Grain-free Chocolate “Bean” Cake

I recently made a grain-free yellow-vanilla cake made out of of a secret ingredient. Well it’s not so secret anymore, so I can tell you…..beans. The whole family enjoys it and others have commented that it is really Delish, so I decided to make a chocolate version. Because after all who doesn’t like chocolate?! This cake turned out great as well, but the only problem I have is deciding which I like better…the chocolate or vanilla. Hmmm…it is a puzzlement. (See the video at the end of the recipe for some fun 😉 )

  • 2 cups cooked white beans, drained and at room temperature (I used great northern beans, soaked over night, put in fresh water the next morning and cooked until soft)
  • 6 large eggs
  • 1/3 cup rapadura or sucanat
  • 1/8 teaspoon NuNaturals NuSteviaâ„¢ White Steviaâ„¢ Powder (if not using, increase sugar slightly)
  • 3/4 teaspoon unrefined sea salt
  • 1 1/2 teaspoons vanilla extract
  • 1/4 teaspoon espresso powder or Teeccino
    OR 1/2 teaspoon chocolate extract (optional)
  • 1/3 cup butter or coconut oil, melted and cooled
  • 1/2 cup cocoa powder, unsweetened
  • 2 Tablespoons coconut flour, sifted
  • 1 1/2 teaspoons baking powder
  • 1 teaspoon baking soda
  • Whipped “Chocolate” Cream-Cheese Frosting (see recipe below)
    OR other desired frosting

Preheat oven to 350F. Grease a 9-inch cake pan generously with coconut oil (or butter) and dust with cocoa powder or coconut flour to coat bottom and all sides. Set prepared pan aside.

Add beans to food processor and pulse until broken up. Add in eggs and sugar, processing until combined.

Add in the stevia, salt, vanilla, espresso powder or teeccino or chocolate extract (if using), and melted butter. Process until a smooth batter forms.

Add in the cocoa powder, coconut flour, baking powder, and baking soda – process until well combined.

Pour batter into prepared pan and baking in preheated oven for 30 to 35 minutes – until a toothpick inserted into the center of cake comes out clean.

Remove cake from oven. Run a thin knife around the edge of the cake in pan. Cool in pan, on rack for 5 minutes. Gently flip cake out of pan directly onto wire rack and cool completely before frosting.

Serves 12+

Whipped “Chocolate” Cream-Cheese Frosting

  • 2 ounces 100% cacao unsweetened baking chocolate, finely chopped
  • 8 ounces cream cheese, softened
  • 1/2 cup rapadura or sucanat
  • smidgen (1/32 tsp.) NuNaturals NuSteviaâ„¢ White Steviaâ„¢ Powder (if not using, increase sugar slightly)
  • 1 teaspoon vanilla extract
  • pinch (1/16 tsp.) unrefined sea salt
  • 1 to 2 Tablespoons raw milk

Melt chocolate in a double boiler. Set aside to cool slightly.

Meanwhile: beat cream cheese, sugar, stevia powder, vanilla, and salt on medium-high until creamed and fluffy (about 1 to 2 minutes).

Pour in melted chocolate and beat again until well combined and fluffy. Frost cooled cake as desired.

Makes enough frosting to cover 1-layer cake.

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Yul Brynner sings “A Puzzlement” from The King and I

King Mongkut of Siam (played by Yul Brynner) sings about the perplexity of knowing what to believe, in this clip from the 1956 movie "The King and I".

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Disclaimer: The information in this post is meant for educational purposes only. It is not intended as a substitute for professional medical advice. None of the opinions are meant to diagnose or treat any disease or illness. You should always consult your healthcare provider.


  1. No Spelt is a grain and this is a “grain-free” cake. Substituting it would not work with this recipe. It is possible to use “organic” sugar in place of the sucanat, but the only issue is organic sugar is just “white” refined sugar (stripped and devoid of all minerals). Do not be deceived by the organic label. Refined sugars are bad for ones health and sugars overall should be limited (healthy or not) as they ALL cause inflammation in the body.

  2. Rochelle Russo via Facebook says

    Can you substitute Organic Spelt flour for coconut flour in this cake recipe or your vanilla “bean” cake recipee & have it taste good or just as good? & can you use Organic sugar in place of sucanat & if so, in the exact same measurements or ? Thanks!

  3. Glad to hear 🙂

  4. Meg Logan via Facebook says

    I made it, I will keep making it, thanks. I plan to not mention what it is made of when I serve it to my husband. My kid knows and thinks its awesome.

  5. Meg Logan via Facebook says


  6. Cheryl Marlow via Facebook says

    Will have to make this and not tell my family it is beans and see what they say, don’t wan’t them to think yuck before they try it =)

  7. Meg Logan via Facebook says


  8. Oh and don’t forget to drain them first before measuring.

  9. That’s 2 cups of already “cooked beans”. So measure them after cooking. Hope you enjoy the cake…let us know how it is 🙂

  10. Meg Logan via Facebook says

    Uhm, did you measure the beans before or after you soaked them?

  11. Meg Logan via Facebook says

    I’m going to make it thanks!

  12. I add the stevia to boost the sweetness without adding more “sugar”. But it can be made without the stevia, you’ll just have to use more sweetener…adjusting to your tastes.

  13. Joanna Borseth-Ortega via Facebook says

    Just in time for my birthday 🙂 Question – why do you add the stevia when you are using another sweetener? (Btw, I made the yellow bean cake for my boss for his birthday last month and he loved it!)

  14. Laurie Burt Jones via Facebook says

    I made the chocolate one last night for Bible study. It was very good for gluten free. I will certainly make it again.

  15. the ol man has a birthday coming up..he love yellow cake…i wont tell him its healthy tho!!!!

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