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 and I typically use Sally’s chocolate buttercream. However, 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 (301g)
- 3/4 cup granulated sugar 150g
- 4 large eggs 200g
- 5 tbsp melted butter or oil of your choice (vegetable, canola, grapeseed, avocado, a mild olive oil or refined coconut oil all work) 70g
- 1 tbsp vanilla extract
- 5 tbsp cocoa (Dutch-process preferred) 26g
- 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!)
Video
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.
Mary
This turned out great and even passed the “picky teenager” test! My nephew ate half the cake (we didn’t tell him it was different than any other cake) 😂
Next time I would puree everything and then combine with the dry ingredients in a bowl, because it’s so much easier to scrape batter out of a bowl than a blender.
erika
Happy to hear it passed the test!!
KK
This is SOOO GOOD!!!!
Sheila Willis
I was wondering if you could share your buttercream frosting recipe for the black bean chocolate cake.
erika
It’s linked in the post–it’s the chocolate buttercream from Sally’s Baking Addiction!
Sof
Tried the recipe with kidney beans instead and did the most appreciated chocolate cake for a kids party!
erika
Love this!!
Ashley
Best chocolate cake recipe I’ve ever made. Stayed really moist. Coming out of the oven it doesn’t taste like chocolate cake but after it sat for a while it turns into a really moist chocolate cake. I added my coco powder to my melted butter before mixing all the ingredients to bloom the chocolate a little
erika
Love it! Thanks Ashley for the review!
xmandiie
Only had 1.5 cups black beans so I was worried the batter would be too liquidy but the batter was SO THICK. It tasted amazing but there was no way it could’ve made 2 six inch cakes. Does anyone know what I could’ve done to adjust the recipe or what can I add to loosen the batter?
erika
If your eggs were on the smaller side, that could’ve been the culprit? I think adding a few tbsp of milk could help loosen things up and maintain the texture, but it is a relatively thick batter and makes relatively small cake rounds!
xmandie
I don’t think that’s it because they were large eggs, but next time I’ll use extra large eggs and definitely add the milk. I think then it’ll be more cake like and less brownie-like. Thanks so much for your response Erika! This is my boyfriend’s new favourite cake!
erika
Sounds good and thank you!! So glad you guys are enjoying!
Randee Bulla
I made the Flourless Black Bean Chocolate Cake this weekend and could not believe it was built around black beans. It tasted like a combination of chocolate cake and brownie. My husband does not care for almost any non-traditional baked good really loved it. The suggestion for Sally’s chocolate frosting was a perfect match. 5 out of 5 stars.
erika
So glad you enjoyed!!
Jax
Probably never going to make any other chocolate cake recipe again I did do a few things… I browned the butter and did 50/50 light brown sugar to white. Also added a lot of salt. Also rinsed the beans throughly. It tastes like I added coffee but I didn’t. The beans make this like a mixture of moist cake and fudge brownie
I topped mine with a whipped chocolate ganache, some hazelnut praline and homemade caramel. But even if you do none of that this cake sings. This is one of the best chocolate cake recipes out there
erika
That all sounds DELICIOUS!! Thanks Jax for the notes and review!
Claudia
My sisters and I all made it last week. I made a 2-layer cake with @scientificallysweet’s incredible chocolate frosting, one sister made gorgeous cupcakes with a ganache core, and the other sister made a snacking cake with a poured-over ganache. It was a HIT in all three households. Thank you, Erika, for another fabulous recipe!!
erika
Love to hear it works in all the permutations–thanks Claudia!!
Jeanny
Such a fun cake to make with the kiddos!! Super easy to follow. They exclaimed, “mama we can’t taste beans!”. They had been very skeptical. The texture was just like a well moistened cake. It tasted even better the next day! I could happily make it for any occasion, and never tell anyone it was just beans. My non chocolate loving kid wants it for her birthday… in 6 months hahaha
*Also, we used very soft butter cause I had defrosted too much.
erika
Haha love the reviews from the kids! Thanks Jeanny!!
Danielle
This is by far the best gluten free cake recipe out there. Made this numerous times, it’s always a winner, closest thing to “real” chocolate cake I’ve ever tried.
erika
So happy to hear it, thanks Danielle!
Angela Tam
These are delicious and so easy to make. I made them in the muffin tray and they are the perfect nut free school safe snacks for my kids!
erika
Yay! They looked so cute as muffins, thanks for reporting back Angela!
L
Beyond incredible. My kids devoured it!!!!
erika
Yay so happy to hear!
Amy
So I can’t stop talking about this cake shared with my celiac dad planning to take to my next potluck it’s amazing
erika
This makes me so happy, thank you for reporting back!
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!