I love incorporating black beans into baked goodies. It’s great to be able to replace your everyday flour with a better for you ingredient. I add black beans to protein bars, brownies and cakes and few are wise to my sneakiness 🙂 Here’s a Sweet Chocolate Black Bean Cake.
My motivation for this cake was my 20 month old daughter, Genevieve, who will eat virtually nothing. Some days she seems to like cheesy grits, peanut butter, berries, spaghetti with tomato sauce, dark chocolate and eggs fried over hard. Other days she rejects just about everything. I try not to get too upset over her appetite, or the lack thereof. “They” say that a toddler won’t let themselves starve – they’ll eat when they’re hungry. Though those 5 bites of food she ate for breakfast and lunch combined hardly seem nutritional enough for her little growing body. So I stress.
I get excited when I find new kiddo friendly recipes. The black beans and nuts in this recipe make this sweet treat a healthy treat loaded with folate, protein, fiber and iron….just to name a few.
This cake is quick and easy to make – just throw all the ingredients in your food processor and bake. It doesn’t get much simpler than that.
Everyone, including the finicky little eater who frequently goes on hunger strikes, enjoyed this Chocolate Black Bean Cake. It’s delicious and super moist. Oh – and no one would ever guess there’s black beans in it. So go ahead and tell them…or don’t 🙂
I do hope you give this Chocolate Black Bean Cake recipe a try the next time you’re craving something sweet yet nutritious! Thanks so much for stopping by! Happy Baking!
Recipe Inspired by Playful Pantry – Check em’ Out!!!
Sweet Chocolate Black Bean Cake
- 15 ounce can black beans drained and rinsed thoroughly (approx 1½ cups)
- 1/2 cup pure cane sugar can substitute granulated sugar
- 1/4 cup turbinado sugar can substitute brown sugar or piloncillo
- 1/2 cup finely chopped nuts
- 3 tablespoon cocoa powder I prefer Dutch process
- 4 tablespoon butter at room temperature
- 1/2 teaspoon baking powder
- pinch of salt
- 2 large eggs
- powdered sugar for dusting
- Preheat the oven to 300 F. Grease or spray an 8x8" baking pan.
- Drain and rinse black beans thoroughly. This is best done in a colander.
- Combine black beans, sugars, chopped nuts, cocoa powder, butter, baking powder and salt in a food processor.
- Process until smooth, stopping once or twice to scrape down sides with a spatula if necessary.
- Add in eggs and pulse/process to combine.
- Pour mixture into prepared pan.
- Bake for 35 - 40 minutes or until center is firm and the edges get slightly crisp.
- Cool on a wire rack.
- To serve, cut into bite sized squares and sprinkle with powdered sugar. Enjoy!
- Store covered in fridge.
Dawn @ Words Of Deliciousness
I love the fact that you are made these yummy looking chocolate cake bite healthier with black beans. I have never baked with black beans before, I will have to try it.
Thanks so much Dawn! I love sneaking black beans into chocolate cakes and brownies – no one ever guesses they’re in there 🙂
Neeli @ Neeli's Unique Creations
I love sneaking healthy ingredients into food and think it’s such a great idea to do for picky kids or picky dads. My daughter and fiance don’t like beans and they have grown tired of oatmeal, so I find ways to sneak it into different foods, but I tell them anyway, ha ha. I’ve seen a lot of recipes for black beans brownies, and a few for black bean cakes, but never tried them. This recipe looks so good, moist, full of chocolate goodness.
Thanks so much Neeli! I try to sneak healthy stuff into as much baked goodies as I can. Lol – that way I can justify making and eating so much of it 🙂 Black beans are awesome in cakes, brownies and even protein bars – you should definitely give it a try!
Oh, Thank You! Finally a healthy dessert recipe without the guilt! This recipe is going to be a winner in my household!!! So excited to try it!!!
Yay! So glad to hear you like the recipe! Thanks for stopping by Katie 🙂
Very good chocolate black bean cake! I put coconut cream milk frost that my boys made.
Yummy!! ust thinking about I want more.
Yay! So glad you enjoyed it! Your coconut cream frosting sounds like a perfectly delicious topping…I want some now, too 🙂 Thanks so much for stopping by!
Any wait cooking tonight will use truvia for cane and brown sugar
Would love to hear how it turned out with truvia!
These are stupendous! Magnificent!! ….ok, I know, settle down. But I baked these ~ with no disrespect to your posted recipe ~ but I added a few pumpkin seeds, sunflower seeds and pecans. These were the first ingredients in the food processor, since my pecans were whole to start with. A handful of semi sweet chocolate chips and maple syrup as my sweetener of choice. This turned out like a prize-winning chocolate cake. As a classically trained chef, I’ve seen a lot of wonderfully unhealthy cakes in my day. It’s nice to see the direction cookery has taken. Now if only we could keep our ingredients pure and non-GMO, but hey… one baby step at a time I guess. Thanks very much for sharing this terrific recipe.