Wednesday 12 November 2014


Here is a guest post from my lovely friend, Nemi. This chocolate fudge cake is vegan, gluten-free and downright delicious. Who else is super excited to try out this mouthwatering recipe?!


A few months ago, Tomi ( and I created a vegan challenge where people had to create a sweet and savoury dish with the secret ingredient 'Beans'. We decided to do the challenges ourselves and for me it was a fun and exciting culinary journey. After lots of failed experiments, I tried this chocolate fudge cake and it was delicious! I seriously could not believe it was so tasty and there was no hint of beans whatsoever.

I decided to test this recipe on an unsuspecting member of the public (Le Husband). After work one evening, I told him I fancied dessert after dinner and asked if he would be interested. Of course he said yes, so I went into the kitchen and secretly performed the beanie magic and voila! Chocolate fudge cake - crispy on top and gooey inside.  After devouring the 'creation', I asked him if anything felt different and he couldn't find anything other than the cake tasting a bit gluten-free....ha!

I later revealed the secret ingredient, leaving him feeling hoodwinked lol!

This black bean chocolate fudge cake is a gluten-free and healthier alternative to the usual chocolate cake. It is especially great for women during PMS and pregnancy because it is chock full of so many good-for-you nutrients like:

Folate - Great for women's reproductive health
Fibre - Keeps you fuller for longer
Protein - Building blocks for bones, muscles, cartilage, skin
Copper - Balances cholesterol and an antioxidant
Manganese - Strong bones, smooth skin and controls blood sugar
Iron Supply oxygen to blood, brain health and sustained energy

Here is what you will need:

1.     1 can of 400g black beans- washed and drained
2.     1.5  teaspoon of baking powder
3.     3-5 tablespoons of unsweetened cocoa powder
4.    Half a cup of sugar (can be substituted with sweetener)
5.    1 teaspoon of vanilla extract
6.    3 tablespoons of coconut oil
7.    Pinch of sea salt
8. 1 flax egg (2 tablespoons of ground flaxseed and 6 tablespoons of water, leave to soak for 15 min)

Step 1

Preheat oven at 170 degrees Celsius and grease muffin tin or cake pan.

Step 2

Prepare the flax egg by mixing 2 tablespoons of grounded flaxseed and 6 tablespoons of water.

Step 3

Put all the ingredients (from the ingredient list) in a food processor or blender and blend until smooth.

Step 4

Scoop mixture into a greased muffin tin or cake tin.

Step 5

Bake in the oven for 15-25 minutes until a skewer comes out clean or the top dries up.


  1. REALLY? Beans? I like beans, but mehn... this takes the cake (chocolate fudge, to be precise :p)

    1. Lol, intriguing right? There are no limits when it comes to food! :p

  2. This looks amazing, just the push I need to try a vegan recipe.

  3. I am not vegan, I have made this a few times and very delicious.

  4. heaven! can't wait to make this, looks amazing.


  5. I've heard of flour-less chocolate cake several times before but they always replace the flour with lots more eggs. I will definitely be trying this soon, especially since I already have ALOT of cocoa powder and it is so easy to make. Thanks!

  6. Can I use something other than flaxseed? Like banana, apple sauce etc.

    1. Absolutely. I'd say the equivalents would probably be 2 ripe bananas (mashed) or 3/4 cup of apple sauce.

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  8. Hi. I'm struggling with this recipe! I've followed exactly but the inside is still uncooked even after 30+ mins in oven, it doesn't rise either :-(. Could it be the amount of beans? Is 400g the drained weight?