Recipe By aopiuofc
Published Jun 8th
Prep 20m Cook 35m Additional 2h Ready In 2h 55m
Servings 1 8-inch baking dish Calories 291.5

A decadent flourless, gluten-free chocolate cake with a hint of coffee and hazelnuts. They’ll never guess it’s loaded with nutritious ingredients!

Recipe Ingredients

  • 1 (15 ounce) can black beans, rinsed and drained
  • 3 eggs
  • ½ cup agave nectar
  • 6 tablespoons cocoa powder
  • ¼ cup butter
  • 1 tablespoon decaf instant coffee granules
  • 1 tablespoon vanilla extract
  • ⅓ teaspoon salt
  • ½ cup hazelnuts
  • 2 teaspoons baking powder
  • 1 ripe avocado, halved and pitted
  • ¼ cup agave nectar
  • 2 tablespoons cocoa powder
  • 2 ½ teaspoons decaf instant coffee granules
  • 1 tablespoon hazelnut liqueur

Cooking Directions

  1. 1 Preheat oven to 350 degrees F (175 degrees C). Grease an 8-inch baking pan.
  2. 2 Puree black beans, eggs, 1/2 cup agave nectar, 6 tablespoons cocoa powder, butter, 1 tablespoon coffee, vanilla extract, and salt in a food processor until smooth. Add hazelnuts and baking powder; pulse about 8 times. Pour cake batter into the baking pan.
  3. 3 Bake in the preheated oven until cake appears dry, with cracks forming in the middle, about 35 minutes.
  4. 4 Blend avocado, 1/4 cup agave nectar, 2 tablespoons cocoa powder, 2 1/2 teaspoons coffee, and hazelnut liqueur in the food processor until smooth. Spread icing over cake; cover cake with plastic wrap and refrigerate until completely cooled, at least 2 hours.

Nutrition Facts

  • Calories 291.5
  • Carbohydrate 38.9 g
  • Cholesterol 76.6 mg
  • Fat 13.4 g
  • Fiber 7.8 g
  • Protein 7.7 g
  • Saturated Fat 5 g
  • Sodium 427.8 mg
  • Sugar 24.1 g


  1. My healthnut son who eats no sugar requested a birthday cake. I remember attending a class about 20 years ago on how to make desserts with beans. I recall the taste tests to be favorable. So I wanted to try this recipe. I made one layer as per the recipe-subbing honey for the agave because - Read more ...

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