Black Bean Chocolate Cake
Chocolate Cake Filled with Black Beans
Servings 12 slices
Calories 237kcal
Ingredients
For the Cake
- 1 15 oz can black beans drained and rinsed
- 4 large eggs
- 4 tablespoons melted butter or neutral oil see notes for options
- 1/2 cup granulated sugar or honey/maple syrup
- 1 tablespoon vanilla extract
- 1/3 cup Dutch-process cocoa powder regular cocoa works in a pinch
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1/4 cup dark chocolate chips optional
Instructions
Make the Cake
- Preheat oven to 350°F. Grease an 8-inch round cake pan and line the bottom with parchment paper.
- Drain and rinse the black beans well. Shake off excess water.
- Add the beans, eggs, melted butter (or oil), sugar, and vanilla extract to a high-speed blender or food processor. Blend for about 60 seconds until completely smooth with no visible bean pieces.
- Add the cocoa powder, baking powder, baking soda, and salt to the blender. Blend until smooth, scraping down the sides as needed. The batter should look glossy and dark.
- If using chocolate chips, fold them in by hand with a spatula.
- Pour the batter into the prepared pan. Tap the pan firmly on the counter a few times to release air bubbles.
- Bake for 35-40 minutes, until the top is set and a toothpick inserted in the center comes out clean or with a few moist crumbs.
- Let cool in the pan for 10 minutes, then flip onto a wire rack. Remove parchment and cool completely before frosting or slicing.
Notes
- Butter vs. oil: Butter gives richer flavor. Oil keeps the cake softer longer, especially when refrigerated. Both work well. Coconut oil adds a subtle coconut flavor — use refined for neutral taste.
- Sweetener swaps: Honey or maple syrup can replace sugar 1:1. Reduce fat by 1 tablespoon when using liquid sweeteners to compensate for extra moisture.
- Egg-free: Use 4 flax eggs (1 tablespoon ground flax + 3 tablespoons water per egg, rested 5 minutes). Add 2 tablespoons flour for structure.
- Pan sizes: 9-inch round: 25-30 minutes. Two 6-inch rounds: 25-30 minutes. Muffin tin: 18-22 minutes (makes 10-12).
- Best texture tip: The cake improves after cooling completely. Letting it rest overnight gives the fudgiest result.
- Storage: Fridge up to 5 days. Freezer up to 2 months (wrap slices individually).
Nutrition
Calories: 237kcal | Carbohydrates: 37g | Protein: 4g | Fat: 10g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 6g | Trans Fat: 0.01g | Cholesterol: 55mg | Sodium: 207mg | Potassium: 454mg | Fiber: 6g | Sugar: 23g | Vitamin A: 156IU | Vitamin C: 5mg | Calcium: 84mg | Iron: 1mg