Last Updated on November 22, 2025 by Jennifer Bell
This black bean chocolate cake is one of my favorite nutritious desserts. It’s easy to make and tastes totally decadent. Give this recipe a try if you’re looking for nutrient-packed treats, like this easy black bean fudge, which is another delicious option.
Main Ingredients and Substitutions
This chocolate 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 gets its chocolaty flavor from unsweetened cocoa powder. There are two main types of cocoa powder available at most grocery stores: Dutch-process cocoa powder or natural cocoa powder. Either kind will work in this recipe.
Unsweetened applesauce adds body, moistness, and a little extra sweetness to this 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 gluten-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.
Almond butter 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 creamy variety.
How to Make Black Bean Chocolate Cake
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, then 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 35 minutes, then let the cake cool to room temperature before removing from the pan and serving. If you choose to frost this cake, be sure to wait until it has cooled completely.
Optional Additions
For an extra layer of flavor and texture, add 1/2 cup each of dark chocolate chips, pecans, or walnuts to the batter.
Black Bean Chocolate Cake Recipe
Equipment
- Food processor or high powered blender.
- 9 inch baking pan
- Parchment paper
Ingredients
- 1 cup canned black beans (rinsed and drained – or substitute cooked dried black beans)
- 1/2 cup unsweetened applesauce
- 1/2 cup creamy almond butter
- 1/2 cup maple syrup
- 1/3 cup cocoa powder
- 1 teaspoon pure vanilla extract
- 1 teaspoon white vinegar, apple cider vinegar, or lemon juice
- 1/4 teaspoon salt
- 1 cup coconut flour
- 1 teaspoon baking soda
Instructions
- 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 for 35 minutes.
- Allow the cake to cool to room temperature before removing from the pan and frosting, if desired.
Notes
- Optional additions include 1/2 cup each of chopped nuts or dark chocolate chips.
- Store this cake in an airtight container in the fridge for up to five days or in the freezer it for up to three months. Thaw at room temperature or in the fridge before serving.
Nutrition
Frosting Options
- This delicious sweet potato frosting is nutrient dense yet decadent. You’d never guess it’s made with sweet potatoes.
- This almond butter frosting is rich, gooey, and delicious. It complements this cake perfectly.
I made this cake for my nephews who have various food allergies, including eggs and wheat. I made using 2 day soaked white beans which I then boiled, drained, and blended. I used a mix of maple syrup and dates to sweeten. Other than those changes, I followed the recipe using peanut butter for the nut butter. They loved it!!
I’m so glad they loved the cake! Thanks for the lovely feedback!