This mouthwatering black bean chocolate cake is vegan, gluten free, refined sugar free, and grain free. It’s sweet and chocolaty with a fudgy, brownie-like texture.
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This cake calls for canned black beans with no salt added. 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 delicious treat.
This cake is sweetened with maple syrup, but you can substitute honey or agave if you prefer. I prefer to use maple syrup because it has a complex sweetness that complements the chocolatey flavour of the cocoa powder in this recipe.
Some cooked sweet potato adds body and a little extra sweetness to this cake. To cook the sweet potato, either bake, boil, or steam them until fork tender, then remove the peel. Once the sweet potatoes are cooked and cooled, the peel can easily be removed with your fingers.
This recipe calls for coconut flour, which gives this grain free cake a satisfying texture and a subtle hint of coconut flavour. 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 if you prefer such as peanut butter or cashew butter. Be sure to use an unsalted creamy variety of nut butter.
You can add 1/2 cup each of dark chocolate chips, pecans, walnuts, or any other type of nuts you like to the batter (or for a pretty presentation, sprinkle them on top before serving). Or dress this cake up with a drizzle of delicious vegan tahini frosting. It’s refined sugar free and made with nutritious ingredients.
This black bean chocolate cake is easy to make. Start by adding 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 briefly to incorporate those ingredients (don’t over blend the batter too much at this point).
The last step is to pour the batter into a greased, 9 inch baking pan (either round or square is fine), then use a spatula to smooth the batter into an even layer before baking. Be sure to let the cake cool completely before enjoying.
How to store this cake
Store leftovers in an airtight container in the fridge for up to five days or in the freezer for up to six months.
More gluten free vegan dessert Recipes
This vegan chocolate pudding is luscious, creamy, and delicious. It’s refined sugar free and sweetened with dates.
Or try these brownie cookies. They’re easy to make and deliciously chocolatey.
Black Bean Chocolate Cake
- Food processor or high powered blender.
- 1 cup canned black beans with no salt added (drained and rinsed)
- 1 cup cooked sweet potato (peeled)
- 1 cup coconut flour
- 3/4 cup maple syrup
- 1/2 cup almond butter
- 1/2 cup cocoa powder
- 1 teaspoon apple cider vinegar (or substitute lemon juice)
- 1 teaspoon baking soda
- 1 teaspoon pure vanilla extract
- 1 teaspoon coconut oil (for greasing the pan)
- 1/4 teaspoon salt
- Preheat the oven to 350 degrees Fahrenheit.
- Add the black beans, sweet potato, almond butter, maple syrup, cocoa powder, apple cider vinegar, 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.
- Grease a 9 inch round or square baking pan with coconut oil, then transfer the batter to the pan and use a spatula to smooth the batter into an even layer.
- Bake at 350 degrees Fahrenheit for 60 minutes.
- Let cool completely before serving.
- Makes 10 slices of black bean chocolate cake.
- Optional additions include 1/2 cup each of chopped nuts or dark chocolate chips.
- Store in an airtight container in the fridge for up to five days or freeze for up to six months.
I’m Jennifer, the author at A Sweet Alternative. I create simple, gluten free recipes made with nourishing, nutrient-rich ingredients.