5.0 from 6 votes
Black Bean Chocolate Cake Recipe
This rich, fluffy, and moist black bean chocolate cake is here for those of us who love baking with whole foods! Don't skip the sweet potato chocolate frosting! It adds the most delightful creaminess to really enhance the whole experience.
Prep Time
15 mins
Cook Time
15 mins
Total Time
35 mins
Servings: 1 (8-inch) Cake
Calories: 344 kcal
Course:
Dessert , Cake
Cuisine:
American
Ingredients
- 1 (14-oz) can black beans drained and rinsed
- 2 large eggs
- ⅓ cup avocado oil
- 2 tsp pure vanilla extract
- ⅔ cup coconut sugar or granulated sweetener of choice*
- ⅓ cup unsweetened cocoa powder
- ⅓ cup gluten-free all-purpose flour **
- 2 tsp baking powder
- 2 tsp instant coffee granules optional
- ½ tsp sea salt
- 2/3 cup chocolate chips
- 1 batch Sweet Potato Chocolate Frosting
Instructions
- Prepare the chocolate frosting up to 5 days in advance and refrigerate until ready to use. I make my Sweet Potato Chocolate Frosting (linked above) while the cake is baking in the oven.
- Preheat the oven to 350 degrees Fahrenheit and line a 8-inch square pan with parchment paper.
- Drain the can of beans into a colander and rinse thoroughly with lukewarm water. Give the colander several shakes to allow the excess water to drip off. Transfer the black beans to a high speed blender (or food processor).
- Add all of the remaining ingredients except for the chocolate chips to the blender. Blend until a smooth batter forms. Stir the chocolate chips into the chocolate cake batter. Pour the cake batter into the prepared baking pan and smooth it into an even layer using a rubber spatula.
- Bake on the center rack of the preheated oven for 20-23 minutes, or until the cake has set up and has risen. Insert a digital thermometer into the center of the cake to check its internal temperature. If It reads 190 degrees Fahrenheit or higher, it is fully cooked. Note: the baking time will be slightly less if you're using a 9-inch cake pan, or slightly longer if using a smaller cake pan.
- Allow the cake to cool for at least 10 minutes before frosting it with the sweet potato frosting. Note: I typically only frost cakes when they are room temperature, but I’m able to frost this cake while it is still warm provided the sweet potato frosting is still slightly warm too.
- Pull the cake out of the refrigerator 20 to 30 minutes before you intend to serve it to bring it closer to room temperature.
- Pull on the parchment paper to release the whole cake from the cake pan. Place it on a cutting board.
- Use a sharp knife to cut slices of cake, and serve!
Cup of Yum
Notes
- *Use regular cane sugar, brown sugar, or sugar-free sweetener instead of coconut sugar if you’d like.
- *Use regular cane sugar, brown sugar, or sugar-free sweetener instead of coconut sugar if you’d like.
- **Use regular all-purpose flour, gluten-free all-purpose flour, or oat flour.
- **Use regular all-purpose flour, gluten-free all-purpose flour, or oat flour.
Nutrition Information
Serving
1slice (of 12)
Calories
344kcal
(17%)
Carbohydrates
48g
(16%)
Protein
7g
(14%)
Fat
16g
(25%)
Saturated Fat
7g
(35%)
Polyunsaturated Fat
1g
Monounsaturated Fat
5g
Cholesterol
45mg
(15%)
Sodium
305mg
(13%)
Potassium
483mg
(14%)
Fiber
6g
(24%)
Sugar
33g
(66%)
Nutrition Facts
Serving: 1(8-inch) Cake
Amount Per Serving
Calories 344
% Daily Value*
| Serving | 1slice (of 12) | |
| Calories | 344kcal | 17% |
| Carbohydrates | 48g | 16% |
| Protein | 7g | 14% |
| Fat | 16g | 25% |
| Saturated Fat | 7g | 35% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 5g | 25% |
| Cholesterol | 45mg | 15% |
| Sodium | 305mg | 13% |
| Potassium | 483mg | 10% |
| Fiber | 6g | 24% |
| Sugar | 33g | 66% |
* Percent Daily Values are based on a 2,000 calorie diet.