Beans and chocolate cake

This year I have been experimenting baking with different type of flours as well as replacing flour by beans in some cases.This recipe will scratch the hitch for your sweet tooth without over-indulging it or feeling too guilty about eating sweets afterward.


  • 400g of Borlotti beans cooked (black beans work well too)
  • 3 eggs
  • 100g coconut oil
  • 50g cocoa powder unsweetened
  • 50g unrefined organic cane sugar (double quantity if using honey)
  • 1 pack (10g) of baking powder
  • 85g dark chocolate (Nestlé dessert or similar)


  1. Heat oven to 180C/160C fan/gas 4.
  2. Lightly grease a cake tin.
  3. Put the beans in a blender with an egg and pulse until completely smooth.
  4. Put the coconut oil and sugar in a bowl with the cocoa and remaining eggs, and beat with an electric whisk until creamy.
  5. Add in the baking powder, then stir in the bean mixture and fold in the chocolate chunks.
  6. Scrape the mixture into the tin with a spatula, level it and bake for 25 mins until firm to the touch.
  7. Leave to cool, then cut into 8 squares.

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