Did the title gross you out a little bit? I mean, it is a chocolate cake made without flour and refined sugar, with a whole can of black beans. The icing, completely dairy-free, is made of whipped coconut cream with a touch of maple and vanilla. There are two kinds of people in the world: ones that will eagerly give this a try and declare that the black beans are completely concealed, and those who refuse to take a bite because of the whole flourless/sugarfree fact.
I’m assuming you are the former. 😉
Blender recipe alert! I love those. Isn’t it 10x more awesome when a recipe can be made in one container, than, say, three or four? I think the best part of the recipe is that you can decorate it any way you like – I went the simple route and used fresh berries with milk chocolate shavings. I’m thinking some banana slices, and a drizzle of peanut butter, would be incredible too. Or maybe poached pears? Really, the options are endless.
For the coconut whipped cream, I simply refrigerated a can of coconut milk overnight and beat the CREAM ONLY for a minute or so, until creamy, then added a little maple syrup and vanilla extract. The coconut whipped cream can be refrigerated in a separate container until ready to spread.
Decorated with fresh raspberries and milk chocolate shavings, this was the perfect way to celebrate 2016. You guys are going to love this easy, delicious, and oh-so-nutritious cake. Watch slices just FLY off the table at your next family gathering and think of all the vitamins, minerals, and protein in each cakey, chocolatey bite.
Black Bean Chocolate Cake
- 15 oz unseasoned black beans
- 5 large eggs
- 1 tbsp pure vanilla extract
- 1/2 tsp fine sea salt
- 6 tbsp coconut oil (1/4 cup + 2 tbsp)
- 1/2 cup honey
- 6 tbsp cocoa powder (1/4 cup + 2 tbsp)
- 1 tsp baking powder
- 1/2 tsp baking soda
- Preheat oven to 325 degrees.
- Grease a cake pan or springform pan. We used a 9” pan.
- Drain and rinse beans. Shake off the water.
- Put all ingredients in the food processor or blender. Beat on high until the beans are completely mashed and the batter is very smooth.
- Scrape batter into pan.
- Tap on counter to pop the bubbles.
- Bake for 45 minutes. Cake is done when the top is round, cracked, and firm. Check to see if a knife comes out clean.
- Cool, then cover and refrigerate.
- Let the cake sit overnight in the fridge, or at least 8 hours for the best flavour.
- Serve the next day with coconut whipped cream, raspberries, and additional coconut, cocoa powder, or chocolate flakes!
- Rich and chocolatey, like the outside of a molten chocolate lava cake
- Soft and tender, but not fall-apart soft
- Just sweet enough
- Great contrast between the rich chocolate and light flavor of the coconut cream
- Slightly chewy, but melts in your mouth
Just make this ASAP 🙂 We brought this whole cake to a party with three families, and cut it into the tiniest slivers. Everyone finished their slice, and many had seconds. This is a recipe that I will be making again and again!