Black Bean Chocolate Cake – Flourless and Gluten Free















This cake is so moist and delicious your guests will never guess the surprise ingredient…. black beans!

The best part about this cake is that it’s totally budget-friendly. It’s basically beans, eggs, and cocoa. That gives you no excuse to not try it.


1-15 ounce can of unseasoned black beans
OR 1 1/2 cup cooked beans, any color
5 large eggs
1 tablespoon pure vanilla extract
1/2 teaspoon sea salt
6 tablespoons unsalted organic butter OR coconut oil
1/2 cup of honey or other sweetener + 1/2 teaspoon pure stevia extract
6 tablespoons unsweetened cocoa powder
1 teaspoon aluminum-free baking powder
1/2 teaspoon baking soda
1 tablespoon water (omit if using honey)
Mint Chocolate variation:
2 teaspoons mint extract (in place of 2 teaspoons vanilla)


Preheat oven to 325 degrees Fahrenheit.
Spray a 9 cake pan with extra virgin olive oil cooking spray, or just grease it with a thin layer of butter.
Dust cocoa all over the inside of the pan, tapping to evenly distribute.
Cut a round of parchment paper and line the bottom of the pan, then spray the parchment lightly.
Drain and rinse beans in a strainer or colander. Shake off excess water. Place beans, 3 of the eggs, vanilla, stevia (if using) and salt into blender. Blend on high until beans are completely liquefied. No lumps! Whisk together cocoa powder, baking soda, and baking powder.
Beat butter with sweetener until light and fluffy.
Add remaining two eggs, beating for a minute after each addition.
Pour bean batter into egg mixture and mix.
Finally, stir in cocoa powder and water (if using), and beat the batter on high for one minute, until smooth. Scrape batter into pan and smooth the top.
Grip pan firmly by the edges and rap it on the counter a few times to pop any air bubbles.
Bake for 40-45 minutes. Cake is done with the top is rounded and firm to the touch.
After 10 minutes, turn out cake from pan, and flip over again on to a cooling rack. Let cool until cake reaches room temperature, then cover in plastic wrap or with cake dome (I use an overturned plastic chip bowl). For BEST flavor, let cake sit over night. I promise this cake will not have a hint of beaniness after letting it sit for eight hours! If you are stacking this cake, level the top with a long serrated knife, shaving off layers until it is flat and even. Frost immediately before serving


1/2 cup (1 stick) unsalted organic butter,
1/4 cup sugar
5-6 tablespoons unsweetened cocoa powder
2 tablespoons half and half OR coconut milk
1 teaspoon pure vanilla extract
Pinch of sea salt
Good-tasting pure stevia extract, to taste
Optional addition for a glossy finish:
1 fresh organic egg yolk


Cream the butter in a small bowl until fluffy.
Stir sweetener into butter with a spatula, then beat until smooth.
Slowly blend in the cocoa powder (unless you want to redecorate your kitchen), vanilla, and sea salt.
Beat in the half and half and egg yolk, if using.
Add stevia, starting with 1/16 teaspoon. You’ll probably use less than 1/4 teaspoon. Just keep tasting and adjust sweetness to your liking.


Adapted from


  1. This cake is DELICIOUS! I was absolutely amazed at how much better it was than I could have hoped. It was way more moist than a cake made with flour and was incredibly flavorful. Everyone who tried it was completely in love with it and could not stop eating it. My only issue was with the icing, which I found to be a bit runny. However, that was a super easy fix – I just added some icing sugar. I will definitely be makings this again…maybe even this week!

  2. This cake was a total hit !!!! Thank you for posting! The cake would have been done in one sitting if we didn’t decide to save for the rest of the family! This recipe is totally a keeper:))))) thanks again!

        1. Half & Half is about half the way to being what milk straight from a cow is before all the cream is stripped from it. To someone who grew up with un-pasturized, un-homogenized milk with ALL the cream in it, the stuff that stores sell as ‘Whole’ milk is really skim milk.

