for 25-30 minutes. The cake is ready when the center is set and no longer jiggles, and a toothpick comes out dry or with a dry crumb.
- Let the cakes cool completely on a wire rack before frosting. I love topping it with my healthy 3-ingredient chocolate frosting, but check out the serving suggestions below for more ideas!
Recipe tips
- Rinse the beans well - Draining and rinsing removes the canned liquid and any metallic flavor, so all you taste is chocolate.
- Blend longer than you think - Keep blending until there are no bean skins or flecks left. A completely smooth batter is the key to no one guessing the secret ingredient.
- Use room temperature eggs - Melted coconut oil can firm up when it hits cold eggs, so room temperature eggs help keep the batter smooth.
- Line the pans with parchment - Flourless cakes are tender, and parchment helps them release in one piece.
- Don't overbake - Start checking at 25 minutes. It's done when the center is set and a toothpick comes out dry or with a dry crumb.
- Cool completely before frosting - Warm cake will melt the frosting, and the texture firms up nicely as it cools.
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
- 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.
Serving suggestions
This black bean chocolate cake is rich enough to enjoy on its own, but here are a few of our favorite ways to serve it:
- Frosted for a party - Top it with my healthy 3-ingredient chocolate frosting for a birthday cake no one will guess is made with beans.
- With fresh fruit - Strawberries, raspberries, or sliced bananas are perfect with the deep chocolate flavor.
- A la mode - A scoop of ice cream or protein ice cream on a slice is hard to beat.
- With a protein boost - Greek yogurt chocolate frosting or a dollop of vanilla Greek yogurt adds extra protein.
- Crunchy toppings - Sprinkle chopped almonds or extra chocolate chips on top.
Meal prep & storage
This cake is a great make-ahead dessert. Once baked, let it cool to room temperature on a cooling rack.
Unfrosted cake: Wrap it in plastic wrap and store it in the fridge for up to 5 days, or freeze it for up to 6 months. Bring it to room temperature before frosting.
Frosted cake: Cover it well with plastic wrap or keep it in an airtight container in the fridge for up to 3 days. If you're making it for a party, frost and decorate it no more than 3 days in advance.
Freezing slices: Add frosted or unfrosted slices to a freezer bag, label and date it, and freeze for up to 6 months. Thaw 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.
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!
If you try something different out, please leave a comment below letting us all know how it turned out!
Frequently asked questions
One slice of this black bean chocolate cake (1/12 of the recipe) has about 138 calories, 5g protein, 18g carbs, 6g fat, 3g fiber, and 10g sugar. That's for the unfrosted cake, so be sure to add your frosting and toppings if you're tracking macros. If you follow Weight Watchers, enter the ingredients into the WW recipe builder to get the points for your plan.
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.
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.
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.
The cake itself is naturally dairy-free if you use dairy-free chocolate chips and coconut oil.
More recipes you'll love
If you try this black bean chocolate cake recipe, I’d love it if you left a star rating and comment below letting me know how it turned out!
XO
Heather
Chocolate Black Bean Cake
Ingredients
- 1 can black beans, rinsed and drained
- 4 eggs
- 1/2 cup pure maple syrup
- 2 tbsp coconut oil, melted and cooled
- 1 tsp pure vanilla extract
- 1/3 cup cocoa powder
- 1 tsp baking powder
- 1/4 tsp sea salt
- 1/3 cup dark chocolate chips
Instructions
- Prep the pans. Preheat the oven to 350 degrees F. Oil two 6-inch round cake pans and line the bottoms with parchment paper.
- Blend the batter. Add the black beans, eggs, maple syrup, coconut oil, vanilla extract, cocoa powder, baking powder, and sea salt to a high-speed blender or food processor. Blend until completely smooth, scraping down the sides if any cocoa powder gets stuck. Add the chocolate chips and pulse a couple of times.
- Fill the pans. Pour the batter evenly into the prepared pans.
- Bake. Bake for 25 to 30 minutes, checking at 25 minutes, until the center is set and no longer jiggles. A toothpick inserted in the center should come out dry or with a dry crumb.
- Cool and frost. Let the cakes cool completely 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!
Video
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Save this cake recipe to make later!
Hi, what is the weight of the black bean can? for those in another country, size can differ...
15 oz can 🙂
Okay I’m so glad I tried this (I sure was skeptical!). It was so easy to make and DELICIOUS! Thank you for all the amazing recipes you make Heather. You’re helping me and my family eat healthier!
You're so welcome, Olivia 🙂 Glad you love this one so much!!
You have to have at least two cans black beans and the recipe doubled or it won’t make two cakes. Delicious by her instructions could be improved upon. Such as size of black bean can.
Hey Ann! A standard 15.5 oz can was used. What size pan are you using to make two cakes? The recipe size is built around making 2 small 6" cakes with the pans I linked if you want to achieve the same size.
If I substitute a powdered sweetener like in the suggestions with the 1/4 cup of water added, what is the appropriate amount of powdered sweetener that should go in? Thanks!
It should! Please report back and let us all know how it turns out!
Hi, in the recipe it says a can of beans, so I presume that is a 400gram tin and a drained weight of 240g thanks
Yup!
If I double it, can I use a 9 x13 dish? I don’t have cake pans.
Thanks
Hey Chuck! Yes, that should work! Let me know how it turns out and what your final bake time ends up being with that size.
I did double this recipe to fit a 9 x 13 & it was perfect. It took an additional 15-20 minutes.
Awesome, glad it turned out great for you! Appreciate you coming back and sharing the bake time that worked for you.
This cake is so easy and delicious and chocolatey! I used honey instead of maple syrup, and I forgot to add any oil. I will say it's more of a dark chocolate flavor than milk chocolate. Thank you for posting this, the original recipe I had used was wonderful too but called for liquid Stevia, so I'll be sticking with this one now that I've found it! (Other than if making for people who prefer Stevia, of course!)
So glad you loved the cake! Always love hearing about swaps people make and how it turned out great. 🙂
I am going to make this in a couple hours. I hope 2 7 1/2 inch pans are ok to use.
Definitely! The bake time will shorten a bit with the batter being more thin in larger pans. Please let me know how it goes!
I'm planning to make this for my son's 5th birthday. I've read the recipe a few times, but don't see when to add in the dark chocolate chips?
Hi Samantha! Thanks for your note and for catching that. I've updated it - they're added in after blending the batter 🙂
Holy moly, this cake is GOOD! I can't believe how tender and chocolatey it is, especially with a whole can of beans in there!! I was already a legume fanatic, but this recipe just proves how versatile and awesome they are. Thank you!!
Woohoo, I'm so glad you loved it, Ashley! Thank you so much for coming here and sharing. Cheers to more beans!
Dang, this looks so flavorful and moist! Do you think I could put some raspberry jam in between the cake layers? Maybe even raspberry jam and whipped cream? Love rich chocolate flavor along with some fruit!
You could definitely add some jam or whipped cream! They'd be delicious additions 🙂 Can't wait to hear what you think of the cake!