Black Bean Chocolate Cake

“Sinfully” rich. A succulently moist chocolate cake fit to serve as a pudding on the Christmas table. And yet – it is gluten-free, dairy-free, has no added fat, and is reduced in sugar. How on earth can virtuous eating be so sinfully gorgeous?
The answer? Yup, those deeply dark, meatily satisfying … black beans. Unashamedly learnt from A Tasty Love Story, Addictive recipes with a Nordic twist.


  • 1 cup black beans, cooked and drained (or a 400g can, well drained)
  • 3 large eggs
  • ½ cup/100g sugar
  • 3 heaped tbsp cocoa powder
  • 50g dark chocolate (the good stuff – 70%)
  • 1 tsp instant coffee
  • [if you have vanilla pods, scrape and add a ½ pod]
  • 1 tsp gluten-free baking powder
  • Juice and zest from ½ an orange
  • A pinch of salt


  • Pre-heat the oven to 170C/350F/Gas Mark 3. Lightly oil a 1lb loaf tin.
  • In the food processor, combine combine all of the ingredients except the chocolate. Process until it is smooth and free of lumps.
  • Pour the batter into the loaf tin. Chop the dark chocolate and spread it across the surface; push some of the chunks a little further into the batter with a teaspoon.
  • Bake the cake for 35 min. Leave to cool completely before removing it from the pan.

  • Keep the cake in the fridge, up to 5 days, and it will keep moist and delicious.
  • Served straight from the fridge with Bramble Sorbet and cream; or serve as A Tasty Love Story suggests – with “a dollop of sour cream or ice cream and fresh fruit”.

Extraordinarily good.

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