This black bean chocolate cake is fudgy, decadent, and completely gluten-free! I promise that no one will guess it’s flourless and made with a whole can of black beans. It’s incredibly easy to make entirely in a blender with simple pantry ingredients like eggs, sugar, oil and cocoa powder.
While a black bean chocolate cake probably sounds like the worst version of healthy desserts, I’m here to change your mind. When I lived with my old roommate who used to try all of my desserts, she told me that this was one of the best desserts I’ve ever made. And she had no idea that it was made from black beans! (I even made it as her birthday cake one year.)
This cake is not only gluten-free and dairy-free, but you get a decent amount of protein and fiber from a whole can of black beans and lots of eggs. While I’ve made some failed black bean brownies, there’s something more forgiving about black beans in a cake texture. Somehow, the oil, cocoa powder and sugar manage to transform the beans into a light yet fudgy texture that will fool pretty much any chocolate cake lover.
Ingredients
- Black beans: These are the main ingredient that provide the structure usually lent from flour in a cake. You can use canned black beans or beans that you’ve cooked from dry (you’ll need a total of 1 and 3/4 cups of cooked beans). If using canned black beans, make sure they’re unseasoned. Most canned beans have a decent level of sodium, so I don’t call for any added salt. If using no-sodium beans or black beans from scratch cooked without salt, increase this to 1/4 tsp.
- Granulated sugar: You may swap the white sugar for light brown sugar if that’s all you have.
- Olive oil, neutral oil, melted butter, or refined coconut oil: While I slightly prefer using butter, you can use any fat that you prefer! Make sure to use a mild olive oil or refined coconut oil to avoid overpowering the chocolate flavor.
- Vanilla extract: I’ve used both pure vanilla extract and imitation vanilla and both will work well.
- Unsweetened cocoa powder: I strongly recommend using Dutch-process cocoa for its richer color and the best flavor. A few favorite brands include Hershey’s Special Dark, Valrhona and Droste. However in a pinch, regular cocoa (like Hershey’s) will also work.
Butter vs. oil
I recently re-tested this cake with olive oil (below left) vs. creamed butter (below right).
As you can see, the crumb is slightly tighter, more even and a little more crumbly with the creamed butter, but the the overall texture is so similar that I don’t think creaming is worth the extra effort. I thought the flavor of the butter cake was SLIGHTLY preferable to the oil-based cake, but they’re honestly fairly interchangeable.
I’ve updated the recipe to remove the creamed butter option. Feel free to use melted butter or any type of oil you like and use the blender method!
How to make this black bean chocolate cake recipe
Step 1: Preheat the oven and prep the pans. Preheat oven to 350 degrees F and grease 2 6-inch round cake pans. Line the bottom of the pan with a round of parchment paper for extra security to ensure the cake comes out smoothly.
Step 2: Blend the batter. In a high speed blender or food processor, place beans, sugar, eggs, oil and vanilla and blend until completely smooth. Add the dry ingredients and blend until smooth.
Step 3: Bake! Pour bean batter into each prepared pan and bake for 30-35 minutes, or until the top springs back. Let rest in the pan for 5 minutes before flipping the cake onto a wire rack to cool. Make the frosting as you let the cake cool completely.
What does flourless black bean chocolate cake taste like?
Coming from someone who has tried a lot of chocolate cakes, this tastes exactly like regular chocolate cake. The crumb is tender, moist, a little fudgy and not too sweet. I promise you won’t taste the black beans at all!
What ingredients are in the vegan frosting?
Back in the day, I used to frost this cake with a vegan pudding frosting adapted from Angelica’s Kitchen. I now prefer this with a regular chocolate buttercream, but I’m still including the recipe for the pudding frosting below since it’s great for those with dietary restrictions.
The original vegan frosting uses a few unusual ingredients:
- Maple syrup: for sweetness.
- Cornstarch: for thickening properties.
- Agar flakes: a sea vegetable superfood that serves as a gelatin substitute. When boiled with water, the flakes create a jelly-like texture.
