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–+ servings
Flourless Passover Chocolate Cake cut into squares

Flourless Passover Chocolate Cake

Author Rachel
Prep Time 10 minutes
Cook Time 35 minutes
Yield 22 squares
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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

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.
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