Black beans and chocolate are a magic and unexpected combo. Black beans disappear in this recipe while adding nothing but a nutrition benefit to the dessert!
I’ve been itching to try a flourless chocolate cake—they’re a favorite of mine, so I was not surprised that it was such a struggle to alter what is already a practically perfect dessert. In search of inspiration, I came across a version by Better Homes and Gardens (Black Bean Chocolate Cake). I used this recipe as a starting place, and then did what I always do when I bake– look for ways to both reduce the sugar and to keep the flavor, making it a healthier option.
It turned out so well, I was eager to share with you the results! The cake-like texture remained, plenty of sweetness to go around, and very flexible to decorate with fun toppings. I generated the nutrition info for anyone who is interested as well.
This flourless chocolate cake can be made for any occasion. If you want, you can surprise your guests about the secret ingredient after they enjoy the dessert and look for the astonished look you likely will receive!
1/3 cup coconut oil
1 tbsp water
4 large eggs
1 15oz can black beans (drained)
1/2 cup date paste*
3/4 cup packed brown sugar
1 tbsp vanilla extract (I like to use Madagascar vanilla bean paste)
1/3 cup cocoa powder
1 tsp baking powder
1/2 tsp baking soda
pinch of salt
1/2 cup chocolate chunks or chips*
Heat oven at 350 degrees F. Prepare a 9 inch cake pan by covering with coconut oil followed by a light dusting with cocoa powder. I also lined only the bottom of the pan with parchment paper (oiled and powdered).
In a small bowl, mix cocoa powder, baking powder, baking soda, and pinch of salt. Set aside.
In a blender or food processor, blend sugar, dates, black beans and vanilla until smooth. Depending on how soft your dates are that will make a difference in how well they blend. I always try to soak my dates overnight and that easily softens them right up to blend well. Don’t forget to take out the pits 🙂
Add coconut oil, water and eggs to blender. Make sure coconut oil is in liquid form (you may need to zap it in the microwave for a few seconds). Blend until smooth.
Add dry ingredients and blend until just mixed.
Pour half the batter into prepared cake pan. Scatter the chocolate on top (in the photo I am using Enjoy baking chips but I prefer to use a good dark chocolate bar, broken into pieces). Pour remaining batter on top.
Bake between 35 and 40 minutes or until toothpick comes out clean. Let cool completely. Garnish with powder sugar, sliced almonds, cocoa nibs and/or fresh berries.
* Usually when I bake with dates, I prefer to make them into a paste first. However,as thisuses ablender, this step isn’t necessary.Ifyoudecidetoblend thedateswiththebeans(aswholedates)it’s crucialthattheyareniceandsoft, otherwisethe texture won’t be smooth.
Above is the nutrition label as it relates to approximately 1 slice of the cake or 1/14th of the cake (Not including any of the optional toppings). I love that you still get a little bit of protein and fiber in this delicious treat!