December 4, 2018

Flourless black bean chocolate cake


This gluten-free chocolate cake is made with black beans as the secret ingredient! It's my mom's 63rd birthday this week and just like last year she requested this chocolate black bean cake without any frosting (she never eats frosting). My mom provided me with a recipe for the cake she wanted me to make for her birthday last year, but she wasn't sure where it came from and this is my modified version of what she gave me. This cake is a hit with everyone who has tried it. To me, it's like a cross between a cake and a brownie - a little dense, but still with a cake-like texture. You can't taste the beans at all - no one guesses what the secret ingredient is in this cake. You can definitely double this recipe and make a layer cake with frosting if you would like, but since my mom doesn't like frosting, I simply dusted it with a little powdered sugar and cocoa powder and put a dollop of whipped cream on for serving - a really simple and rustic cake. The morning you are making this cake, set aside a tablespoon of coffee for the recipe. This recipe will make one 9-inch round cake.


Flourless black bean chocolate cake
1 can (15 oz.) black beans, drained and rinsed
5 large eggs
2 teaspoons pure vanilla extract
1/4 teaspoon salt
3/4 cup sugar
1 tablespoon strong brewed coffee (liquid)
6 tablespoons unsalted butter, softened, plus more for greasing
6 tablespoons cocoa powder, plus more for dusting
1 teaspoon baking powder
1/2 teaspoon baking soda
powdered sugar and/or whipped cream, for serving, optional

Preheat the oven to 350 degrees. Butter a 9-inch round cake pan and dust with cocoa powder.

Place the black beans, eggs, vanilla, salt, and sugar in a food processor and process until smooth. Add the coffee through baking soda and process on high for a full minute or until completely smooth.

Pour into the prepared pan and baking for 30-35 minutes, or until an inserted toothpick comes out clean. Let cool for about 15 minutes and then remove to a cooling rack to fully cool. Top with powdered sugar (mixed with more cocoa powder, if desired) or whipped cream, or frost if desired.


What was I cooking one year ago?: whole wheat squash & cranberry muffins
Two years ago?: ham & cheese spaghetti squash bake
Three years ago?: shoofly pie
Four years ago?: whole wheat acorn squash waffles
Five?: pumpkin spice steel cut oats
Six?: West African chicken & peanut stew
Seven?: apricot glazed chicken w/ almonds
8?: molten chocolate lava cake 

6 comments:

  1. I baked one long long time ago and it was really delicious! Yours looks great, Amy, and I might just bake one in this holiday season too.

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  2. This looks terrific! I have a recipe for flourless black bean brownies somewhere, but this cake look much, much better. Thanks!

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  3. looks delicious! i love making things with secret ingredients like this. :)

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  4. A chocolate cake made with black beans? And here I thought a chocolate cake made with beets was weird but turned out to be absolutely delicious! I'm sure this would have the same results. I do have a question. Am I correct in assuming that the tablespoon of coffee is coffee grounds?

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    1. It's a tablespoon of strong liquid coffee. I will update to make that clear. Thanks!

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  5. holy smokes, that's a dark and decadent cake! i'm very familiar with black bean brownies, but i REALLY like the idea of a cake!

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