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.

Black Bean Chocolate Cake (Easy Blender Recipe)

Description

This black bean chocolate cake uses canned black beans, cocoa powder, eggs, and simple pantry ingredients. The batter comes together in a blender and bakes in one round cake pan, with no flour needed.

Ingredients

Scale

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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Instructions

Prepare the pan. Preheat the oven to 350°F (175°C). Lightly grease an 8-inch round cake pan and line the bottom with parchment paper.
Drain the beans. Rinse the black beans thoroughly and let the excess water drain off.
Blend the wet ingredients. 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, mix the cocoa powder, baking powder, and salt. Add them to the blender and blend briefly until evenly combined.
Transfer the batter. Pour the batter into the prepared cake pan and spread it evenly with a spatula.
Bake. Bake on the center oven rack, beginning to check at 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.
Cool and serve. Let the cake cool in the pan for 10–15 minutes before carefully transferring it to a wire rack. Cool completely before slicing.

Notes

Drain the black beans well before blending.
Use unsweetened Dutch-process cocoa powder, not hot chocolate mix.
Baking time may vary depending on your oven and cake pan.
Let the cake cool completely before slicing.
Total time does not include cooling.
Nutrition information is estimated per slice, based on 8 servings. Actual values may vary depending on the ingredients used and portion sizes.

Prep Time: 15 minutes
Cook Time: 35 minutes
Category: Dessert
Method: Baking
Cuisine: American

Nutrition

Serving Size: 1 slice
Calories: 230 kcal
Sugar: 19 g
Sodium: 200 mg
Fat: 12 g
Saturated Fat: 2 g
Carbohydrates: 28 g
Fiber: 3 g
Protein: 6 g
Cholesterol: 100 mg