Black Bean Chocolate Cake

Have you ever come across that one cake recipe that you simply can’t resist making time and time again?

The one people keep asking for, and you can make with your eyes closed?

I’m going to share with you my very own all-time favorite cake recipe, black bean chocolate cake.

It’s a delicious, almost guilt-free chocolate cake I cannot help but have a little slice of with my coffee.

Ready to get baking? Let’s dive into the origins of this delightful treat!

The Birth of a Brilliant Recipe

I was always fascinated by the idea of incorporating beans into a cake.

It seemed like an odd ingredient, but I was determined to find the perfect recipe.

After trying various recipes and feeling slightly disappointed each time, I stumbled upon a game-changing bean brownie recipe shared by my dear friend Nina.

After a few tweaks, I finally perfected the ultimate chocolate cake that’s flourless, gluten-free, dairy-free, low in sugar, and simply irresistible!

Why You Will Love It

This cake tastes like a rich, indulgent chocolate cake, but it’s secretly healthy enough for breakfast!

I’ve tested this recipe on hundreds of people, including sugar and fat-loving skeptics, and it’s always a hit.


Once you’ve tried the basic recipe, don’t hesitate to get creative!

  • Add shredded coconut, mint-flavored chocolate, or cocoa nibs to suit your taste.
  • If you’re feeling adventurous, serve this cake to a health-conscious crowd without revealing its secret ingredient, and watch their amazement when they learn it’s made with beans!


  • Blender
  • Loaf pan
  • Parchment paper
  • Chopping board
  • Knife

Serving Suggestions

Keep the cake in the fridge for up to 5 days, and it’ll stay moist and delicious.

Serve it straight from the fridge with a dollop of sour cream, ice cream, and fresh fruit. Or simply enjoy it as a snack!


If you can’t find black beans, you can substitute them with red kidney beans or pinto beans, but the taste and texture might vary slightly.


Q: Can I use a different type of bean?

A: It’s best to use black beans for optimal taste and texture. However, you can try using red kidney beans or pinto beans as a substitute, but the result may differ slightly.

Q: How many calories are in each slice?

A: If you cut the cake into 13 slices, each will have approximately 100 calories!

Chocolate Cake Filled with Black Beans
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5 from 2 votes

Black Bean Chocolate Cake

Chocolate Cake Filled with Black Beans
Course Dessert
Cuisine American
Servings 1 loaf
Calories 1295kcal


  • 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.


Calories: 1295kcal | Carbohydrates: 180g | Protein: 30g | Fat: 66g | Saturated Fat: 36g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 22g | Trans Fat: 0.1g | Cholesterol: 491mg | Sodium: 623mg | Potassium: 609mg | Fiber: 20g | Sugar: 143g | Vitamin A: 775IU | Vitamin C: 15mg | Calcium: 342mg | Iron: 6mg