- Cocoa powder: for chocolate-y flavor.
- Milk: I used almond milk, but you can use any milk you like. Coconut milk could be a great option for a slightly richer flavor.
- Vanilla: for enhanced flavor
All of these ingredients combine to form a frosting with the texture of chocolate pudding. You can tell it’s fat-free thanks to a lack of richness, but the good thing about it? It’s a nice light frosting that will be safe for vegans and gluten-free folk alike.
Other frosting options: I highly recommend pairing this cake with a regular chocolate buttercream. Sally’s chocolate buttercream is my go-to! Half of the linked recipe is just enough to frost this 6″ double layer cake. I’d use the full recipe if you want a more generous amount of frosting. A peanut butter filling would also work really well with this cake!
A very simple glaze: One reader noted that she made a simple glaze with melted chocolate chips and almond milk that worked well with this cake made in an 8×8 pan. I’d estimate 2/3 cup of chocolate chips with 2-3 tbsp of milk (depending on how thick you want the glaze) would work well.
How to store black bean cake?
I would recommend storing leftover slices of cake in an airtight container in the fridge for up to 1 week. You can also wrap individual frosted slices in plastic wrap, slip into a freezer bag and freeze for up to 1 month.
If you loved this cake, you may also like:
- For another chocolate-y treat with no refined sugar, these vegan mini chocolate muffins are another classic recipe that uses date paste as a wholesome sweetener.
- This cottage cheese cheesecake is made with just cottage cheese and Greek yogurt for a higher-protein version of a delicious classic cheesecake!
- A decadent flourless chocolate cake with an aquafaba meringue
- This lemon meringue pie has a tofu-based filling with an aquafaba meringue
Flourless Black Bean Chocolate Cake (gluten-free!)
Ingredients
For the cake
- 1 15.5 oz can black beans, drained and rinsed* or 1 3/4 cups cooked black beans
- 3/4 cup granulated sugar
- 4 large eggs
- 5 tbsp melted butter or oil of your choice (vegetable, canola, grapeseed, avocado, a mild olive oil or refined coconut oil all work)
- 1 tbsp vanilla extract
- 5 tbsp cocoa (Dutch-process preferred)
- 1 tsp baking powder
- 1/2 tsp baking soda
Instructions
Make the cake
- Preheat oven to 350F. Grease and line 2 6-inch round cake pans with parchment paper.
- In a high speed blender or food processor, puree the beans, sugar, oil, eggs and vanilla until completely smooth.
- Add the cocoa powder, baking powder and baking soda directly to the blender and blend until smooth.
- Divide batter equally into prepared pans and bake for 30-35 minutes, or until the top springs back. Let cool for 5 minutes before flipping the cake onto a cooling rack. Make the frosting as the cake cools completely. (I recommend the chocolate buttercream by Sally's Baking Addiction!)
Notes
Nutrition
Vegan Chocolate Pudding Frosting
Ingredients
- 6 tbsp agar flakes
- 1.5 cups water
- 3/4 cups cocoa powder (Dutch-process preferred)
- 3/4-1 cup pure maple syrup
- 1.5 tsp vanilla extract
- 1/4 tsp kosher salt
- 3 tbsp cornstarch
- 6 tbsp milk, your choice (I used almond)
Instructions
- Combine the agar flakes and water over medium heat for 3 minutes, whisking occasionally. Then whisk in the cocoa powder, maple syrup, vanilla and salt.
- Combine the cornstarch and almond milk in a small bowl and add the cornstarch slurry to the agar mixture. Continue to cook, stirring constantly, until the mixture starts to bubble and thicken. Let cook for 1 full minute to activate the cornstarch, then remove from heat.
- Pour into a glass pan or measuring cup and refrigerate for at least 20 minutes, or until the cake is ready to be frosted. Whisk the frosting by hand or with an electric beater to fluff up before frosting the cake.
Victoria
Tried both the butter and oil versions and loved them both. So excited to be able to offer a delicious dessert to gluten free and also vegan or dairy free friends.
