Black Bean Chocolate Cake

With the birthday season in my house quickly approaching, I have been pinning and reviewing recipes that are a bit healthier than the traditional recipes I have used.  A friend of mine posted a black bean chocolate cake recipe she had recently found and tried and I decided, after reading about the black bean brownies and the such, maybe they were on to something.

I was happy to try a gluten free cake since I have been trying to stay away from wheat. I have been bad and ate wheat for 2 days in a row and I feel like someone has kicked me in the stomach and I am suffering greatly for my gluttonous choices.

I did make a few little changes to the recipe above. I took it down from 5 whole eggs to 3 and added 2 egg whites. I also didn’t add additional salt, since baking soda and baking powder already have sodium in them. So, here it is…


Black Bean Chocolate Cake

2 cups black beans(I used dried beans, rehydrated and cooked as normal)

3 large eggs

2 egg whites

1 tbs vanilla

1 Tbs water

6 tbs melted butter, or extra virgin coconut oil or olive oil

3/4 cup sugar

6 tbs baking cocoa

1 tsp baking powder

1/2 tsp baking soda


Pre-heat the oven to 350 and grease your pan how you like it. I used coconut oil all around.

I cooled my cooked beans and threw them in the processor with all of the wet ingredients(eggs, vanilla, water, coconut oil) and processed them down until they were a liquid with skin chunks. Sound sexy? In a large bowl, I mixed the dry ingredients. I poured the wet ingredients into the bowl and mixed until completely combined(I would have used the processor but mine is small and wouldn’t fit it all, sadly).


Pour it into the greased pan and pop it in the oven. It bakes for 50 minutes at 350. Take it out, let it cool, remove from pan.

They say, in the link, to leave it overnight for the best flavor, so I did. But I was a nimrod and didn’t remove it from the pan, so it became a crumbly mess and we are sort of digging it out to taste it. If I could make any other changes, I would reduce the amount of sugar in the recipe. It’s very sweet to me and I think a rich chocolate topping would me amazing on this and would probably send it way over the edge for sweetness. I’ve never really had a sweet tooth, though, so you can make that call. I’d make it again, but I’d remember to take it out of the pan before it was fully cooled and inhabiting the tin it was in. 

So far, everyone has really liked it, Mr McDorkin and Baby McDorkin have both inhaled a good amount. I think there is a slight aftertaste– to me it just tastes like it was made with artificial sweeteners, maybe just because it was too sweet.