Description
Indulge in this nutrient-dense, flourless black bean chocolate cake that offers a moist, rich texture and an intense cocoa flavor. By blending legumes, you create a sophisticated, decadent dessert that is remarkably easy to prepare. This family-friendly recipe is a perfect gluten-free friendly option for busy weeknights or special occasions, providing a satisfying treat without the heavy processing of traditional baking.
Ingredients
15 oz can black beans, drained and rinsed
3 large eggs, room temperature
1/2 cup vegetable or melted coconut oil
3/4 cup granulated sugar
1/2 cup unsweetened cocoa powder
1/4 cup dairy or almond milk
2 tsp pure vanilla extract
1 tsp baking powder
1/2 tsp baking soda
1/2 tsp fine sea salt
1/2 cup semisweet chocolate chips
Instructions
Preheat your oven to 350°F and grease a 9-inch round pan while lining the bottom with parchment paper.
Combine the black beans, eggs, oil, sugar, cocoa, milk, vanilla, baking powder, baking soda, and salt in a high-speed blender or food processor.
Process the mixture on high speed until completely smooth, ensuring you scrape the sides to avoid any remaining bean bits.
Fold the semisweet chocolate chips into the smooth batter by hand using a silicone spatula.
Pour the batter into the prepared pan and spread it evenly.
Bake for 35 minutes or until a toothpick inserted into the center comes out clean.
Allow the cake to cool in the pan for 10 minutes before transferring to a wire rack.
Notes
Ensure the beans are rinsed thoroughly to maintain a neutral flavor profile. You can substitute the milk with any preferred non-dairy alternative. Store in an airtight container for up to 3 days to keep the cake moist.
- Prep Time: 10
- Cook Time: 35
- Category: Baking
- Method: Baking
- Cuisine: Modern American
Nutrition
- Serving Size: 1 slice
- Calories: 210
- Sugar: 18g
- Sodium: 160mg
- Fat: 11g
- Saturated Fat: 3g
- Carbohydrates: 26g
- Fiber: 4g
- Protein: 5g
- Cholesterol: 45mg