
I used to make the original version of this cake so often as a teenager. Me and my friend Stina would make it on movie nights and basically eat the whole thing. So there’s definitely some nostalgia attached to this cake! This particular version was adapted from Swedish baking blogger Camilla Hamid’s recipe. In the place of eggs, white sugar and wheat flour there is tahini, maple syrup, black beans and oats. It doesn’t have quite as gooey of an inside but it’s still damn delicious and definitely contains a few more beneficial nutrients. Not to say that dessert should be healthy but if it’s equally tasty and a little healthier then why not!
I serve it with some vegan whipped cream but you could totally whip up the solid part of a can of full fat coconut milk to make whipped coconut cream if you prefer. On top I pile on some thawed mixed berries as this rich chocolate cake does really well with a little bit of freshness and brightening up.
This cake stores really well in the fridge and I actually like it best when it’s completely cooled down and refrigerated as it gets a more fudgy consistency. After refrigerating it doesn’t have that traditional gooey texture like I mentioned but this is good all on it’s own level!
Malin x

Black Bean Chocolate Cake
Serves 8-12.
INGREDIENTS:
For the cake:
90 g (2 dl) oats, mixed into a fine flour
400 g black beans, rinsed
110 g (1 dl) light and pourable tahini
250 g (2 dl) maple syrup
0,5 tsp vanilla extract
60 g (0,5 dl) strong coffee
65 g (1,5 dl) unsweetened cocoa or cacao powder
0,5 tsp salt
A little coconut oil or vegan margarine, for the spring form
To serve:
Whipped vegan cream or coconut cream
Berries, fresh or thawed from frozen
METHOD:
Preheat the oven to 175 degrees celsius and prepare a spring form with a baking sheet at the bottom and vegan margarine or coconut oil around the sides.
Blend the oats in a blender or with an immersion blender into a fine flour.
Place all ingredients except cocoa powder (and the coconut oil/margarine of course) in a food processor bowl with an s-blade. Mix until completely smooth.
Finally add in the cocoa powder and process again until smooth and well distributed, the batter will be quite thick.
Pour the batter into your prepared spring form and spread it out evenly using a spatula.
Bake for 20 minutes exactly and let cool completely before cutting into it.
Serve with plant based whipped cream or coconut cream and berries.

Hi! Do you use a can of 400gr of beans or is it 400gr of cooked beans after rising them?
Hi there 🙂
That’s after rinsing them! Hope you like the cake. x
Hi Malin,
this cake looks so good and I would really like to try it out! Where do you buy this light and pourable tahini in Sweden? And what brand is it?
Hi Melanie 🙂
Glad you like the look of the cake! I buy the tahini from a Middle Eastern shop, a “livs” close to Möllevångstorget in Malmö. You can find it in most world food markets, sometimes even in the Asian supermarket. I think even some supermarkets are starting to carry it in some places. The brand I use is called Al-Rabig but there are several good brands. Usually come in plastic tubs and have Middle Eastern names. 🙂 Good luck! x
Hi Malin,
would love to try that recipe! It does look delicious (maybe also because of the beautiful plates you served it on ). Was just wondering what size your spring form was?
Thanks and enjoy the weekend,
Anka
Hi Anka,
So glad you want to try the cake, I hope you will like it!
The pan I used was 24 cm in diameter. 🙂
Good luck with your baking! x
Hii,
This cake looks so good! I would really like to try it, but I don’t have a Food Processor. Is it possible to mash the beans very good with a fork or a potato-masher? Or put it in a smoothie-make with the liquids before edding the dry ingedients?
And can I use 100% peanutbutter insteat of the tahini?
Wishing you the best and stay healthy.
Greatings from Germany
Anna
Hi Anna,
I’m so glad you like the look of the cake and that you want to try it! 🙂
I think your idea to blend the beans with the liquids in the smoothie-blender sounds like the best bet. Mixing it with the maple syrup and coffee should provide enough liquid for it to blend smooth hopefully.
Swapping the tahini for peanut butter might not work however, unless your peanut butter is very runny/liquid-y. The tahini I suggest in the recipe is hulled, i.e. without shells when its blended, which results in a very pourable and smooth tahini. You could try it with a very “thin” peanut butter but I am unsure what the result will be.
I hope you will try it either way and that you will enjoy! x
Hello Malin, this cake looks fantastic! Can’t wait to try it. I was wondering if i could swap dates or dried figs for the maple syrup? thank you!
Hi Carolina,
Glad you want to try the cake! Unfortunately swapping to a firm fruit option like dried fruit won’t work as it is replacing a liquid. You could swap for another syrup like rice or agave though 🙂 Good luck and much enjoyment with your baking!
Hi Malin,
I am prediabetic and trying to avoid simple sugars, even maple syrup. I wanted to let others know this recipe worked beautifully using Lankanto monkfruit and erythritol maple syrup. I also did not have runny tahini, so used 60 grams firm tahini and added 50 grams of water. I also do not have a springform pan so baked in a 8 inch square glass pan at 350’F for closer to 30 minutes. It was delicious with cashew yogurt (avoiding saturated fat too!) with defrosted cherries.
Hi Malin! This is so good, have made many times now. I like it for breakfast with soy yogurt and fruit. I subbed monkfruit syrup for the maple syrup and that works great.
Happy summer to you and Rob.