This Chocolate Cake Has Got a Secret and it Will Blow Your Mind!


I found this recipe over on Healthy Indulgences a while ago and it intrigued me, not only is it sugar free but it’s also gluten (and flour) free and it has a secret.

Do you want to know what it is? Black beans!! I know! Cake using black beans instead of flour?! I was skeptical but the kicker is – it actually tastes GOOD! In fact it’s more than good – it’s delicious! Just to be sure I tested it out for my brothers birthday the other day and it was a hit!

The recipe is below, give it a try, I promise you won’t be disappointed.

Healthy Chocolate Cake with a Secret
  1. One 15 ounce can (or 15 ounces, cooked) unseasoned black beans* (or 1 1/2 cup cooked beans, any color)
  2. 5 large eggs
  3. 1 tablespoon pure vanilla extract
  4. 1/2 teaspoon sea salt
  5. 6 tablespoons unsalted organic butter OR coconut oil
  6. 1/2 cup + 2 Tablespoons honey (+ 1/2 teaspoon pure stevia extract – I only used honey – no stevia and it was perfect)
  7. 6 tablespoons unsweetened cocoa powder
  8. 1 teaspoon baking powder
  9. 1/2 teaspoon baking soda
  1. Preheat oven to 325 degrees Fahrenheit (163 degrees Celsius).
  2. Spray a 9″ cake pan with extra virgin olive oil cooking spray, or just grease it with a thin layer of butter.
  3. Dust cocoa all over the inside of the pan, tapping to evenly distribute.
  4. Cut a round of parchment paper and line the bottom of the pan, then grease the parchment lightly.
  5. Drain and rinse beans in a strainer or colander. Shake off excess water.
  6. Place beans, 3 of the eggs, vanilla, stevia (if using) and salt into blender.
  7. Blend on high until beans are completely liquefied. No lumps!
  8. Whisk together cocoa powder, baking soda, and baking powder.
  9. In a bowl, use a mixer to cream the butter with honey until light and fluffy.
  10. Mix in the two remaining eggs, beating for a minute after each addition.
  11. Beat the bean mixture the rest of the batter.
  12. Finally, stir in cocoa powder and beat the batter on high for one minute, until smooth.
  13. Scrape batter into pan and smooth the top.
  14. Grip pan firmly by the edges and rap it on the counter a few times to pop any air bubbles.
  15. Bake the cake or cupcakes for the recommended time (see Notes). Cake is done when the top springs back when you press on it.
  16. Remove cake to a cooling rack to cool for 10 minutes.
  17. Turn out cake from pan, and flip over again on to cooling rack.
  18. Let cake cool until it reaches room temperature, then cover in plastic wrap. For BEST flavor, let cake sit over night!
  19. If you are stacking this cake, level top with a long serrated knife, shaving off layers until the cake round is flat and even.
  1. *Rinse the black beans very well in a colander to wash off as much salt as possible.
  2. If you are baking the cake as a single round layer, bake for 40-45 minutes.
  3. If you are baking the batter as cupcakes, bake for 25 minutes.
  4. If you want a layer cake you’ll need to double the recipe.
By Lauren Benning


All you need for this amazing frosting (that tastes like that chocolate Duncan Hines stuff you buy at the store) is chocolate chips and coconut milk.

1 can (approx. 13.5 oz or 400 ml) full-fat coconut milk
1 bag dark chocolate chips (approx 9 oz or 285 grams)

Chill the can of coconut milk in the fridge overnight, when ready flip the can over and open with a can opener, there will be a chunky hard part on top and a watery part – pour the watery milky part out (I always save it for my smoothies) and put the hard part in a medium heatproof bowl.

Now add the chocolate chips and heat (either in the microwave checking every 20 seconds or so to see how melty they are or you can melt them over gently simmering water, either way stir now and then to encourage melting until smooth.

Cover the bowl and refrigerate for 2-3 hours until it firms up enough to whip into frosting. You really just have to eyeball it as it will differ depending on fridge or how much coconut cream you got.

When it’s firmed enough to your liking, whip it with electric beaters until smooth and creamy. If it’s still too firm, you can leave it out on the counter for a bit longer.

There you have it! Perfect whipped chocolate frosting!

If you try the cake, let me know what you thought!

photo (3)

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