Flourless Passover Chocolate Cake

Finding dessert options that are Kosher for Passover is a bit challenging. However, with a little creativity, it’s possible to create flourless, gluten-free cakes that taste amazing.

This cake is made with simple ingredients that you may already have in your pantry, and it’s sure to be a hit at your Passover Seder or any other occasion during the holiday.

The cake is also dairy-free and perfect if you need a Pareve dessert. It also has a secret ingredient that no one has guessed so far.

Cooking for Passover? Try my Leek Patties, Fried Matzo Brei, and Chocolate Caramel Matzo Candy.

Ingredients Overview 

*The full recipe is in the recipe card below!

Canned black beans: The secret ingredient:-) Adds moisture to the cake.

Eggs: Provide structure to a cake.

Granulated sugar: For sweetness.

Vanilla extract: Adds a delicious flavor and aroma to the cake.

Canola oil or vegetable oil: Neutral oil that has a very mild or neutral flavor and aroma.

Cocoa powder: Unsweetened cocoa powder or Dutch-processed cocoa powder.

Pro-Tips

Rinse and drain the beans well: It’s important to rinse and drain them well to remove any excess starch or off flavors. This will help ensure that the cake has a smooth and even texture.

Puree the beans thoroughly: This will help create a smooth and uniform texture in the cake.

Don’t over-bake: Because cakes made with beans tend to be moister than traditional cakes, they can take longer to bake. However, it’s important not to over-bake the cake as it can become dry and crumbly. Keep a close eye on the cake towards the end of the baking time. Insert a toothpick or cake tester into the center of the cake. The cake is done if it comes out clean or with just a few moist crumbs attached.

FAQs

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Flourless Passover Chocolate Cake

Author Rachel

Prep Time 10 minutes minutes

Cook Time 35 minutes minutes

Yield 22 squares

Print Pin Recipe

Description

If you're looking for a flourless chocolate cake recipe that's moist and delicious, here's one that you are guaranteed to love! The recipe is suitable for those who eat kitniyot during Passover.

Kosher, Pareve

Equipment

• A small brownie pan  non-stick brownie pan 7.9"D x 12"W x 2"H
• Parchment paper
• Food processor
• Colander

Ingredients

• ▢ 1 can 15 oz (425g) black beans
• ▢ 3 large eggs
• ▢ 3/4 cup (150g) granulated sugar
• ▢ 2 (!!) Teaspoons vanilla extract
• ▢ 1/2 cup (120ml) canola oil or vegetable oil
• ▢ 1/2 cup (70g) cocoa powder
• ▢ 1 Teaspoon Kosher for Passover baking powder
• ▢ 1/2 Teaspoon Kosher for Passover baking soda
• ▢ 1/4 Teaspoon instant coffee optional
• ▢ A pinch of salt
• ▢ Cooking spray or oil for greasing the pan
• ▢ Powdered sugar for garnish optional

Instructions

• Preheat the oven to 320°F/160°C.
• Line a baking pan with parchment paper and grease it with oil.
• Drain the black beans and rinse thoroughly in a colander under running water for 2 minutes.
• Put the beans in the food processor with the eggs and sugar and mix nonstop until a completely smooth mixture is formed (about 2 minutes).
• Add vanilla, oil, cocoa powder, baking powder, baking soda, coffee *optional*, and salt.
• Process until everything is mixed well.
• Pour the batter into the baking pan.
• Bake for 30-35 minutes until the cake is puffed, burst at the top, and slightly gooey in the center. You can insert a cake tester/skewer into the center of the cake; if it comes out clean with a few small crumbs, the cake is ready.
• Let it cool completely before cutting into squares.
• *Optional* dust with powdered sugar.

Notes

• Rinse and drain the beans well: It’s important to rinse and drain them well to remove any excess starch or off flavors. This will help ensure that the cake has a smooth and even texture.
• Puree the beans thoroughly: This will help create a smooth and uniform texture in the cake.
• Don’t over-bake: Because cakes made with beans tend to be moister than traditional cakes, they can take longer to bake. However, it’s important not to over-bake the cake as it can become dry and crumbly. Keep a close eye on the cake towards the end of the baking time. Insert a toothpick or cake tester into the center of the cake. If it comes out clean or with just a few moist crumbs attached, the cake is done.

Tried this recipe? Tag@mamalivingabroad