This mouthwatering chocolate black bean cake is gluten free, vegan, refined sugar free, and grain free. It’s sweet and chocolaty with a fudgy, brownie-like texture. If you haven’t made a cake with black beans before, this recipe is an easy and delicious one to try.
This cake calls for canned black beans with no added salt. Be sure to drain and rinse the beans well. Alternatively you can use dried black beans that have been cooked until tender.
Black beans are a good source of protein and fiber, plus they contain plenty of magnesium. They’re a nutrient-dense ingredient that boosts the nutritional value of this treat.
This cake is sweetened with maple syrup, but you can substitute honey if you prefer. I prefer to use maple syrup because it has a complex sweetness that complements the chocolatey flavor of the cocoa powder in this recipe.
Unsweetened applesauce adds body, moistness, and a little extra sweetness to this black bean cake. You can use either homemade or store bought applesauce – just be sure it doesn’t contain added sugar or the end result might be too sweet.
This recipe calls for coconut flour, which gives this grain-free cake a satisfying texture and a subtle hint of coconut flavor. I don’t recommend substituting other types of flour in this recipe because coconut flour is much more absorbent than most other flours.
I included some almond butter in this recipe, which acts as a binder and improves the texture of this cake. You can substitute other nut butters such as peanut butter or cashew butter. Or for a nut-free version you can substitute pumpkin seed butter. Just be sure to use an unsalted, smooth variety of nut or seed butter.
For an extra layer of flavor and texture, add 1/2 cup each of vegan chocolate chips, pecans, or walnuts to the batter.
How to make it
Start by preheating the oven to 350 degrees Fahrenheit, then add the black beans, maple syrup, apple cider vinegar, almond butter, vanilla extract, cocoa powder, and salt to a food processor or blender, then blend until smooth.
Next you’ll add the coconut flour and baking soda and blend some more to incorporate. The batter should be very thick at this point – similar to a cookie dough.
Transfer the batter to a 9 inch baking pan (either round or square is fine), then use your hands to press the batter into an even layer before baking.
Bake for 45 minutes at 350 degrees Fahrenheit, then let the cake cool completely before removing from the pan and serving.
Storage and freezing
Store this black bean chocolate cake in an airtight container in the fridge for up to five days or in the freezer for up to six months.
More gluten-free dessert recipes
- These chocolate pineapple rings are juicy and delicious.
- This chocolate hummus is easy to make and perfect for dipping fresh fruit.
- These chocolate covered blackberries are perfect for entertaining.
- This oat flour cake is a tasty, nutrient-dense breakfast, snack, or dessert.
Black Bean Cake (Gluten Free & Vegan)
- Food processor or high powered blender.
- Parchment paper
- 9 inch baking pan
- 1 cup canned black beans (rinsed and drained – or substitute cooked dried black beans)
- 1 cup coconut flour
- 1/2 cup maple syrup
- 1/2 cup smooth almond butter
- 1/2 cup unsweetened applesauce
- 1/3 cup unsweetened cocoa powder
- 1 teaspoon pure vanilla extract
- 1 teaspoon white vinegar, apple cider vinegar, or lemon juice
- 1 teaspoon baking soda
- 1/4 teaspoon salt
- Preheat the oven to 350 degrees Fahrenheit.
- Add the black beans, applesauce, almond butter, maple syrup, cocoa powder, vinegar or lemon juice, vanilla extract, and salt to a food processor or high powered blender and blend until smooth. Scrape down the sides of the food processor or blender as necessary to achieve a smooth batter.
- Add the coconut flour and baking soda and blend once more to incorporate. The batter should be very thick at this point – similar to cookie dough.
- Transfer the batter to a 9 inch baking pan lined with parchment paper.
- Use your hands to press the thick batter into an even layer.
- Bake at 350 degrees Fahrenheit for 45 minutes.
- Allow the cake to cool to room temperature before removing from the pan and serving.
- Optional additions include 1/2 cup each of chopped nuts and/or vegan chocolate chips.
- Store this black bean cake in an airtight container in the fridge for up to five days or freeze it for up to six months.