Black Bean Chocolate Cake

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Two thumbs up for this black bean chocolate cake. You’ll be pleasantly surprised this black bean flourless cake is so moist and scrumptious.

This is not a surprise cake, it is a Superb cake! Black Bean Chocolate Cake to be exact! I was really skeptical in attempting to bake a cake without flour let alone using beans.

Since I have been on a somewhat “health kick” I though I would give it a try. You will be pleasantly surprised with this cake just as much as we were.

Supplies:

• measuring spoons
• measuring cups
• mixing bowl
• parchment paper to fit on the bottom of the 9″ round cake pan (to do this tear off some parchment paper to fit your pan, put your cake pan on top of the paper, take a pen and draw a circle around the cake pan. Remove the pan from the paper, fold in half and cut the parchment paper out and there you have it)
• 9″ round cake pan (I used a springform pan)
• mixer, food processor, or a high-speed blender (I like to use my Vitamix 5300; less clean up)
• wire whisk
• wire rack for cooling cake after it has cooked

Ingredients:

• 1 (15 oz) can of black beans rinsed and drained
• 4 eggs (at room temperature)
• 1/3  Cup coconut oil
• 1 Tablespoon water
• 1/3 Cup cocoa powder (unsweetened)
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 3/4 Cup brown sugar (packed)
• 1/2 Cup sugar (granulated)
• 1/2 teaspoon salt
• 1 Tablespoon vanilla

Directions:

1. Rinse and drain beans and set aside.
2. Preheat oven to 350° F
3. Grease cake pan and dust with some cocoa powder (straight from the container) and shake out excess powder. Now, insert the parchment paper that you cut out on top, slightly grease the paper and dust again with cocoa powder shaking off the excess and set aside).
4. In a food processor add beans, sugars, salt and vanilla. Cover and process until smooth. This is your batter.
5. In a bowl add eggs, water, melted coconut oil and stir until mixed.
6. Add batter to egg mixture and stir until combined.
7. Add cocoa powder, baking powder and baking soda to batter and stir until smooth.
8. Pour batter mixture into prepared cake pan.
9. Bake 45 minutes or until a toothpick comes out clean.
10. Cool cake for 7-10 minutes while still in the cake pan then turn out onto  a wire rack to cool completely.
11. If desired, sprinkle with cocoa powder. Put your cocoa in a hand- held wire strainer and shake over top of cake.

I don’t ice my cake but it is good with my cacao cream frosting dolloped on top.

I AM SO EXCITED THAT YOU ARE CHECKING OUT JETT’S BLACK BEAN CHOCOLATE CAKE RECIPE AND WOULD LOVE TO SEE HOW IT TURNS OUT SHOULD YOU DECIDE TO MAKE IT! MAKE SURE TO USE THE HASHTAG ON SOCIAL MEDIA! 

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PRODUCTS WE LOVE 

KitchenAid Ultra Hand Mixer

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Vitamix 5300

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Print

Black Bean Chocolate Cake

Two thumbs up for this black bean chocolate cake. You will be pleasantly surprised that this black bean flourless cake is so moist and scrumptious.

Course Dessert

Cuisine American, Vegetarian

Keyword cake, chocolate, vegetarian

Prep Time 25 minutes

Cook Time 45 minutes

Cool 10 minutes

Total Time 1 hour 20 minutes

Servings 8 people

Author Jettskitchen.com

Ingredients

• 1 15 ounce can black beans rinsed and drained
• 4 eggs room temperature
• 1/3 cup coconut oil
• 1 Tablespoon water
• 1/3 cup cocoa powder unsweetened
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 3/4 cup brown sugar packed
• 1/2 cup granulated sugar
• 1/2 teaspoon salt
• 1 Tablespoon vanilla extract

Instructions

1. Rinse and drain beans and set aside.

2. Preheat oven to 350° Fahrenheit.

3. Grease cake pan and dust with some cocoa powder (straight from the container) and shake out excess powder. Now, insert the parchment paper that you cut out on top, slightly grease the paper and dust again with cocoa powder shaking off the excess and set aside).

4. In a food processor add beans, sugars, salt and vanilla. Cover and process until smooth. This is your batter.

5. In a bowl add eggs, water, melted coconut oil and stir until mixed.

6. Add batter to egg mixture and stir until combined.
7. Add cocoa powder, baking powder and baking soda to batter and stir until smooth.
8. Pour batter mixture into prepared cake pan.
9. Bake 45 minutes or until a toothpick comes out clean.
10. Cool cake for 7-10 minutes while still in the cake pan then turn out onto a wire rack to cool completely.
11. If desired, sprinkle with cocoa powder. Put your cocoa in a hand- held wire strainer and shake over top of cake.

12. NOTE: I don't ice my cake but it is good with my cacao cream frosting dolloped on top.

13. Enjoy!