Decadent Flourless Black Bean Chocolate Cake
Indulge in this decadent flourless chocolate cake that combines the rich flavors of dark cocoa with the surprising and nutritious ingredient: black beans! This impressive dessert is not only gluten-free but also brimming with protein and fiber, making it a subtly healthy option for any occasion. Whether you opt for a luscious chocolate icing or a creamy avocado frosting, this cake will have everyone guessing its secret ingredient. Perfect for gatherings or a special treat, it’s a culinary delight that will leave you wanting seconds.
N/A
Servings
200
Calories
9
Ingredients
Ingredients
unseasoned black beans
15 ounces (drained and rinsed)
large eggs
5 (at room temperature)
pure vanilla extract
1 tablespoon (none)
sea salt
1/2 teaspoon (none)
coconut oil
6 tablespoons (melted)
honey
1/2 cup (none)
dark Dutch-processed cocoa powder
6 tablespoons (sifted)
aluminum-free baking powder
1 teaspoon (sifted)
baking soda
1/2 teaspoon (sifted)
Instructions
1
Preheat your oven to 325°F (160°C).
2
Grease a 9-inch round cake pan with coconut oil and dust it lightly with cocoa powder, tapping out any excess to ensure an even coating.
3
Drain and rinse the black beans thoroughly to remove any residual salt. Shake off the excess water.
4
Using a handheld mixer or a food processor, blend the beans until they are completely smooth.
5
Add 3 of the eggs, vanilla extract, and sea salt to the blended beans, mixing until well combined. Gradually add in the melted coconut oil and honey, mixing until smooth. Finally, incorporate the remaining 2 eggs one at a time.
6
In a separate bowl, sift together the dark cocoa powder, baking powder, and baking soda. Gradually fold this dry mixture into the wet ingredients, beating on high speed for about one minute until you achieve a smooth, uniform batter.
7
Pour the batter into the prepared cake pan, gently tapping it on the counter a few times to release any trapped air bubbles.
8
Bake in the preheated oven for 40-45 minutes. The cake is done when the top is firm to the touch, rounded, and a toothpick inserted into the center comes out clean.
9
Allow the cake to cool in the pan before transferring it to a wire rack. For optimal flavor and texture, let the cake sit for at least 8 hours or overnight before serving. This allows the flavors to meld beautifully.
10
Frost your cake with your favorite frosting, whether it be a rich chocolate ganache or a creamy avocado icing, and enjoy!
Nutrition Information
8g
Fat
30g
Carbs
4g
Protein
Frequently Asked Questions
Frequently Asked Questions
What is the main secret ingredient in this Decadent Flourless Chocolate Cake?
The surprising and nutritious secret ingredient in this cake is unseasoned black beans, which provide protein and fiber while creating a rich texture.
Is this black bean chocolate cake gluten-free?
Yes, this recipe is entirely flourless and gluten-free, making it suitable for those with gluten sensitivities.
How many calories are in a serving of this cake?
Each serving of this decadent flourless black bean chocolate cake contains approximately 200 calories.
What temperature should the oven be set to?
You should preheat your oven to 325°F (160°C) before baking the cake.
What size cake pan is required for this recipe?
This recipe is designed for a 9-inch round cake pan.
Do I need to prepare the black beans in a specific way?
Yes, you must drain and rinse the black beans thoroughly to remove any residual salt and shake off excess water before blending.
What is the best way to ensure the cake doesn't stick to the pan?
Grease the pan with coconut oil and dust it lightly with cocoa powder, tapping out any excess for an even coating.
How many eggs are needed for this recipe?
The recipe requires 5 large eggs, preferably at room temperature.
Can I use a food processor for this recipe?
Yes, a food processor or a handheld mixer is recommended to blend the beans until they are completely smooth.
What type of cocoa powder is recommended?
The recipe calls for dark Dutch-processed cocoa powder for a rich, deep chocolate flavor.
What sweetener is used in this flourless cake?
This recipe uses 1/2 cup of honey as a natural sweetener.
What kind of fat is used in the batter?
The cake uses 6 tablespoons of melted coconut oil.
How long does the cake need to bake?
The cake should bake for 40-45 minutes until the top is firm and a toothpick comes out clean.
Why should the cake sit for 8 hours before serving?
Letting the cake sit for at least 8 hours or overnight allows the flavors to meld beautifully and improves the overall texture.
What are some frosting suggestions for this cake?
You can use a rich chocolate ganache or a creamy avocado icing for a healthier frosting option.
How much protein is in one serving?
Each serving contains approximately 4 grams of protein.
Does the cake contain any baking soda or powder?
Yes, it includes 1 teaspoon of aluminum-free baking powder and 1/2 teaspoon of baking soda.
What is the fat content per serving?
There are 8 grams of fat per serving in this recipe.
How many carbohydrates are in a serving?
Each serving contains approximately 30 grams of carbohydrates.
Is vanilla extract used in this recipe?
Yes, the recipe includes 1 tablespoon of pure vanilla extract for added depth of flavor.
Should I sift the dry ingredients?
Yes, sifting the cocoa powder, baking powder, and baking soda together ensures a smooth, uniform batter without lumps.
What is the total number of ingredients needed?
There are 9 primary ingredients required to make this cake.
How do I know when the cake is finished baking?
The cake is done when the top is firm to the touch, rounded, and a toothpick inserted into the center comes out clean.
Can I use seasoned black beans?
No, you should use unseasoned black beans to avoid unwanted savory flavors in your dessert.
What is the purpose of tapping the pan on the counter before baking?
Gently tapping the pan releases any trapped air bubbles, ensuring a more consistent crumb.
Is this cake considered a healthy dessert?
Yes, it is described as a subtly healthy option because it is flourless, gluten-free, and contains fiber and protein from beans.
Do the beans need to be room temperature?
The instructions focus on the eggs being room temperature; the beans should be drained and rinsed before blending.
What type of salt is best for this recipe?
The recipe specifies 1/2 teaspoon of sea salt.
Is this recipe suitable for gatherings?
Absolutely, it is described as an impressive dessert perfect for gatherings or special treats.
Can I use a different oil instead of coconut oil?
While the recipe specifies coconut oil for its flavor and properties, other liquid oils could technically work, though they may alter the final taste.