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Black Bean Chocolate Cake

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!