Black Bean Chocolate Cake (Gluten Free & Vegan)

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.