Chocolate (Black Bean) Cake with Chocolate Frosting

I absolutely love sweets. What I love even more than sweets, is the cliche “guilt-free” desserts! Well, this cake is definitely a “guilt-free” dessert/snack/breakfast. This cake has no flour, no refined sugar, no artificial sweeteners, no dairy, and is still super moist. You honestly would have no idea it was made with black beans unless someone told you, or you were the one who made it! Most of the time, I do not frost it. I have tried a chocolate avocado frosting, but in my opinion, it does not keep well in the fridge. Unless you were planning on the whole cake being gone (birthdays, holidays, etc.) I would recommend not using an avocado frosting. I’ll include a delicious frosting that I’ve used previously that is absolutely delicious!

Follow this link for the original recipe along with the avocado chocolate frosting recipe if you’d like to try it!


  • Black beans (1-19oz can or 2 cups cooked)
  • 5 eggs
  • 6 Tbsp melted coconut oil
  • 1/2 cup honey
  • 6 Tbsp cacao/cocoa powder
  • 1 Tbsp vanilla extract
  • 1/2 tsp salt
  • 1 tsp baking powder
  • 1/2 tsp baking soda
  1. Preheat oven to 325 degrees. Grease a 9″ cake pan with olive/coconut oil. Dust lightly with cacao/cocoa powder. *Optional – line the bottom of the pan with parchment paper and lightly grease.
  2. In a small bowl, mix cacao/cocoa powder, baking soda, and baking powder. Set aside.
  3. Strain and rinse beans. Put beans, 3 eggs, vanilla, and salt into a food processor. Process until smooth and there are no lumps from the beans.
  4. In a medium sized bowl, mix together honey and coconut oil. Once smooth, add two remaining eggs separately, beating until combined after each addition.
  5. Add egg mixture into your food processor with the bean mixture and process until smooth. Add in cacao mixture and process for approximately one minute. 
  6. Pour all batter into your cake pan. Get air bubbles out by rapping the pan on the counter.
  7. Place in oven and bake for about 40 minutes. Make sure the top is firm to the touch and when a toothpick is inserted it comes out clean. After 10 minutes, flip onto a cooling rack and once cooled completely, frost if desired. 


  • 2Tbsp + 2tsp milk
  • 2Tbsp + 2tsp melted butter
  • 1/3 cup cacao/cocoa
  • 1 – 1/3 cups powdered sugar
  • 1/2 tsp vanilla extract
  1. In a small saucepan, melt butter and mix in cacao/cocoa. Mix until smooth. Pour mixture into a bowl.
  2. In a separate bowl, add milk and vanilla.
  3. Alternatively pour powdered sugar and milk mixture into to butter mixture. Mix until you have the consistency you desire.
  4. Once cake is cooled, frost it and lick the spatula!

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