Mama Living Abroad

Flourless Passover Chocolate Cake

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 contains kitniyot (legumes).

Flourless Passover Chocolate Cake cut into squares
Flourless Passover Chocolate Cake cut into squares

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 Toffee Matzo Brittle.

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. If it comes out clean or with just a few moist crumbs attached, the cake is done.

FAQs

Does the cake taste like black beans?

THIS CAKE DOES NOT TASTE LIKE BEANS. It just tastes like really amazingly delicious chocolate cake.

How to store flourless Passover chocolate cake?

Let the cake cool completely in the baking tray. Slice into squares or rectangles and place in an airtight container for up to 5 days.

Can I freeze the cake?

Yes, you can freeze the cake. The cake can be stored in the freezer for up to three months.
To thaw the cake, remove it from the freezer and let it sit at room temperature for a few hours.

Baking soda and baking powder are Kosher for Passover?

You can find Kosher for Passover baking powder and baking soda in major store chains and online.

More Recipes You’ll Love

Charoset with Dates

Healthy Snickers Bars

Passover Mandel Bread

All opinions are always 100% honest and my own. Links are affiliate links. If you click a link and buy something, I receive a commission for the sale. It doesn’t cost you anything extra and you are free to use the link or not as you choose. If you do use my links, I appreciate your support!

Flourless Passover Chocolate Cake cut into squares

Flourless Passover Chocolate Cake

If you're looking for a flourless chocolate cake recipe that's moist and delicious, here's one that you are guaranteed to love!
Kosher, Pareve
Tried my recipe?Mention @mamalivingabroad or tag #mamalivingabroad!
Print Pin Rate
Course: Dessert
Cuisine: American
Keyword: gluten free, Passover Recipes
Prep Time: 10 minutes
Cook Time: 35 minutes
Servings: 22 squares

Equipment

Ingredients

  • 1 can 15 oz (425 grams) black beans
  • 3 large eggs
  • 3/4 cup (150 grams) granulated sugar
  • 2 (!!) teaspoons vanilla extract
  • 1/2 cup (120 ml) canola oil or vegetable oil
  • 1/2 cup (70 grams) 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.
I love hearing from you! If you’ve tried this Flourless Passover Chocolate Cake recipe, then please rate the recipe and let me know how you got on in the comments below. Your email address will not be published.

18 comments

    1. Great questions! I will update the post! But here it is:
      Let the cake cool completely in the baking tray. Slice into squares or rectangles and place in an airtight container for up to 5 days.
      It freezes beautifully and will keep in perfect condition in the freezer for up to 3 months.
      Leave the cake at room temperature for a few hours to defrost.

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Hi, I’m Rachel.

Welcome to my little corner of the internet!

I’m happy you’re here. I am the food blogger behind “Mama Living Abroad.”

In this space, I am sharing flavorful Israeli and Jewish recipes that I love to make and have my family and friends approve. My blog is 100% Kosher.

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