Flourless Chocolate Cake (with a secret ingredient!)


Today I give you chocolate cake.  Because as far as I’m concerned it’s necessary.  Everyone needs chocolate cake with chocolate frosting in their life every once and awhile, and this cake is rich, decadent, and super chocolaty.  You’re welcome.


For Valentine’s Day this year I decided I wanted to make a classic chocolate cake.  As much as I love my raw chocolate cheesecake, this year I wanted a baked cake slathered in way to much frosting.  I’ve always loovvvveed frosting.  I was that kid at birthday parties fighting for the end piece with the most frosting roses!  Ironically now I can’t handle eating tons of sugar at once, but every once in a while the cake and frosting craving hits.  Hard.

I went out on a limb with this cake, deciding I wanted to make it out of beans.  Hey, I’ve made cookie dough dip out of garbanzo beans and flatbread out of red lentils so why not a chocolate cake out of black beans?  While I knew it was a stretch I gave it a go anyway.  Somehow I nailed it on the first try and Nick and I had one hell of a Valentine’s Day dessert!!


Since then I’ve made this cake a few more times and every one was devoured without my friends and family knowing this cake is totally flourless and made of beans. Only after everyone raved about how tasty it was did I tell them my little secret.  Nobody could believe it!  Healthy meets happy in every slice of this cake and it will leave you totally satisfied, chocolate craving cured and your kick-ass cake filling met.  I already have one of these bad boys made, sliced, and frozen ready for easter this Sunday.  I love cooking and baking in advanced when I know I am super busy before a holiday, and this cake freezes well.

Wether you are looking add some healthy treats to your diet or simply want to spice up your cake collection, try this flourless chocolate cake!



Flourless Chocolate Cake

makes 2 6″ cakes


2 cans black beans, rinsed or about 4 cups cooked black beans

6 eggs, room temperature

3/4 cup maple sugar or coconut sugar*

1/2 cup coconut oil, melted

2/3 cup unsweetened cocoa powder

1 Tbsp vanilla extract

1/4 tsp sea salt

3/4 tsp baking soda

1 1/2 tsp baking powder


1 recipe raw fudgey date frosting


*add an additional 1/4 cup sugar if you like your cake super sweet


  1. Preheat the oven to 325 F.  Line two 6″ baking pans with parchment paper and lightly grease them with coconut oil.
  2. Add the eggs, black beans, maple sugar, vanilla, and coconut oil to the base of a high-speed blender and process until smooth.
  3. Add the unsweetened cocoa powder, vanilla, salt, baking soda, and baking powder and blend until smooth.
  4. Pour the batter evenly between the two pans and bake for 30-40 minutes, or until a toothpick inserted in the center comes out clean.
  5. Allow the cakes to cool for 10 minutes in the pan, then remove from the pans and finish cooling on a wire rack.
  6. Place in the fridge for at least 30 minutes before frosting.


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