Gluten-free chocolate and hazelnut cake

Recipes for cakes made with beans have been around for a while. If you haven’t baked one yet, I’d urge you to try this gluten-free chocolate and hazelnut cake. It’s moist, rich and healthy to boot!

By Nici Wickes
  • 35 mins cooking
  • Serves 8
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  • 400 gram can black beans, drained and rinsed
  • 100 gram coconut oil (you can use butter if not avoiding dairy)
  • 4 heaped tablespoons coconut sugar (or use raw or demerara sugar)
  • 4 large eggs
  • 1 teaspoon vanilla extract
  • 6 tablespoon cocoa powder
  • 1 teaspoon baking powder
  • 100 gram dark chocolate (70% cacao)
  • 1 tablespoon coconut oil
  • 1/4 cup toasted hazelnuts, roughly chopped


  • 1
    Preheat oven to 170°C. Grease and line a 20cm springform cake tin.
  • 2
    Puree the black beans in a food processor until smooth.
  • 3
    Cream the coconut oil and sugar until light. Add the eggs, one at a time, beating after each addition. Add the vanilla. Sift in the cocoa and baking powder, then stir in the bean puree. Mix until well combined and pour the batter into the tin. Bake for 35 minutes or until a skewer comes out clean.
  • 4
    Cool for 5-10 minutes in the tin before turning out and cooling completely.
  • 5
    For the topping, gently melt the chocolate and coconut oil in a small saucepan, whisking until smooth. Pour over the cooled cake and sprinkle over the hazelnuts.

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