Flourless Chocolate Cake

This Flourless Chocolate Cake reminds me of a chocolate cake you can buy in German grocery stores that I absolutely loved growing up. It's rich, moist, and chocolatey, but this homemade version has a little twist: it's completely flourless and made with beans instead. Don't worry—you won't taste them, but they give the cake its wonderfully soft texture.

Author: Jule’s Menu

Meal Type: Peanuts Free

Cuisine: American

Difficulty: EASY

Prep. Time: 15 minutes

Cook Time: 55 minutes

Total Time: 1 hour 10 minutes

Servings: 9 Servings

Calories: 199 kcal per serving

Ingredients

1 can - black beans
6 tablespoons - melted butter
3 - eggs
1 tsp - vanilla extract
⅓ cup - white sugar
¼ cup - brown sugar
¼ cup - cocoa powder
1 ½ teaspoons - baking powder

Instructions

Preheat the oven to 350°F (175°C) using conventional oven settings (top and bottom heat). Line a loaf pan with parchment paper.
Place the beans in a food processor and blend until smooth. Add the butter, eggs, vanilla extract, and sugar, and blend again until completely smooth and well combined.
Add the cocoa powder and baking powder and blend until a smooth batter forms. Pour the batter into the prepared loaf pan and smooth the top. Bake at 350°F (175°C) for 55 to 60 minutes, or until a toothpick inserted into the center comes out with only a few moist crumbs attached.
Remove the chocolate cake from the oven and let it cool completely in the pan. For an even better texture, refrigerate the cooled cake for another hour. Before serving, dust with powdered sugar or top with a chocolate glaze, if desired.

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