Chocolate Cake Filled with Black Beans

Chocolate cake is one of the most requested flavors for birthdays and other celebrations. This recipe will surprise you.

Not only because it is thick and rich with chocolate flavor but because of a few other hidden surprises within the cake itself. This is the one time you may find it okay to have a slice of cake for breakfast.

This cake is quite healthy. This cake is gluten-free, contains no dairy or added fats, and is flourless.

There is also a lot less sugar in this cake. The secret to the phenomenal flavor is that the recipe has black beans.

I had to play around with the recipe until I found the perfect combination.

You will agree that this is the perfect chocolate cake once you try it.

Chocolate Cake Filled with Black Beans
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Chocolate Cake Filled with Black Beans

Course Dessert
Servings 1 loaf


  • 1-14 ounce can of Black Beans, drained

  • 3 large eggs
  • ½ cup granulated sugar
  • 3 tbsp cocoa powder
  • ½ cup dark chocolate, grated
  • 1 tsp instant coffee powder (or one shot of espresso)
  • ½ vanilla pod, scrape the inside with a sharp knife
  • 1 tsp baking powder
  • ½ Juice from Organic Orange
  • Pinch of salt(optional)


  • Line a loaf pan with parchment paper. Use enough so that the paper goes entirely up the sides.
  • Preheat the oven to 350*
  • Using a large mixing bowl, combine the beans, eggs, sugar, cocoa, instant coffee, vanilla scraping, baking powder, and the juice from one-half organic orange
  • Mix until the batter is smooth and free of lumps
  • Pour the batter into the prepared loaf pan; the batter will be thin, which is fine.
  • Sprinkle the grated dark chocolate evenly over the batter.
  • You can push some of the chocolate gratings into the batter, but only move some in.
  • Place the loaf pan into the oven on the middle rack and bake for 35 minutes.
  • Remove from the oven and place the pan on a cooling rack to cool completely.
  • Once the cake is cooled, carefully use the parchment paper to lift the loaf out of the pan.


Frequently Asked Questions:

How should I store this cake?
This cake should be kept in the refrigerator. It will last for up to 4 days. If you choose, leave it on the counter for one day. Either keep the cakes in an airtight container or cover them tightly with plastic wrap.
Can I add other ingredients to the cake?
Indeed, you could add cocoa bits, shredded coconut, or a drop or two of mint extract to turn this into a luscious Mint Chocolate Cake. 
Is this cake high in calories?
Absolutely not! It is baked in a loaf pan, and when you slice it into 13 slices, there are only 100 calories per slice.
Should I top the cake with frosting?
This cake can be eaten plain, with a scoop of ice cream, or a dollop of sour cream.