        1. Its also called Blend and Cereal Cream, here in Canada .. its labeled as 10% milk fat. Coffee cream is 18% milk fat; whole milk is 3.5% milk fat and so on.

  3. I made this recipe for cupcakes and I didn’t even frost them, they were devoured in minutes!!! So delicious and moist! I did add 2 extra TBSP of cocoa and 3 TBSP of sugar, I did not have the sweetener and the sweetness was to my taste. Also, make sure to use good dark Dutch cocoa for the rich chocolate taste:) Thank You for posting this recipe, it’s so hard to find a delicious gluten free dessert recipe!

  4. Awesome recipe! I used coconut oil, agave syrup and honey- the best fat free, wheat free refined sugar free cake ever- GENIUS!!!!
    Ps: keep at room temp and not too cold otherwise it goes hard, it needs to stay moist.

  5. This flourless chocolate cake sounds too good to be true. I’m going to make it this weekend and was curious if someone has access to the nutritional facts: i.e……calories/protein/carbs/fiber etc per serving? Thanks for posting!!!! Can’t wait.

  6. The recipe only calls for 1 9″ pan but the picture is a stacked cake. So does the recipe actually make enough for 2 9″ rounds or does it need to be doubled to accommodate a stacked cake? I’m assuming it might be too moist to split 1 round to stack. If anyone knows then please let me know. I’d love to make this cake for someone’s birthday! Thanks!

    1. Hello! Made this tonight. It was a huge hit! The picture is deceiving as the recipe only makes one cake. If you want to make the double layer you would need to make 2 batches or double it. I would also double the icing. Read the directions carefully as there is a lot of ‘technique’ but it is easy and well explained 🙂 Enjoy!

  7. I was not expecting the results I got from this recipe at all. I’ve never made any GF recipes, and I’ve certainly never baked flourless cake. I was sure this would come out with a weird texture or be just not quite there taste wise.
    Boy was I wrong! I could not have been more surprised when I bit into this amazing creation. No bean flavor at all. The texture was silky but very cake like, I seriously couldn’t eat it quickly enough.
    I used half butter and half coconut oil, also I only had 3 eggs so I subbed 2 Tbsp flax meal + 6 Tbsp water for the missing two eggs. Instead of icing it i just drizzled on a melted mixture of coconut oil, dark chocolate peanut butter, and butterscotch chips.
    It tastes like a Butterfinger.

  8. I omitted the Stevia and added a splash of Irish Cream. This cake is SO GOOD. The texture is great. I was a little worried as the cake batter seemed really liquidy, but it baked beautifully. It looked and tasted really, really good. I am not on a gluten-free diet, but thought I would give it a try. If you are curious, I can attest it is worthy!

  9. this cake is amazing. healthy. very flavourful. recipe makes one layer and enough icing to cover it. the sugar in the icing is regular granulated sugar. only 1/4 c. of sugar per layer in the cake and icing combined. did a dinner party last night and served it with homemade raspberry ice cream. it was a hit. a definite must try recipe for the health minded as well as the chocolate lovers. 🙂

  10. This is the frosting breakdown – again for 12 servings. I did not add egg yolk. And I used 10% cream (aka cereal cream) for the half-and-half.


    Calories (kcal) 87.7
    Fat (g) 8.3
    Saturated Fat (g) 5.2
    Trans Fat (g) 0.4
    Cholesterol (mg) 21.1
    Sodium (mg) 2.7
    Potassium (mg) 47.1
    Carbohydrate (g) 4.2
    Fibre (g) 0.9
    Sugar (g) 2.5
    Protein (g) 0.7
    Vitamin A (RAE) 66.9
    Vitamin C (mg) 0.0
    Calcium (mg) 8.5
    Iron (mg) 0.4
    Vitamin D (μg) 0.1
    Vitamin E (mg) 0.2
    Thiamin (mg) 0.0
    Riboflavin (mg) 0.0
    Niacin (NE) 0.2
    Folate (DFE) 1.2
    Vitamin B6 (mg) 0.0
    Vitamin B12 (μg) 0.0

