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.
Jump to:
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
If you tried this recipe, please let me know in the comments below. I always love hearing from you! Don’t forget to Subscribe to This Healthy Kitchen to be among the first to get my new recipes! You can also FOLLOW ME on Facebook, Instagram, Pinterest, and YouTube to see more delicious food.
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.