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
THIS CAKE DOES NOT TASTE LIKE BEANS. It just tastes like really amazingly delicious 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.
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.
You can find Kosher for Passover baking powder and baking soda in major store chains and online.
More Recipes You’ll Love
Flourless Passover Chocolate Cake
Description
Equipment
- A small brownie pan non-stick brownie pan 7.9"D x 12"W x 2"H
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.
LOVE this recipe! I am gluten free and its amazing
🙂
Does it tastes like beans?
Not at all!!!
Delicious cake
🙂
came out so moist!
yay
Just be aware that only Sephardic Jews eat beans on Passover
yes thank you! I added a note!
Can this be frozen? If so, best to defrost in the fridge or on the counter?
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.
Super moist
I wish I could eat beans on Passover. I’ll save it for other events
Great recipe
wow
thank you
love it.