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.
VanVan
My husband and I call it THE MAGIC CAKE! It’s simply magnificent and we are obsessed. I tried it yesterday with monk fruit sweetener to test it out for my dad’s birthday coming up soon (he’s a diabetic), and it turned out perfectly! the crumb on the cake was exactly as you showed in your video.
It’s been a challenge to include black beans in my diet, but having them in this cake is by far the most enjoyable way- so thank you for developing & sharing this recipe, Pancake Princess 😀
erika
So good to know it works with monk fruit sweetener, appreciate you reporting back and so glad you enjoyed the recipe!
Stephanie
I have made this numerous times because it is so delicious. You would never know there are black beans in the cake!
erika
Yay, so glad you liked it!
Halle Gustafson
This recipe was really good! I made cupcakes instead of a cake, and they turned out delicious.they have a really nice richness without being overly sweet.
erika
Thank you Halle for reporting back!
Tasha
This recipe is amazing I made it for my Dad’s birthday. He loved it! Everyone loved it. My aunt wants me to make it for her birthday. I was wondering if maple syrup or honey could be used instead of traditional sugar. or even a coconut sugar?
erika
I haven’t tried, but I think both would work! The coconut sugar will likely turn out a less sweet version compared to granulated, so you might want to increase the amount slightly.
MJ
Trust the process.
It’s airy & light, but also fudgey & moist. It’s like if chocolate cake & chocolate mousse had a delicious baby, made of black beans. Gave it to (4) non-gf tasters who all tried it not knowing the mystery ingredient…& they strongly liked, or LOVED it.
erika
So glad to hear!!
Liz
This is the first flourless, black bean based cake I’ve tried and I wasn’t particularly impressed. It wasn’t awful, but I didn’t think it was dense enough (or maybe not light enough— kind of fell in a weird spot in between). If I were to make it again I’d definitely add a bit more sugar. Overall, pretty average cake and I probably wouldn’t make it again.
erika
Fair enough, it’s not very sweet by itself–sorry you didn’t enjoy it!
Trish
Hi Erika
You’re my go-to whenever I’m looking for the best baked anything. Your testing is extremely thorough and the testers’ comments are so valuable for choosing which version to make. I often mix and match toppings, cake sponges and fillings based on your and your raters’ preferences.
This black bean cake looks amazing, and I can’t wait to try it. I know it will turn out amazing, as I know you’ve tested it out thoroughly. One very minor request – when you convert to metric and double the recipe, would it be possible to have the metric quantities also double? Not difficult math to do on my own, if not.
Thank you again so much for your invaluable content! I’m always excited to find a Pancake Princess bake-off for favourite desserts.
erika
Ahh let me look into this–not sure if my recipe card has the ability to do this, but I hope so. Thank you for the kind words!!
Su-Yi
Literally just made this cake tonight and it is GLORIOUS! The texture is so moist and dense, but not at all like mash taters (I think the whizzing of the eggs and leaveners in the blender definitely give it wonderful lightness!). The chocolate taste definitely hits and I think I’ll add some drained canned cherries in it next time! I usually use metric measurements so I just did a rough conversion for half the recipe and it worked out great. This is gonna be a keeper! Thanks again Erika ♥️
Ella
This cake was STUNNING and absolutely blew my mind. I would never believe it was made from black beans if I didn’t add them in there myself. I think this is my new go-to chocolate cake recipe. Thank you!! 🙂
erika
I’m so glad you enjoyed!!!
Martina
Dear Erika,
would you please translate your wonderful recipe in metric sizes? Would love to try your recipe but that is way to complicated.
erika
Hi, I’ve added metric measurements to the recipe card. Hope that helps!
alan
Allow me to apologize… I believe I’ve discovered at least part of the cause of my recipe failure. I used avocado oil and just reread the label. It may have been rancid. Will try this again TOMORROW!
Please, if you can, ignore my previous email!
erika
No worries! Feel free to email with any questions.
Su-Yi
Literally just made this cake tonight and it was GLORIOUS! The texture is very moist and dense but not at all like mash (I think whizzing up the eggs and leaveners in the blender definitely gives it wonderful lightness!). The chocolate taste definitely hits and will try add in some drained canned cherries next time! I usually use metric measurements and just converted them to make half the recipe and it turned out great! This one’s a keeper! Thanks again Erika! ♥️
erika
So glad it worked out well even with the conversions! Canned cherries sound like a perfect addition for next time!
Jonna
Mind blown. I cannot believe how good this cake is made with BLACK BEANS!! I used Sally’s Baking Addition chocolate frosting (as recommended) and added raspberry preserves in the center to add some freshness to it. Thank you for a great recipe.
erika
Ahh so glad you enjoyed–the raspberry sounds like a great touch!
Jay
I made this cake twice for birthdays, and it is delicious. The birthday folks loved the cake.
erika
So happy to hear this!!
Uma
This cake was absolutely delicious! Hard to believe that it’s based on beans haha (:
So happy I came across this recipe (through YouTuber EmmyMade) highly reccommend this to anyone who enjoys chocolate cake! And would definitely experiment with some adding nuts, chocolate chunks and spices (:
I literally liked the blender clean, even the batter was yum!
Thank you for sharing, XX
erika
Omg thank you for letting me know about the EmmyMade video! Watching it right now!
lauren
hi! i made this once and it was AMAZING, thank you so much! was wondering if i add carrots to make a chocolate carrot cake, do you think that would work, or would that affect the moisture in the batter? thank you!
erika
Hi! I think adding a small amount like 1/4-1/3 cup of carrots would be totally fine–might make it slightly more moist and dense. Would be curious to hear how it turns out if you give it a try!