  11. I just did a quick calorie count and if you use this recipe pretty exactly it’s 338 calories when served between 8 people, 2.5g fibre, 17.7g carbs and 6.8g protein. That’s with Rapadura as the only sweetener(no stevia), red kidney beans and coconut oil instead of butter in the main mix. Hope that helps Marilyn

  12. I made this cake. It was delicious. I just made it again, but used coconut oil instead of butter. It’s cooling as I write this. Looking forward to enjoying a piece.

  13. I baked this cake yesterday following the recipe to a T, except substituting maple syrup for the honey and stevia, and let it sit overnight. With all the eggs and the beans we decided to try it for breakfast, both without frosting and then with whipped cream – one piece each way for statistical significance, of course. It. Is. Fabulous. QUESTION: One step in the recipe seems a little strange, but I followed it – the one that says to dust the pan with cocoa powder BEFORE putting the parchment paper into the pan. My sensibility tells me to dust the pan with cocoa powder AFTER putting down the parchment and spraying it. What’s the rhyme and reason behind the dusting of cocoa underneath the parchment? A thousand thank you’s for this recipe, so that my GF husband can enjoy truly great chocolate cake again, and so that we can feel justified in having cake for breakfast.

  14. I bake a lot, and this is genuinely one of the best chocolate cakes I’ve ever had and the best one I’ve ever made. I did use real sugar as I was making it more for the novelty of using black beans than anything else. This recipe has just replaced every other chocolate cake recipe I’ve ever used. Thanks so much!

  15. This cake is awesome! It’s really moist and luscious, and never too sweet. Used coconut oil instead of butter for the batter, and made another frosting. Just after it cooled a little I couldn’t resist and tried it, and there was no hint of bean flavor. Even my husband, who’s always recalcitrant regarding “alternative” ingredients, gobbled two large slices despite I told him about the beans. Definitely a huge WIN!
    Thank you very much for sharing this recipe!

  16. Has anyone else had an issue with the batter running over the side of the pan? Or is that just me. I typically divide this between two 8″ rounds.

  17. If you live at high altitude, you will need to decrease the baking powder by 1/8 tsp. I know that doesn’t seem like much, but that’s what I had to do and it made all the difference. I also had to increase the baking temp. by 15 degrees and time by about 10 minutes.

  18. At first I doubted this recipe because I mean, using black beans instead of flour? what the?! but oh my was I wrong!!!! Chocolate cake has always been my favorite cake flavor and this cake just proves how amazing chocolate cake can be. Probably the best chocolate cake I’ve made in a while. Loved that it’s almost guilt-free and still delicious! Also loved how the beans give this cake a perfectly moist texture. I used coconut oil instead of butter and it turned out better than I expected it to because it gives it a sweet and healthier flavor to it. Totally gonna do this cake again, no doubt about it. I soo recommend it!

  19. If any of you have doubts about this recipe- THROW THEM OUT THE WINDOW!! This cake is SO delicious! My family didn’t even know it was made with beans and honey until I told them. My husband basically begged me to make it, again- so I did 🙂 This cake is going to be a regular staple in our home. Thank you for sharing this recipe.

  20. How many different kinds of Stevia have you tried? There is a brand that I bought that was very bitter. It was disgusting. Sometimes you have to try different brands. My guess is that maybe the “cheap” brands (the bitter ones) use the stems or something, while the better brands use the leaves only. Trust me, Stevia is not bitter. But there are some that are.

  21. Hi! I am going to make this cake this weekend for my son’s birthday and was wondering, how do I store the cake, refrigerator or room temperature? Another question, did you use granulated sugar or powdered sugar for the frosting? Thanks! I can’t wait to try it and share with my gluten free friends.

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