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Easy Black Bean Chocolate Cake photo

Black Bean Chocolate Cake

This Black Bean Chocolate Cake is a game-changer! Moist, rich, and gluten-free, it’s packed with protein and sure to wow your guests.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 8 servings
Course: Dessert
Cuisine: American
Ingredients Equipment Method Notes

Ingredients
  

For the Cake:
  • 1 14-oz can black beans drained and rinsed
  • 2 large eggs
  • ½ cup avocado oil
  • 2 tsp pure vanilla extract
  • ½ cup coconut sugar or granulated sweetener of choice
  • ½ cup unsweetened cocoa powder
  • ½ cup gluten-free all-purpose flour
  • 2 tsp baking powder
  • 2 tsp instant coffee granules optional
  • ½ tsp sea salt
  • ⅔ cup chocolate chips
  • 1 batch Sweet Potato Chocolate Frosting

Equipment

  • Blender or food processor
  • Mixing bowls
  • Measuring cups and spoons
  • Baking pan
  • Spatula

Method
 

Instructions
  1. Step 1: Preheat your oven to 350°F (175°C). Grease your chosen baking pan lightly with some oil or cooking spray to prevent sticking.
  2. Step 2: In a blender or food processor, combine the drained and rinsed black beans, large eggs, avocado oil, and pure vanilla extract. Blend until smooth, ensuring there are no lumps.
  3. Step 3: In a separate bowl, whisk together the coconut sugar, cocoa powder, gluten-free all-purpose flour, baking powder, instant coffee granules (if using), and sea salt.
  4. Step 4: Pour the blended black bean mixture into the dry ingredients. Stir until well combined. The batter should be thick and rich.
  5. Step 5: Gently fold in the chocolate chips into the batter, ensuring they are evenly distributed.
  6. Step 6: Pour the batter into the prepared baking pan and spread it evenly. Bake for 25-30 minutes, or until a toothpick inserted in the center comes out clean.
  7. Step 7: Once baked, remove the cake from the oven and let it cool in the pan for about 10 minutes before transferring it to a wire rack to cool completely.
  8. Step 8: Once cooled, top your Black Bean Chocolate Cake with a generous layer of Sweet Potato Chocolate Frosting. Slice and enjoy the rich flavors!

Notes

  • Store leftovers in an airtight container for up to 3 days at room temperature or a week in the refrigerator.
  • For vegan options, substitute eggs with flax eggs.
  • Reheat slices in the microwave for 15-20 seconds for a warm treat.