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Flourless Black Bean Chocolate Cake

Flourless Black Bean Chocolate Cake – Guilt-Free Indulgence

Delight in this Flourless Black Bean Chocolate Cake, a rich and fudgy dessert that's gluten-free and packed with nutrients.
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Prep Time 10 minutes
Cook Time 35 minutes
Cooling Time 5 minutes
Total Time 50 minutes
Servings: 8 slices
Course: Dessert
Cuisine: American
Calories: 180
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Cake
  • 15.5 oz canned black beans or 1 3/4 cups cooked, rinsed, and drained
  • 1 cup granulated sugar can substitute with coconut sugar
  • 3 large eggs for vegan alternative, use flaxseed meal or chickpea flour
  • 1/4 cup melted butter or oil for vegan, use coconut oil or vegan butter
  • 1 tsp vanilla extract use pure vanilla extract
  • 1/2 cup cocoa powder Dutch-process for smoother flavor
  • 1 tsp baking powder ensure freshness for optimal results
  • 1/2 tsp baking soda ensure freshness for optimal results

Equipment

  • High-speed blender
  • 6-inch round cake pans

Method
 

Step-by-Step Instructions
  1. Preheat your oven to 350°F (175°C) and grease two 6-inch round cake pans with cooking spray or butter.
  2. In a high-speed blender, combine the black beans, sugar, eggs, melted butter or oil, and vanilla extract; blend until smooth.
  3. Add cocoa powder, baking powder, and baking soda to the blender; blend until fully incorporated.
  4. Divide the batter between the two pans and bake for 30-35 minutes, until a toothpick comes out clean.
  5. Let the cakes cool in the pans for about 5 minutes before inverting onto a wire rack to cool completely.

Nutrition

Serving: 1sliceCalories: 180kcalCarbohydrates: 25gProtein: 6gFat: 7gSaturated Fat: 3gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gCholesterol: 70mgSodium: 180mgPotassium: 200mgFiber: 3gSugar: 10gVitamin A: 500IUCalcium: 30mgIron: 2mg

Notes

Serve with fresh berries or a scoop of ice cream for a delightful finish. Store leftovers in an airtight container for up to 7 days.

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