Black Bean Chocolate Cake. I use handheld mixer to pulverize beans smooth. When smooth, add in coconut oil and honey. This gluten-free chocolate cake is so decadent and moist, you'll never guess its secret ingredient - black beans!

If desired, dust cake with espresso powder and/or additional cocoa powder and serve with berries and/or Sweet Cashew Cream. This healthy Black Bean Chocolate Cake, is deliciously rich and moist, yet contains no sugar or flour, and it's very low fat and low calorie. This is the perfect clean eating dessert recipe if you are dieting, are on weight watchers, or just looking to minimize sweets but still enjoy a treat every now and then. You can cook Black Bean Chocolate Cake using 15 ingredients and 13 steps. Here is how you achieve that.

Ingredients of Black Bean Chocolate Cake

Prepare 6 tbsp of cocoa powder.
Prepare 2 tsp of baking powder.
You need 1 (15 oz) of can of unseasoned black beans.
It's 1 tbsp of vanilla.
It's 1/2 tsp of salt.
You need 1 tsp of espresso powder (optional).
You need 5 of large eggs or 4 jumbo eggs.
It's 1/3 cup of chocolate chips, melted.
You need 5 1/2 tbsp of oil (canola is fine, probably can use other oils).
You need 1/3 cup of sugar.
It's of Optional ingredients for mixing in.
It's of Chocolate chips.
Prepare of Chopped walnuts.
Prepare of Shredded coconut.
Prepare of Etc.

In a large mixing bowl, beat together the remaining low fat spread and sugar. using a hand-held electric whisk until pale and fluffy. Blend on high until the beans are completely liquefied. In a separate bowl, whisk together the cocoa powder, baking powder and baking soda. This particular version is a riff from one I found on Healthy Indulgences, a blog about baking without sugar,.

Black Bean Chocolate Cake instructions

Preheat oven to 350°F..
Grease a 9" cake pan and dust with cocoa powder. Line bottom of tin with a parchment round and grease the parchment..
Sift the cocoa powder into a bowl, add the baking powder, and whisk to combine..
Drain and rinse the black beans. Blend the beans, vanilla, salt, espresso powder if using, and 3 large eggs or 2 jumbo eggs in the blender until smooth..
Pour the bean mixture into a bowl and mix in the melted chocolate and the oil..
In another bowl, beat the remaining eggs and the sugar on high until light yellow in color and about doubled in volume..
Mix the cocoa powder into the bean mix..
Gently stir/fold the egg/sugar into the bean mix until combined..
Fold in any optional mix-in ingredients you're using (e.g. chocolate chips)..
Pour into cake pan. Smooth top..
Bake for 30min..
Cool on rack in the tin for 10-15min, then turn out onto the rack and cool to room temperature..
The flavor develops and deepens a lot as it sits, so for best flavor let it sit overnight before eating. Heat pieces in the microwave before serving..

For a layer cake, double the recipe. ingredients. In a large bowl, mash slightly with a fork the black beans with the liquid from the can, leaving about half of the beans intact. Add the applesauce and cake mix. Black beans are the best thing to happen to baked goods since canned pumpkin! You won't believe how delicious this chocolate cake is.