Black Bean Chocolate Cake

READY IN: 1hr 5mins
Recipe by Strawberry Shortcak

Healthy yet deviously delicious. I got this off of the Soma Studio website. No one believes me when I say it's flourless. I usually make it with a decadent chocolate icing, but I've made it with chocolate avocado icing and it was still scrumptious.

Top Review by cathlaw

Before using this recipe I had actually decided that I'd follow another recipe found online. Somehow I mixed up the two recipes & in error baked this gluten free chocolate cake for my sons birthday. I am so grateful that I made this mistake. The recipe is awesome, simple and more importantly my son & family LOVED it. The cake is moist, has a wonderful texture & tastes rich without being overly sweet. Next time I'll play with the eggs a bit, perhaps use a flax egg to replace a couple of the eggs but this cake is wonderful just the way it it (I like to play with recipes so will try variations out of curiousity). Bottom line - this will be my go to chocolate cake from now on. Thank you! Thank you! Thank you! Best mistake I ever made. :) 5 stars

Ingredients Nutrition

Directions

  1. Preheat oven to 325 degrees Fahrenheit.
  2. Grease 9" cake pan and dust with cocoa powder, tapping to evenly distribute.
  3. Drain and rinse beans. Shake off excess water.
  4. I use handheld mixer to pulverize beans smooth.
  5. Add in 3 of the eggs, vanilla, salt and continue mixing. When smooth, add in coconut oil and honey. Add in last 2 eggs.
  6. In separate bowl, sift in cocoa powder, baking soda and baking powder and then add to the wet ingredients
  7. Beat on high until you achieve a nice smooth consistency. Approx 1 minute.
  8. Scrape batter into pan and rap on counter a few times to free any bubbles.
  9. Bake for 40-45 minutes. Cake is done when top is rounded, firm to touch and toothpick comes out clean.
  10. LET CAKE SIT OVERNIGHT IF POSSIBLE or at least 8 hours. It's not a ready-eat-right-away type of cake.
  11. Frost with favorite frosting and enjoy.

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