Hippie With A Minivan: Black bean chocolate cake

The first time I learned of this recipe was a few years ago, when a friend with celiac disease shared it with me, gushing all the while about how easy it is to make. When I first tried making it, I made my usual mistake of failing to follow the recipe to the letter and added much more cocoa powder than called for; this resulted in a somewhat drier texture with no appreciable increase in perceived chocolate flavour. After several times making this recipe, I have finally accepted that its proportions are just fine as is.

The cake’s texture is reminiscent of the results of a boxed devil’s food cake mix: a little on the denser and heavier side, but not unpleasant.

Original source here.

Print Recipe
Hippie With A Minivan: Black bean chocolate cake
Course Dessert
Prep Time 15 minutes
Cook Time 40 minutes
Servings
9-inch round
Ingredients
Course Dessert
Prep Time 15 minutes
Cook Time 40 minutes
Servings
9-inch round
Ingredients
Instructions
  1. Preheat oven to 350F. Grease a 9-inch cake pan and lightly dust it with cocoa powder, or line it with parchment paper.
  2. Mix all dry ingredients in a bowl.
  3. Using a food processor, blend all wet ingredients. Add dry ingredients and blend until just combined.
  4. Pour batter into prepared pan and bake about 40 minutes, until a toothpick inserted into the centre comes out clean.
Recipe Notes

This cake is a little on the dry side if eaten shortly after baking, but if left in an airtight container overnight, it will regain some moisture.

Share this Recipe
 

Comments are closed