Method
- Prepare the oven and tin. Heat the oven to 180°C/160°C fan. Lightly grease an 18cm round springform tin and line the base with baking paper.
- Blend until smooth. Put the drained beans, eggs, cocoa powder, ground almonds, sugar, sweetener, vanilla, baking powder, bicarbonate of soda and melted spread into a food processor. Blend thoroughly, scraping down the sides until no visible pieces of bean remain.
- Fill the tin. Pour the batter into the prepared tin and gently smooth the surface.
- Bake for 35–40 minutes. The cake is ready when the centre feels set and a skewer inserted into the middle comes out with a few moist crumbs but no liquid batter.
- Cool before slicing. Leave in the tin for 10 minutes, then carefully release the sides. Allow the cake to cool completely before decorating.
- Serve. Cut into 12 slices and finish with berries or a drizzle of melted chocolate, if desired.
Tips for a Moist Chocolate Cake
- Drain the beans well: excess water can affect the consistency of the batter.
- Blend thoroughly: a smooth mixture gives the cake a more even texture.
- Check the sweetener label: concentrated sweeteners cannot always replace sugar spoon for spoon.
- Avoid overbaking: start checking at 35 minutes to help keep the centre moist.
Storage and Freezing
Once cool, store the cake in an airtight container in the fridge for up to three days.
To freeze, wrap individual slices and place in a freezer-safe container for up to two months. Defrost in the fridge before serving.
Frequently Asked Questions
What do black beans do in chocolate cake?
Blended black beans add body and moisture, helping form the cake’s texture without wheat flour.
Does black bean cake taste like a traditional chocolate sponge?
It has a denser, moister texture than a traditional sponge. Cocoa and vanilla provide the main flavour, although the finished taste depends on the ingredients used.
Can I use dried black beans?
Yes, but they must be fully cooked, cooled and drained first. Match the drained weight of the tinned beans rather than using 400g of dried beans.
Is this chocolate cake gluten-free?
The recipe contains no wheat flour. If you need it to be gluten-free, use baking powder and other packaged ingredients labelled gluten-free.
Does this cake contain nuts?
Yes. It contains ground almonds, as well as eggs. Check the spread and optional chocolate for other allergens.
