Black Bean Chocolate Cake

7 October 2015 | Recipes

Cherry popping moment! I have never had a guest post on The Inspired Table before.

And it is not often that I would share someone else’s recipe on my own website (except that time I featured Janneke’s Raw Chocolate Wonder Bites).

But as soon as I took my first mouthful of this cake, I was enchanted by it’s texture, captivated by it’s flavour and kinda gobsmacked that it was full of beans!

Kate Levins and I work together in the kitchen of Hello Fresh developing recipes every week to be sent out in Hello Fresh boxes nationwide. We chat about food, nutrition, allergies, food, yoga, food and podcasts…but mostly food.

Kate is vegan and blogs over at Brunchfast Club. Knowing that I can’t eat almonds or cashews at the moment (long story) and fully aware how much I love raw cake, she whipped up this genius Black Bean Chocolate Cake at a recent charity morning tea.

I’ll let Kate introduce it properly, but firstly a caveat: although this cake requires no cooking and you most certainly do not turn the oven on, the black beans are of course cooked. So it isn’t officially a raw treat. Kate has soaked and cooked dried back beans, but you can use canned beans if you prefer. Just make sure you give them a good rinse first.

Take it away Kate…

I’m not really the type of person to pass on a piece of cake– the saying doesn’t exist for nothing, and I don’t think I’m alone in admitting that eating a piece of cake is a really easy (and delightful) feat. Cake is synonymous with indulgence and let’s face it, there’s something about being a little bit naughty that makes us feel good. In the grand scheme of things, eating a slice of cake is pretty harmless… but what if the cake we eat could also pack a punch of protein and could actually be the perfect fuel we need to start our day with vigour?!

Unlike the flour and sugar-laden cakes that probably come to mind when you hear the word, this one is made with beans.

Yes, you read that right. They’re completely flavour neutral and lend a lovely mousse-like consistency. They’re also full of fibre and slow-burning carbohydrates, so you can rest assured that this cake isn’t going to send you into a crazy sugar high! Packed with protein and good fats as well, this cake might as well be a meal.

Black Bean & Raspberry Chocolate Cake

black bean chocolate cake

Base Ingredients

  • 1 cup coconut
  • 1/2 cup buckwheat
  • 1/2 cup sunflower seeds
  • 5 dried figs
  • 1 tblsp cacao
  • 1 tblsp coconut oil
  • 1 tblsp water
  • 1/2 tsp vanilla powder
  • pinch salt

Filling Ingredients

  • 1.5 cups cooked black beans
  • flesh from 1 young coconut
  • 1/2 cup maple syrup
  • 1/2 cup cacao
  • 1/2 tsp vanilla powder
  • pinch salt
  • 1/2 cup raspberries (crushed with a fork)


1. Using a food processor, process the coconut, buckwheat and sunflower seeds for about 1 minute, or until the ingredients resemble a coarse meal.

2. Add remaining base ingredients and process again for another minute, or until all the ingredients come together and ‘stick’ when pressed between your fingers.

3. Line a 20cm springform cake tin with baking paper, then press the mixture into the base of the tin and set aside in the fridge while you make the filling.

4. Using the same food processor, process the black beans for a minute or so, just to roughly chop them up so that when it comes to blending the other ingredients through, you avoid finding pieces of un-blended beans in the mixture.

5. Add the remaining ingredients except for the raspberries and process on high for a good 2 minutes. Taste for sweetness, and adjust to suit your liking.

6. Remove the prepared base from the fridge and pour in half of the mixture. Gently fold through half of the smashed raspberries, then repeat with the remaining cake mixture and remaining raspberries.

7. Place the cake into the freezer to set for at least 3 hours. If you’d like to decorate the top of your cake with some extra buckwheat and/or coconut, do so before placing the cake into the freezer. If you fancy a chocolate drizzle, do this after the cake has come out of the freezer and watch as the chocolate magically sets onto the frozen cake.

8. Let sit at room temperature for 30 minutes – 1 hour before serving. The longer you leave the cake out, the more mousse-like the consistency.

blog_recipe_Kate Levins

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