Heavy Duty Black Bean and Chocolate Cake

55 minutes
12 servings
195 calories per serving
Vegan, gluten-free


  • 2 cups coconut milk beverage
  • ½ cup black beans, cooked*
  • 1 cup cocoa powder
  • 1 ¾ cups pea flour
  • ¾ cup almond flour
  • ½ cup coconut flour
  • ¼ cup coconut palm sugar
  • ½ cup of 70% minimum chocolate chips
  • 1.5g of stevia powder
  • 2 TBS of vanilla extract
  • 1 TBS of aluminum-free baking powder without
  • 1 TSP of xanthan (for texture)


  1. Pre heat the oven at 350F
  2. In a blender, place the coconut milk alone with the beans and cocoa powder. Blend at maximum speed for 10 seconds.
  3. Pour that mixture into a mixer bowl and add all the other ingredients. Mix until it’s all homogenized.
  4. Pour the mix into a greased cake pan, cook for about 35 minutes into the oven. This cake will have a heavy moist texture because of the nuts flours and beans.
  5. Serve with a coconut cream.
  6. Keep refrigerated.

heavy duty black bean and chocolate cake

*How to Cook Black Beans

  1. Sort through beans removing any funky looking ones, along with non-bean any debris that might have gotten into you beans.
  2. Wash beans in a colander.
  3. Soak beans over night in refrigerator.
  4. Rinse beans throughly in colander.
  5. Boil in water for approximately 60 minutes. Add water when needed. You want to keep beans submerged.
  6. Test beans with a fork to see if they are ready.

Rose Marie Jarry

Rose Marie Jarry is an elite both on the field and in the kitchen. She once was the fastest 800-meter runner in Quebec for 4 years in a row, participating at many national level Canadian games. Since switching from track to Spartan in 2010 she's ran approximately 45 races, finding herself on the podium over 30 times. Rose is the master-chef at KRONOBAR.

Rose Marie Jarry - Fitness Blogger - Spartan Race

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