Chocolate Cake with Raspberry Sauce

This delicious chocolate cake works for any diet. Made with black beans and cocoa, it’s gluten-free, diabetic-friendly and heart-healthy. The eggs give it a light lift. No one will ever know healthy black beans were slipped in for a velvety smooth texture.




Chocolate cake
  • 1 can (15 oz) black beans, rinsed and drained
  • 5 large eggs
  • 1 tbsp vanilla extract
  • 1/2 tsp salt
  • 6 tbsp coconut oil
  • 1/2 cup honey
  • 6 tbsp Dutch process cocoa powder
  • 1 tsp baking powder
  • 1/2 tsp baking soda
Raspberry sauce
  • 1 pint fresh raspberries, plus additional for garnish
  • 2 tbsp confectioners' sugar, plus additional for garnish
  • 1 tsp lemon fresh juice
  • Lemon zest, for garnish
  • Fresh mint, for garnish


Chocolate cake

  1. Preheat oven to 325°. Grease a 9-inch cake pan and dust with cocoa powder.
  2. In a large bowl, beat the beans with a hand mixer until smooth.
  3. Add in 3 of the eggs, vanilla, salt and mix until smooth.
  4. Add coconut oil and honey and mix to combine.
  5. Add the remaining 2 eggs and mix.
  6. In a separate bowl, sift together cocoa powder, baking powder and baking soda. Add the cocoa powder mixture to the egg mixture. Beat on high for approximately 1 minute, or until smooth.
  7. Pour the batter into the prepared pan.
  8. Bake for 40 to 45 minutes, or until the top is firm to the touch and a toothpick inserted in the center comes out clean.
  9. Turn out onto a cooling rack and refrigerate for at least 8 hours or overnight.

Raspberry sauce

  1. Place raspberries in a bowl. Sift confectioners’ sugar on top. Add lemon juice.
  2. Pour into a blender and purée until smooth.
  3. Strain raspberry mixture through a fine sieve and discard seeds. Refrigerate until serving.
  4. Dust cake with confectioners’ sugar.
  5. Serve cake with raspberry sauce and garnish with fresh raspberries, lemon zest and mint.

Nutrition Facts

  • Calories: 165
  • Fat: 9g
  • Saturated Fat: 6g
  • Cholesterol: 77mg
  • Sodium: 253mg
  • Carbohydrates: 17g
  • Fiber: 5g
  • Protein: 5g


diabetic, gluten free, heart-healthy, vegetarian

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