Who knew indulgence could be this wholesome? This rich, fudgy chocolate black bean cake is naturally gluten-free and packed with protein.
You’d never guess it’s made with black beans! Perfect for dessert lovers looking for a healthier twist that’s dairy-free, without sacrificing taste.
This is inspired by my healthier chocolate cupcakes, and delivers great flavour and a satisfying treat.
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Ingredients + Substitutions
Here’s everything you’ll need to make this delicious vegan black bean chocolate cake recipe.
- Sugar: I like unrefined coconut sugar, but brown sugar or date sugar also work well.
- Applesauce: Unsweetened applesauce replaces eggs in this recipe. You may also use equal parts of overripe mashed banana. However, this will alter the flavour.
- Almond flour: Naturally gluten-free and adds healthy fat to the cake.
- Cocoa powder: I like raw, unsweetened cocoa powder.
- Baking powder: Use active baking powder for best results. Baking powder that is open for 6+ months in the pantry will start to lose its effectiveness.
Instructions
(This is a summary with step by step photos, full recipe measurements and instructions are in the recipe card below.)
Place beans, sugar and applesauce into your food processor.
Blend until you have a mostly smooth batter.
Add the dry ingredients and process until you have a combined batter.
Pour bean batter into your loaf pan and sprinkle with chocolate chips, if using.
Once baked, allow the cake ample time to cool before slicing and serving.
Use a damp knife and wet it in between cuts to prevent sticking.
Variations
A few fun ways to change up the recipe:
- Frosting: Instead of a chocolate chip topping, use my black bean chocolate frosting plus a sprinkle of coarse salt.
- Or, opt for a simple glaze as used on our vegan donuts.
- You could also melt some chocolate chips (and/or peanut butter) and drizzle it over your cooled chocolate cake.
- Serve it with fresh fruit such as sliced pineapple, strawberries, or other berries and a spoonful of coconut whipped cream.
Equipment
I use this Cusinart food processor to make this chocolate black bean cake.
You MAY use a blender if you don't have a food processor. However, I find it easier to transfer the mixture from a food processor.
Storage
Store the black bean chocolate cake at room temperature for 1-2 days or keep it longer by refrigerating it for up to 5 days.
To freeze this, slice the cake and freeze the slices in an airtight container for individual servings later.
Expert Tips
- Weigh your flour using a kitchen scale for the most accurate results. Scooping flour from a bag may result in too much flour being used and could alter the texture.
- Use fresh and active baking powder. Once opened, baking powder begins to lose its effectiveness, so it's best to consume your baking powder within 6 months.
- Let the cake cool in its pan for at least 10-15 minutes before transferring it to a cooling rack to completely cool.
- Use a wet knife to slice the cake for neat slices and to prevent sticking.
More delicious vegan chocolate treats
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Buon appetito
Rosa
📖 Recipe
Equipment
Ingredients
- 400 ml can black beans drained + rinsed
- ½ cup unrefined coconut sugar
- ⅓ cup unsweetened applesauce
- 200 grams blanched almond flour approx. 2 cups
- ⅓ cup unsweetened cocoa powder
- 3 teaspoons baking powder
- ¼ cup chocolate chips optional, for topping
Instructions
- Preheat the oven to 350℉/176℃ and line a loaf pan with parchment paper.
- Add the beans, sugar and applesauce to your food processor bowl. Blend until smooth.
- Then add the flour, cocoa powder, and baking powder and continue processing until combined. Scrape down the sides as needed.
- Transfer the cake batter to your lined loaf pan and sprinkle with the chocolate chips if using them. Bake it in your preheated oven for 20-25 minutes, or until a toothpick inserted in the middle comes out mostly clean.
- Remove the cake from the oven and let it cool for 10-15 minutes before gently transferring it to a wire rack to completely cool.
- Once cool, slice the cake into 8 or 16 squares using a wet knife in between cuts to prevent sticking. (The nutritional info and photos represent 8 slices.)
Notes
- Weigh your flour using a kitchen scale for the most accurate results. Scooping flour from a bag may result in too much flour being used and could alter the texture.
- Use fresh and active baking powder. Once opened, baking powder begins to lose its effectiveness, so it's best to consume your baking powder within 6 months.
- Let the cake cool in its pan for at least 10-15 minutes before transferring it to a cooling rack to completely cool.
- Use a wet knife to slice the cake for neat slices and to prevent sticking.
Christalina says
This looks great! I use all the ingredients except sugar. Could I sub 1/3 cup chopped dates for the coconut sugar? I’ve never used coconut sugar so would that be equivalent sweetness?
Rosa says
Chopped dates offer a different consistency compared to granulated sugar, so I really can’t say for certain how that might alter the texture.