Flourless Chocolate Cake
Flourless Chocolate Cake
Ingredients
For the Cake
- 1 can black beans, 15 ounce, rinsed and drained
- 2 large eggs
- 1/2 cup unsweetened cocoa powder
- 1/2 cup pure maple syrup
- 1/4 cup neutral oil, like avocado oil
- 1 teaspoon vanilla extract
- 1 teaspoon baking soda
- 1/2 teaspoon salt
For the Optional Greek Yogurt Frosting
- 2 cups plain Greek yogurt
- 1/2 cup cocoa powder
- 1/4 cup pure maple syrup
Instructions
- 1
Preheat your oven to 350°F (175°C). Lightly grease a 9-inch springform pan and line the bottom with parchment paper.
⏱️ 5 min•🌡️ 350
- 2
In a large bowl, combine the rinsed and drained black beans, eggs, unsweetened cocoa powder, pure maple syrup, neutral oil, and vanilla extract.
⏱️ 5 min
- 3
Use an immersion blender to blend the mixture until it is completely smooth. Alternatively, you can use a regular blender for this step.
⏱️ 5 min
- 4
Add the baking soda and salt to the blended mixture.
⏱️ 1 min
- 5
Stir the batter until the dry ingredients are just combined with the wet ingredients.
⏱️ 2 min
- 6
Pour the cake batter into the prepared 9-inch springform pan. Bake for 25-30 minutes, or until a toothpick inserted into the center of the cake comes out mostly clean.
⏱️ 30 min•🌡️ 350
- 7
Allow the cake to cool completely in the pan. This will take at least 30 minutes to an hour.
⏱️ 30 min
- 8
While the cake is cooling, prepare the Greek yogurt frosting. In a medium bowl, combine the plain Greek yogurt, cocoa powder, and pure maple syrup.
⏱️ 5 min
- 9
Place the prepared frosting in the fridge to chill until you are ready to use it. This will help it set.
⏱️ 30 min
- 10
Once the cake is completely cool, frost it evenly with the chilled Greek yogurt frosting.
⏱️ 2 min
- 11
Slice and serve your flourless chocolate cake.
Kitchen Tools
Nutrition Facts (per serving)
Flourless Chocolate Cake
For the Cake
- 1 can black beans, 15 ounce, rinsed and drained
- 2 large eggs
- 1/2 cup unsweetened cocoa powder
- 1/2 cup pure maple syrup
- 1/4 cup neutral oil, like avocado oil
- 1 teaspoon vanilla extract
- 1 teaspoon baking soda
- 1/2 teaspoon salt
For the Optional Greek Yogurt Frosting
- 2 cups plain Greek yogurt
- 1/2 cup cocoa powder
- 1/4 cup pure maple syrup
Instructions
- 1
Preheat your oven to 350°F (175°C). Lightly grease a 9-inch springform pan and line the bottom with parchment paper.
⏱️ 5 min•🌡️ 350 - 2
In a large bowl, combine the rinsed and drained black beans, eggs, unsweetened cocoa powder, pure maple syrup, neutral oil, and vanilla extract.
⏱️ 5 min - 3
Use an immersion blender to blend the mixture until it is completely smooth. Alternatively, you can use a regular blender for this step.
⏱️ 5 min - 4
Add the baking soda and salt to the blended mixture.
⏱️ 1 min - 5
Stir the batter until the dry ingredients are just combined with the wet ingredients.
⏱️ 2 min - 6
Pour the cake batter into the prepared 9-inch springform pan. Bake for 25-30 minutes, or until a toothpick inserted into the center of the cake comes out mostly clean.
⏱️ 30 min•🌡️ 350 - 7
Allow the cake to cool completely in the pan. This will take at least 30 minutes to an hour.
⏱️ 30 min - 8
While the cake is cooling, prepare the Greek yogurt frosting. In a medium bowl, combine the plain Greek yogurt, cocoa powder, and pure maple syrup.
⏱️ 5 min - 9
Place the prepared frosting in the fridge to chill until you are ready to use it. This will help it set.
⏱️ 30 min - 10
Once the cake is completely cool, frost it evenly with the chilled Greek yogurt frosting.
⏱️ 2 min - 11
Slice and serve your flourless chocolate cake.