Black Bean Chocolate Brownie

Black Bean Chocolate Brownie

This cake is probably the most baked cake in our house. I don’t often bake and when I do often mess up baked goods – but have made this more times that I can count and it is hands down the easiest cake to make. And impossible to mess up. This has been my go-to for kids birthday parties as it is easy but full of wholesome ingredients that won’t send blood sugar levels spiking. It is genuinely filling and rich in plant protein and fibre, and whilst being lower in sugar, it is also gluten free and dairy free, and is beautifully gooey in consistency.

While the black beans may seem like a really odd ingredient, you cannot taste them. They add great texture and a good amount of fibre and plant based protein.

I tend to use my Vitamix for this, which means I place all the cake ingredients directly into the blender and blitz it all for a few minutes before pouring the batter into a tray and bake it. Any other high speed blender will work too and will make it the quickest cake to throw together. The frosting is made from almond butter, cacao and honey and is similarly quick to mix up and is surprisingly similar to regular frostings in consistency and taste – though not as sweet! You can easily up the honey, should you need it to be sweeter.



  • 240 g (8 oz) soft dates, pitted 
  • 2-3 tbsp honey or maple syrup
  • 1 can cooked black beans (rinsed and drained)
  • 2 tbsp coconut oil
  • 210 ml (7 fl oz) plant milk
  • 3 eggs
  • 50g (1/2 cup) oat flour/buckwheat flour
  • 50g (1/2 cup) almond meal or flour
  • 6 tbsp cacao/cocoa powder
  • 1 tsp baking powder
  • 1 pinch salt
  • orange zest (optional)


  • 4 tbsp almond butter
  • 2 tbsp honey
  • 2 tbsp cacao/cocoa powder
  • pinch salt
  • 4-5 tbsp plant milk


  • Preheat the oven to 200°C / 390°F (or 175C if using fan force). Pit the dates and add them to a food processor (or high speed blender) along with the rinsed black beans. Mix on high speed till creamy in consistency.
  • Add all the remaining ingredients and blend/process until smooth.
  • Pour the batter straight from the blender into a non stick (or parchment lined) baking tray (I usually use a 8 x 6″ square or 8” round pan) and bake for 25-35 minutes (until you can stick a fork in and it comes out clean)
  • Remove from the oven and leave until completely cool before icing and cutting into it.
  • While cake is cooling off combine all the frosting ingredients in a small bowl and whisk together until smooth. Add more plant milk if needed (this depends on how runny your almond butter is)
  • Once cake is cooled, add the frosting evenly and cut into squares.

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