Chocolate Black Bean Cake
You won’t believe this black bean chocolate cake is flourless! Gluten-free, blended in minutes, and made with simple pantry ingredients for a rich, fudgy chocolate dessert that's naturally higher in protein and fiber.
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
Rinse the beans: Draining and rinsing removes the canned liquid and any metallic flavor.
Blend until smooth: Keep blending until no bean skins or flecks are left, so no one guesses the secret ingredient.
Room temperature eggs: Cold eggs can firm up the melted coconut oil, so room temperature eggs keep the batter smooth.
Doneness: Start checking at 25 minutes. The center should be set and a toothpick should come out dry or with a dry crumb.
Cool completely: Warm cake will melt the frosting, and the texture firms up as it cools.
Storage: Keep unfrosted cake wrapped in the fridge for up to 5 days. Frosted cake keeps covered in the fridge for up to 3 days.
Freezing: Freeze wrapped cake or slices for up to 6 months. Thaw at room temperature.
Nutrition
Calories: 138kcal, Carbohydrates: 18g, Protein: 5g, Fat: 6g, Saturated Fat: 4g, Polyunsaturated Fat: 0.4g, Monounsaturated Fat: 1g, Trans Fat: 0.01g, Cholesterol: 55mg, Sodium: 112mg, Potassium: 193mg, Fiber: 3g, Sugar: 10g, Vitamin A: 81IU, Vitamin C: 0.02mg, Calcium: 66mg, Iron: 1mg
Nutrition information is automatically calculated, so should only be used as an approximation.
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