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.

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. High quality vanilla extract is made from real vanilla beans and alcohol. Look for a product that lists “vanilla beans” or “vanilla extract” as the first ingredient, and avoid products that contain artificial flavors or additives

Canola oil: Canola oil has a mild and neutral flavor, which makes it a good choice for cakes where you don’t want the oil to overpower the other flavors.

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.

FAQ

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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

• 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 (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
• 1/2 cup (70 grams) cocoa powder
• 1 teaspoon baking powder
• 1/2 teaspoon 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.