Black Bean Chocolate Cake Recipe
Black bean chocolate cake recipe is a rich, moist dessert made with black beans, cocoa, and chocolate, creating a unique texture and flavor. This cake combines healthy ingredients with indulgent chocolate to create a treat that surprises and delights.
Equipment
- Food processor or blender
- Mixing bowls
- Spatula
- 8-inch round cake pan
- Parchment paper
- Measuring cups and spoons
- Electric mixer (or whisk)
Ingredients
For the Cake:
- 1 14-oz can black beans, drained and rinsed
- ⅓ cup unsweetened cocoa powder
- 2 large eggs
- 2 tsp instant coffee granules
- ⅓ cup avocado oil
- ⅔ cup granulated sweetener of choice
- 2/3 cup chocolate chips
- ⅓ cup gluten-free all-purpose flour
- 2 tsp baking powder
- ½ tsp sea salt
- 2 tsp pure vanilla extract
For the Chocolate Frosting:
- ¾ cup unsalted butter softened
- 2 ½ cups soft icing sugar
- ½ cup unsweetened cocoa powder preferably Dutch-processed, sifted
- ¼ cup milk
Instructions
Preheat and prep the pan
- Set your oven to 350°F (175°C). Take an 8-inch round cake pan, line the bottom with parchment paper, and lightly grease the sides so the cake doesn’t stick.
Prepare the beans
- Drain and rinse one can of black beans really well. Place the beans in a food processor or blender, ready to turn them into the base of your cake.
Make the batter
- Add cocoa powder, eggs, a bit of instant coffee, avocado oil, sweetener, and vanilla extract to the beans. Blend everything until it becomes completely smooth and creamy, with no lumps remaining.
Combine dry ingredients
- In a separate bowl, mix together the gluten-free flour, baking powder, and a pinch of sea salt. Gradually fold this mixture into the bean batter until everything is just combined don’t over mix.
Add chocolate chips
- Gently fold chocolate chips into the batter, spreading them evenly without breaking them up.
Bake the cake
- Pour the batter into your prepared pan and smooth the top with a spatula. Bake in the oven for 25–30 minutes. Check doneness by inserting a toothpick in the center; it should come out clean. Let the cake cool completely in the pan on a wire rack.
Make the frosting
- In a large bowl, beat softened butter until creamy. Gradually add icing sugar and sifted cocoa powder, alternating with a little milk, until the frosting is smooth and easy to spread.
Assemble and serve
- Once the cake has cooled completely, carefully remove it from the pan. Spread the frosting evenly over the top. Slice and enjoy! Any leftovers can be stored in an airtight container at room temperature for up to 3 days.
Notes
Note: Black beans make this cake moist and add fiber, while keeping it naturally chocolaty. Using avocado oil keeps it dairy-free in the cake, but frosting contains butter.
Nutrition Facts Of Black Bean Chocolate Cake Recipe
Calories: 320 kcal | Protein: 6 g | Fat: 18 g | Carbohydrates: 38 g | Fiber: 5 g | Sugar: 22 g