Flourless Black Bean Chocolate Cake

This flourless black bean chocolate cake is going to surprise you. It’s a delicious, moist, chocolate cake that’s completely flourless and gluten-free. You can also make it dairy-free with a simple swap. My recipe adds a decadent chocolate ganache topping to make this a dessert that will impress even the biggest critics. And no — it tastes nothing like beans! You would never know this cake was made with this unique ingredient.

Black bean chocolate cake topped with chocolate ganache.

Black beans make for a nutrient-dense substitute for flour, that because of their starchiness are an easy flour swap. The texture of this cake is very similar to any cake made with regular flour. My recipe calls for canned black beans, but you can make it with soaked dried and cooked beans too — it’s the same process.

This cake is perfect for people who cannot eat any gluten but still want a delicious dessert.

The ganache topping is extremely easy to make, but I’ll give you alternatives if you prefer something else. You can also just use your favorite buttercream recipe.

If you love this recipe, try my chocolate ganache tart and peanut butter chocolate buckeye cupcakes.

Ingredients (Any Notes, Variations, & Substitutions)

Black bean chocolate cake and chocolate ganache topping ingredients.
  • You can use butter or coconut oil interchangeably in this recipe. If you need to make it dairy-free. I recommend neutral coconut oil if you do not want any hint of coconut taste.
  • I have never made this recipe without eggs. If you do and it works out, please feel free to leave a comment telling me what you did, and I can add your tips to the recipe process to help others.
  • Make sure your beans are thoroughly mashed, the texture will be off if they’re not.
  • Instead of ganache, you can use your favorite buttercream frosting.
  • You can omit the ganache entirely if you wish, the cake really does stand on it’s own.
  • I love adding toasted coconut flakes.

Equipment

  • A food processor is highly recommended for blending the beans quickly and evenly. You can also try using a stand-mixer, blender, or hand-mixer. You can even mash the beans by hand if you’re very determined.
  • 9-inch springform cake pan.
  • Bowls, measuring cups and spoons, and a silicone spatula.

Step-by-Step Instructions (Recipe Process Photos)

Raw eggs and black beans in food processor.

Step 1: Preheat the oven to 350°F (175°C). Grease a 9-inch cake pan liberally with butter. In a blender or food processor, blend the black beans, 3 eggs, vanilla, and salt until smooth. Add the remaining 2 eggs, melted butter (or coconut oil), and blend again.

Chocolate black bean cake batter.

Step 2: In a large bowl, mix the cocoa powder, baking powder, and baking soda. Add the blended bean mixture to the dry ingredients, then stir in the maple syrup until you have a smooth batter.

Baked black bean cake inside springform cake pan.

Step 3: Pour the black bean cake batter into the prepared pan and bake for 35-40 minutes, or until a toothpick inserted into the center comes out clean. Let the cake cool completely in the pan before removing it.

Chunks of chocolate in heavy cream.

Step 4: Make the ganache: Heat the heavy cream in a small saucepan over medium heat until it just begins to simmer; do not boil.

Place the chocolate in a heat-proof bowl and pour the hot cream over the chocolate. Let it sit for 1-2 minutes, then whisk until smooth and glossy.

Chocolate ganache being spread over cooled cake with silicone spatula..

Step 5: Let the ganache cool slightly until it thickens to a spreadable consistency, then pour over the cooled cake, spreading it to cover the top and sides.

The finished chocolate black bean cake.

Step 6: Serve cake with whipped cream and sliced strawberries or fresh fruit of your choice.

Black bean chocolate cake topped with chocolate ganache.
Slice of black bean cake topped with whipped cream and strawberries for serving.
The finished chocolate black bean cake.

Black Bean Chocolate Cake Recipe

This flourless black bean chocolate cake is going to surprise you. It’s a delicious, moist, chocolate cake that’s completely flourless and gluten-free.
Prep Time: 15 minutes
Cook Time: 40 minutes
Course: Dessert
Cuisine: American
Diet: Gluten Free, Vegetarian
Servings: 8
Calories: 513kcal
Author: Jana Dziak

Ingredients

For The Cake:

  • 1 15 oz Canned Black Beans (unseasoned) Or 1 1/2 cups cooked black beans
  • 5 Large Eggs
  • 1 Tablespoon Vanilla Extract
  • 1 Teaspoon Baking Powder
  • ½ Teaspoon Baking soda
  • ½ Teaspoon Fine Sea Salt
  • ½ Cup Unsweetened Cocoa Powder
  • ¾ Cup Maple Syrup
  • ½ Cup Butter, melted Or coconut oil for a dairy-free option.
  • 1 Tablespoon Espresso Powder Optional.
  • Whipped cream and sliced strawberries for serving.

For the Chocolate Ganache:

  • 1 Cup Heavy Cream
  • 8 Ounces Semi-sweet chocolate chips or chopped chocolate

Instructions

Make The Black Bean Cake

  • Preheat the oven to 350°F (175°C). Grease a 9-inch cake pan liberally with butter.
  • In a blender or food processor, blend the black beans, 3 eggs, vanilla, and salt until smooth. Add the remaining 2 eggs, melted butter (or coconut oil), and blend again.
  • In a large bowl, mix the cocoa powder, baking powder, and baking soda. Add the blended bean mixture to the dry ingredients, then stir in the maple syrup until you have a smooth batter.
  • Pour the batter into the prepared cake pan and bake for 35-40 minutes, or until a toothpick inserted into the center comes out clean. Let the cake cool completely in the pan before removing it.

Make The Chocolate Ganache Topping

  • Heat the heavy cream in a small saucepan over medium heat until it just begins to simmer; do not boil.
  • Place the chocolate in a heat-proof bowl and pour the hot cream over the chocolate. Let it sit for 1-2 minutes, then whisk until smooth and glossy.

Assemble & Finish The Cake

  • Let the ganache cool slightly until it thickens to a spreadable consistency, then pour over the cooled cake, spreading it to cover the top and sides.
  • Serve cake with whipped cream and sliced strawberries or fresh fruit of your choice.

Nutrition

Calories: 513kcal | Carbohydrates: 40g | Protein: 8g | Fat: 37g | Saturated Fat: 22g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 10g | Trans Fat: 0.5g | Cholesterol: 182mg | Sodium: 418mg | Potassium: 410mg | Fiber: 4g | Sugar: 30g | Vitamin A: 975IU | Vitamin C: 0.2mg | Calcium: 128mg | Iron: 3mg
Tried this recipe?Let us know how it was!

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