Easy Chocolate Black Bean Cake – Moist and Flourless

This easy chocolate black bean cake is rich, moist and simple to make, with no wheat flour needed. Blended black beans and ground almonds give it a soft, dense texture, while unsweetened cocoa adds a deep chocolate flavour.

The batter comes together in a food processor in around 10 minutes, using tinned black beans and everyday baking ingredients. Serve it plain with a cuppa, pair it with fresh strawberries, or add a drizzle of melted chocolate for a finishing touch.

Prep time: 10 minutes
Baking time: 35–40 minutes
Makes: 12 slices
Tin: 18cm round springform tin

Try another pancake recipe:

• Flourless Chocolate Cake
•  Healthy Brownie Muffins
• Low-Calorie Chocolate Shell Cakes (Madeleines)

Ingredients

• 1 × 400g tin black beans, drained and thoroughly rinsed
• 5 large eggs
• 50g unsweetened cocoa powder
• 4 level tbsp ground almonds
• 5 level tbsp brown sugar
• 5 level tbsp granulated baking sweetener with a sugar-equivalent sweetness
• 1 tsp vanilla extract
• 1 tsp baking powder
• ½ tsp bicarbonate of soda
• 50g reduced-fat vegetable spread suitable for baking, melted and cooled slightly
• A little cooking spray, for greasing

To serve, optional: fresh strawberries, raspberries or a drizzle of melted dark chocolate.