black bean chocolate cake

Black Bean Chocolate Cake (Gluten Free, Grain Free)

Black Bean Chocolate Cake (Gluten Free, Grain Free) Recipe
Prep time
Cook time
Total time
Serves: 12
  • 6 Tbsp. virgin coconut oil
  • ½ tsp. Celtic sea salt
  • 1 tsp. aluminum-free baking powder
  • ½ tsp. SweetLeaf® Stevia Extract
  • 1 can Eden Foods Organic Black Beans Eden Organic Black Beans
  • 5 large pastured eggs
  • 1 Tbsp. organic vanilla extract
  • ¾ c. organic erythritol
  • 8 Tbsp. organic cocoa powder
  • ½ tsp. baking soda
  1. Preheat oven to 325 degrees F. Spray a 9 inch cake pan with coconut oil cooking spray. Dust the inside of the pan with cocoa powder.
  2. Drain and rinse beans in a colander.
  3. Add beans, 3 eggs, vanilla, stevia and salt into blender or VitaMix. Blend on high until beans are completely liquefied and smooth throughout.
  4. In a medium bowl, whisk together cocoa powder, baking soda, and baking powder.
  5. In another bowl add the coconut oil and erythritol and beat with an electric mixer until fluffy.
  6. Add remaining eggs to the coconut oil/erythritol mixture, beating for one minute after each addition.
  7. Pour bean batter into egg mixture and mix to combine.
  8. Stir in cocoa powder and water and beat the batter on high for one minute, until smooth.
  9. Pour batter into pan and shake gently to evenly distribute.
  10. Transfer to the oven and bake for 40-45 minutes or when firm to the touch.
  11. Cool and serve. (NOTE: This cake tastes best the next day as the flavors combine and the “beany” flavor dissipates).

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Nutrient Information Per Batch

1603.37 kcal Calories, 582.46 mg Calcium, 82.38 g Carbohydrate, 1057.5 mg Cholesterol, 117.86 g Total Fat, 31.39 g Fiber, 15.99 mg Iron, 412.64 mg Magnesium 2309.1 mg Potassium, 60.3 g Protein,84.99 mcg Selenium, 2250.81 mg Sodium, 5.02 g Sugars, 9.15 mg Zinc, 83.64g Saturated fat, 0 trans Fat, 16.23 g Monounsaturated fats, 5.1 g Polyunsaturated fats, 1217.5 IU Vitamin A, 0.41 mg Vitamin B6, 3.23 mcg Vitamin B12, 0 mg Vitamin C, 87.5 IU Vitamin D, 2.54 Vitamin E, 2.17 mcg Vitamin K, 149.5 mcg Folate,0.48 mg Vitamin B1(Thiamin),2.3 mg Vitamin B3(Niacin),1.51 mg Vitamin B2(Riboflavin), 0 mcg Lycopene, 842.7 mcg Lutein and Zeaxanthin, 0.08 g ALA, 0.01 g EPA, 0.09 gDHA,1415.33 mg Phosphorous, 1.68 mg Manganese, 0 mcg Alpha carotene, 25 mcg Beta carotene, 22.5 mcg Beta cryptoxanthin, 0 g Conjugated Linolenic Acid


  • No Fish
  • No Red Meat
  • No Pork
  • No Shellfish
  • No Gluten
  • No Nuts
  • No Seeds
  • No Soy
  • No Dairy
  • No Poultry
  • No Yeast
  • No Peanuts
  • No Grains
  • No Molds
  • No Nightshade
  • No Citrus

About The Author

Kelley Herring, founder of Healing Gourmet, is a natural nutrition enthusiast with a background in biochemistry. Her passion is educating on how foods promote health and protect against disease and creating simple and delicious recipes for vibrant health and enjoyment.

Kelley Herring – who has written posts on Healing Gourmet.

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