Un-bean-lievable Chocolate Cake

Oh hey guys! It’s Alexi! Why, yes, I was in Hawaii. And yes, it was amazing. And yes, I wish I just stayed with Brother and lived the rest of my life as a beach bum. But alas, I returned to the beautiful, cloudy, misty and windy Seattle. Ah well, back to real life! And real life includes chocolate black bean cake. CHOCOLATE BLACK BEAN CAKE.

This was a recipe Hilary and I made a while ago (again, I’m sorry Hilary for being so slow at posting) when we also made Chocolate Avocado Pudding.  And boy, oh, boy was this cake delicious, and easy to make, and moist (SORRY), and gluten-freeeeeeeeeeeee. I recommend you make this immediately and eat it the next day, it is SO good the next day (especially with chocolate buttercream frosting, but using it is totally your call, and I will only judge you a little if you don’t).  Well, I won’t keep you waiting, so here you go, ze recipe!

**NOTE** We made one 9-inch cake and cut it in half because we wanted frosting between two layers. If you don’t want a entire layer cake in your house then just make the one, otherwise I would recommend doubling the cake and frosting recipes to get two 9-inch layers… we will definitely be doing this next time**

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Black beans. Bet you just wanna scoop ’em up and blend them with chocolate, huh. No? Not at all?
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Delicious batter that doesn’t taste at all bean-y. Trust.

Recipe – makes one 9-inch cake

  • 1 12oz. can of black beans, drained and rinsed
  • 5 eggs
  • 1 tablespoon vanilla extract
  • 1/2 teaspoon salt
  • 6 tablespoons unsalted butter
  • 3/4 cups sugar
  • 6 tablespoons cocoa powder
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1 tablespoon water
  • Chocolate buttercream frosting- Recipe below.
Pre-heat oven to 350 degrees and grease a 9-inch cake pan. In a blender or food processor, dump (or gently place) beans, 3 eggs, vanilla, sugar and salt and blend until beans are smooth and liquified. In a small bowl, whisk cocoa powder, baking powder, and baking soda.  In a large bowl, beat the butter and sugar til light and fluffy. Add the remaining two eggs to the butter and sugar mixture til well combined. Pour the bean mixture into the butter mixture, and mix til incorporated. Stir the cocoa powder mixture and water in last and pour into prepared cake pan.
Bake for about 40 to 45 minutes til a toothpick inserted comes out clean. Cool completely before frosting (or top with powdered sugar or a little whipped cream or both!).  I really recommend letting the cake sit overnight, it’s got a much richer, chocolatey flavor the next day. Enjoy!
Chocolate Buttercream Frosting – for one 9-inch cake
  • 1 stick of unsalted butter at room temp.
  • 1 to 1.5 cups of powdered sugar
  • 1/4 cup cocoa powder
  • 1/4 teaspoon salt
  • 1 teaspoon vanilla extract
  • 2 tablespoons milk or heavy cream
In the bowl of an electric mixer, beat butter, sugar, cocoa powder and salt on low til ingredients are mixed together. Add extract and milk and beat on medium for 3 to 4 minutes til frosting is of the right thick consistency. If it’s too thin add a little more powdered sugar til it thickens up. If it’s too thick, add another splash of milk.
We don’t recommend eating a ginormous slice while staring down an exercise ball.

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4 thoughts on “Un-bean-lievable Chocolate Cake

  1. If the beans in this cake are as undistinguishable (is that even a word?) as the beets in your cupcakes, I’m in.

    • Honestly, Susan (or should I say mom, I hope this is mom, otherwise…I’ve got nothing), the batter had a coffee flavor to it and after letting it sit overnight the cake had a non-bean, chocolate flavor. -Alexi

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