Black bean cake with coffee frosting
This black bean cake with coffee frosting has been one of my old time favorite recipes I made when I started my blog. I have been trying to fix the recipe ever since but this version is pretty close to the result I have been waiting for so I hope you like it.
Even though this is the version that will remain for now, I think next time I make it I will double the batch to have a taller cake which will satisfy me more, especially after it is frosted. As far as the frosting is concern, I think it has been one of the best frosting recipes I have ever made. I haven’t posted anything similar before, so you are welcome!
If you are looking for a healthier frosting recipe this is the one you should try. High in protein and not that sweet at all.
This version is made with tofu but don’t be turned off by it. It is truly an awesome recipe. I hate when cake frostings are so sweet you can’t event taste the flavor of it. I really hate that. This frosting is not that sweet but you can modify the sweetness to your liking so if you would like to add more maple syrup go ahead.
If you guys want to make something sweet that won’t derail your dietary efforts this would be a great contender. This black bean cake with coffee frosting is full of protein, it is gluten free and not so bad for you. A super win recipe in my book.
I have actually made double the batch of the frosting and froze half of it so I hope it tastes the same as to when I made it at first. I will be using it this coming weekend so I hope it doesn’t have to go to waste.
If you are looking for a healthier take on chocolate cake look no further. This black bean cake with coffee frosting will satisfy anyone so I hope you like it as much as we did.
Enjoy!
PrintBlack bean cake with coffee frosting
Miryam's original recipe
Yield: 8 servings
Total Time: 45 minutes
Ingredients:
- 15.5 oz. can black beans, thoroughly rinsed and drained
- 1 tsp aluminum free baking powder
- 1/2 cup unrefined sugar
- 2 tsp instant coffee granules
- 1/4 cup cocoa powder
- 3 eggs
- 3 tbs coconut oil
- 1 tsp vanilla
Frosting
- 14 oz firm tofu, drained
- 4 oz cream cheese
- 1/3 cup maple syrup
- 3 tsp instant coffee granules
- 2 tsp vanilla extract
Directions:
Preheat oven to 350 degrees F. Place unbleached parchment paper in the bottom of an 8×8″ baking pan. Grease the sides. This will be your security blanket to make sure the cake doesn't stick to the pan!!
Place all the batter ingredients in a food processor or blender and pulse thoroughly until smooth and well combined.
Pour batter into the baking dish. Bake for 35-40 minutes or until the top is dry and edges begin to pull away from the baking pan. Cool completely before frosting.
Unwrapped the tofu and place it in a plate. Place a couple of paper towels on top of the tofu followed by a heavy book. Leave the book over the tofu for 20-30 minutes. There would be a lot of liquid in the plate. Drain the liquid that will accumulate in the plate.
In a food processor add all of the frosting ingredients and pulse until you obtain a smooth homogenous consistency. Spread the frosting over the cake and top with some chopped pecans if you like. Serve.
NOTE: If you will like a taller cake double the batter ingredients. I know I will next time I make it.
Hello there. My name is Miryam and I am the clinical dietitian and Physician Assistant behind Eat Good 4 Life. My wish is to inspire you to start cooking healthier so that you can live a longer and happier life. Thanks for stopping by (
I need to try this! I have a chocolate obsessed son who I’d love to make this for.
You had me at coffee frosting! This cake looks so delicious!
I love that you made a healthier chocolate cake — yum!
That frosting totally has me drooling!!
The perfect cake! looks divine! Black bean cake! Wow!
Whaaaaat?!?!? this looks soooo good, I can’t believe there are BEANS in it! YUM!
Okay! I need this in my life!