Thank you for sharing this delicious recipe…I don’t really like black beans yet LOVED this cake and my husband and foodie friend loved it too.
If there is any left over, it tastes even better the next day! So light and moist and delicious.
erika
So glad you enjoyed it even more the next day–thanks Victoria!
Paloma
This is incredible! I’m doing a red bean version soon (which I actually want the beans to shine through), curious if I can replace the cocoa powder with maybe equal part or more flour to highlight their flavour/colour without altering the texture?
erika
Ooo a red bean version sounds lovely! Hmm I think you could probably replace a bit of the cocoa powder but I’m not sure if it would really help highlight the color/flavor as much as you want!
Nat
absolutely LOVED this! i can’t believe it is made of black beans and manages to have this texture. it also is SO simple to throw together. delicious and moist even without frosting and stores pretty well too. I’ll be making this again and again when I need a sweet treat!
erika
Thrilled to hear it, thanks for reporting back Nat!
Brian Radlinski
So I’ve made this twice… first time it was great, second time it was much flatter than before. The thing that changed was the beans. The batter was liquid with the second can leading me to believe it has less beans in the can. Which brand did you use? Or what brand has more beans in the can?
erika
I use Trader Joe’s black beans most often (but have used other brands). I know some brands have 15.5 oz cans vs. others have 15 oz cans so maybe that was the difference?
Aspen
A game changer cake! I doubled the recipe and made a bunt cake baked for 40 mins and it was amazing! Must try!
erika
Thanks for letting us know it works in a bundt pan–great to know!
Aspen
This is a game changer cake! I doubled the recipe and did a bunt cake. It turn out amazing! Must try!
Alanna
Amazing texture and flavour! This is definitely the best black bean-based dessert I’ve tried! Will make again 🙂
erika
Thank you Alanna!!
Arya
I was so excited about this recipe, but I regret to say that for me, it tasted really strongly of black beans. The texture was OK; I think maybe I was expecting too much from this cake…it didn’t pass as a chocolate cake to me.
erika
Sorry to hear you didn’t enjoy it Arya! I will say that I tested this recently and added some of the bean liquid to the batter (instead of the eggs) and it made the bean flavor much stronger. I definitely think rinsing the beans well is a key step to help reduce the bean flavor!
Arya
Thanks, Erika! I did rinse them, but maybe not thoroughly enough, so this is helpful
Margaret
I would like to make these into cupcakes. should I just reduce the baking time? have you ever tried this?
erika
I haven’t tried, but I think reducing the bake time slightly should work well!
Margaret
I baked them for 22 minutes and they are perfect!!
erika
So glad to hear it!!
Joy
Very good! I used one less egg and baked for 25 mins (high altitude) in one 9inch circle pan- came out fudgier and frosted the single layer. 10/10 would recommend. Also NOT too sweet!
erika
Yay glad to hear it, thanks Joy!
Judy Weatherly
We loved this cake at my house… I was skeptical but it was delicious!!! My go-to recipe from now on!
erika
So happy to hear it Judy!!
Mitch
This is SO good. Wonderfully moist and so easy to make. Had my more discerning neighbor try it and he loved it.
Thank you!
erika
So thrilled to hear it, thanks Mitch!
JC
So easy, so yummy, and my boys had no clue it was made from black beans! Thank you!
erika
Wooo the best!
Shannon
Yum! Must try this!
Do you think coconut sugar would work?
Thank you!
erika
Yes I think that would be fine! It might be slightly less sweet, so maybe add an extra tsp or two of coconut sugar to compensate.
liza
I love this recipe! I’ve made it twice and it’s delicious, moist, and makes me feel healthy eating chocolate cake. One suggestion , if I wanted to invest more time, would be to push the puréed beans through a strainer to catch all the bean “skins” to give the cake a better texture. I also added in chocolate chips for a lil extra chocolately touch. Amazing recipe!
erika
Great suggestion, thanks Liza! The extra chocolate chips sound amazing 😻