Black Bean Chocolate Cake (Easy Blender Recipe)

Name: Black Bean Chocolate Cake
Prep time: 15 min
Cook time: 35 min
Total time: 50 min
Cuisine: American
Ingredients: 1 (15-ounce) can black beans, drained and rinsed; 4 large eggs; ¾ cup granulated sugar; 5 tablespoons neutral vegetable oil; ⅓ cup unsweetened Dutch-process cocoa powder; 1 teaspoon baking powder; ⅛ teaspoon fine salt; 1 teaspoon alcohol-free vanilla flavoring (optional)

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This black bean chocolate cake is made with canned black beans, cocoa powder, eggs, and a few everyday ingredients. The batter comes together in a blender, with no flour needed. It’s a simple way to make a chocolate dessert using ingredients you may already have in your kitchen.

Ingredients and Notes

Black beans: Use one 15-ounce can, drained and rinsed well. Canned beans keep the preparation simple.
Eggs: Help hold the cake together as it bakes.
Granulated sugar: Adds sweetness and balances the cocoa.
Vegetable oil: Use a neutral oil to help keep the cake tender.
Unsweetened cocoa powder: Use Dutch-process cocoa powder for a deep chocolate flavor and dark color. Avoid sweetened hot chocolate mix.
Baking powder: Helps the cake rise.
Salt: Balances the sweetness and chocolate flavor.
Alcohol-free vanilla flavoring (optional): Adds vanilla flavor without using alcohol-based extract.

You’ll find the exact amounts in the recipe card below.

Black beans, four eggs, sugar, oil, cocoa powder, baking powder, salt, and vanilla flavoring arranged on a marble counter. — Simple ingredients for black bean chocolate cake, including black beans, eggs, cocoa powder, sugar, and oil.

How to Make Black Bean Chocolate Cake

This black bean chocolate cake comes together in a blender or food processor. Here’s how to prepare it.

Prepare the oven and pan. Preheat your oven to 350°F (175°C). Lightly grease an 8-inch round cake pan and line the bottom with parchment paper.

Rinse the black beans. Drain and rinse the canned black beans thoroughly. Let any excess water drain off before adding them to the blender.

Blend until smooth. Add the black beans, eggs, sugar, vegetable oil, and optional alcohol-free vanilla flavoring to a blender or food processor. Blend until smooth, scraping down the sides as needed.

Add the dry ingredients. In a small bowl, combine the cocoa powder, baking powder, and salt. Add the mixture to the blender and blend briefly until everything is evenly incorporated.

Smooth dark chocolate cake batter inside a blender pitcher, with small air bubbles on the surface. — Smooth chocolate batter blended with black beans, cocoa powder, and other simple ingredients.

Fill the cake pan. Pour the batter into the prepared pan and spread it evenly with a spatula.

Bake the cake. Place the pan on the center oven rack. Start checking after about 28 minutes. The center should be set, and a toothpick inserted into the middle should come out without wet batter. A few moist crumbs are fine.

Single-layer chocolate cake with a cracked top in a round metal pan on a cooling rack. — Black bean chocolate cake in its round baking pan before cooling and slicing.

Cool before slicing. Let the cake cool in the pan for 10–15 minutes, then carefully transfer it to a wire rack. Allow it to cool completely before slicing.

Serving and Storage

Serving: Let the black bean chocolate cake cool completely before slicing. Serve it plain, or cut it into smaller portions for an easy dessert.

For a traditional layered chocolate cake, try our homemade Linda’s Fudge Cake copycat recipe.

Refrigerating: Store the cake in an airtight container in the refrigerator for up to 3–4 days. Refrigerate it within 2 hours of baking.

Freezing: For longer storage, wrap individual slices tightly and place them in a freezer-safe container. Thaw overnight in the refrigerator before serving.

Single slice of black bean chocolate cake on a white plate, showing a dense, moist chocolate crumb. — A slice of black bean chocolate cake with a dense chocolate crumb and a naturally baked top.

Frequently Asked Questions

What does black bean chocolate cake taste like?

This cake is designed to have a chocolate-forward flavor, with cocoa powder providing most of the chocolate taste. Black beans have a mild, earthy flavor that may still be noticeable. Blending them until smooth helps create a more even texture.

What do black beans replace in baking?

Blended black beans can provide moisture and structure in recipes that use little or no flour. In this chocolate cake, they form the base of the batter, while the eggs help hold everything together during baking.

Is black bean chocolate cake healthy?

Black beans provide fiber and some protein, but this cake also contains sugar and oil. It’s still a dessert, and its nutritional value depends on the ingredients and portion size. It shouldn’t automatically be considered low-sugar or high-protein.