35+ Healthy and Delicious Gluten-Free Black Bean Cake Recipes You Need to Try

Every product is independently reviewed and selected by our editors. If you buy something through our links, we may earn an affiliate commission at no extra cost to you.

Black bean cakes may not be the first thing that comes to mind when you think of desserts, but they are a game-changer in the world of gluten-free baking.

Black beans provide a rich, dense texture while boosting protein and fiber, making these cakes not only delicious but also nutritious.

Whether you’re looking for a chocolatey indulgence, a fruity twist, or a spiced seasonal delight, there’s a gluten-free black bean cake recipe for every craving.

In this blog post, we’ve compiled over 35 unique and mouthwatering black bean cake recipes that cater to different tastes and occasions.

From classic chocolate black bean cakes to tropical mango-infused treats, each recipe is designed to be easy, healthy, and completely gluten-free.

35+ Healthy and Delicious Gluten-Free Black Bean Cake Recipes You Need to Try

Gluten-free black bean cakes are a fantastic way to enjoy a rich and indulgent dessert without the guilt.

These recipes prove that black beans can be a versatile ingredient, offering moisture, density, and nutrition to your favorite baked treats.

Whether you’re in the mood for a decadent chocolate cake, a refreshing fruit-infused dessert, or a warmly spiced seasonal delight, this collection has something for everyone.

If you’re new to baking with black beans, give one of these recipes a try—you might be surprised at how delicious and satisfying they are!

And if you’re already a fan, this list will expand your options with creative and exciting new flavors.

Enjoy your baking journey, and don’t forget to share your favorite gluten-free black bean cake recipe with us!

Decadent Flourless Black Bean Chocolate Cake

This rich and fudgy black bean chocolate cake is the perfect gluten-free dessert that doesn’t compromise on flavor or texture.

Made with wholesome black beans, cocoa powder, and natural sweeteners, it’s a delicious and nutritious way to enjoy a classic chocolate treat.

The best part? No one will ever guess that it’s made with beans!

Ingredients:

1 can (15 oz) black beans, drained and rinsed
3 large eggs
1/3 cup melted coconut oil or butter
1/2 cup cocoa powder
2/3 cup honey or maple syrup
1 tsp vanilla extract
1/2 tsp baking soda
1/2 tsp baking powder
1/4 tsp salt
1/2 cup dark chocolate chips (optional)

Instructions:

Preheat your oven to 350°F (175°C) and grease a 9-inch round cake pan.
In a food processor, blend the black beans until smooth. Add eggs, coconut oil, honey, and vanilla extract. Blend until well combined.
Add cocoa powder, baking soda, baking powder, and salt. Blend until smooth.
Stir in dark chocolate chips if using.
Pour the batter into the greased pan and bake for 25–30 minutes, or until a toothpick inserted in the center comes out clean.
Let the cake cool before serving. Enjoy as is or with a dusting of cocoa powder or a drizzle of melted chocolate.

Moist, fudgy, and packed with chocolatey goodness, this black bean chocolate cake is an indulgent yet healthier alternative to traditional flour-based cakes.

It’s perfect for satisfying sweet cravings without guilt!

Gluten-Free Black Bean Banana Cake

If you’re looking for a naturally sweetened, gluten-free cake with a moist and fluffy texture, this black bean banana cake is a fantastic choice.

The ripe bananas add natural sweetness and pair beautifully with the earthy black beans, making this a nutrient-dense treat that’s perfect for breakfast or dessert.

Ingredients:

1 can (15 oz) black beans, drained and rinsed
2 ripe bananas, mashed
3 large eggs
1/3 cup coconut oil or melted butter
1/3 cup honey or maple syrup
1 tsp vanilla extract
1/2 tsp cinnamon
1/2 tsp baking soda
1/2 tsp baking powder
1/4 tsp salt
1/3 cup chopped walnuts (optional)

Instructions:

Preheat the oven to 350°F (175°C) and grease an 8×8-inch baking pan.
In a food processor, blend the black beans until smooth. Add mashed bananas, eggs, coconut oil, honey, and vanilla extract. Blend until well mixed.
Add cinnamon, baking soda, baking powder, and salt. Blend again until the batter is smooth.
Stir in walnuts if using.
Pour the batter into the prepared pan and bake for 30–35 minutes, or until a toothpick inserted in the center comes out clean.
Let the cake cool before slicing and serving.

This gluten-free black bean banana cake is a nutritious and flavorful dessert with natural sweetness from the bananas and a subtle nuttiness from the black beans.

It’s a perfect way to enjoy a guilt-free treat with added fiber and protein!

Moist Black Bean Coffee Cake

For coffee lovers, this black bean coffee cake is a must-try!

The deep, rich flavor of coffee complements the dense texture of black beans, creating a unique and satisfying dessert.

With a hint of cinnamon and a soft crumb, this gluten-free cake pairs perfectly with your morning or afternoon cup of coffee.

Ingredients:

1 can (15 oz) black beans, drained and rinsed
3 large eggs
1/3 cup melted coconut oil or butter
1/3 cup brewed coffee (cooled)
1/2 cup coconut sugar or maple syrup
1 tsp vanilla extract
1 tsp cinnamon
1/2 tsp baking soda
1/2 tsp baking powder
1/4 tsp salt
1/3 cup chopped pecans (optional)

Instructions:

Preheat the oven to 350°F (175°C) and grease an 8×8-inch baking pan.
In a food processor, blend the black beans until smooth. Add eggs, coconut oil, brewed coffee, coconut sugar, and vanilla extract. Blend until well combined.
Add cinnamon, baking soda, baking powder, and salt. Blend until smooth.
Stir in chopped pecans if using.
Pour the batter into the prepared pan and bake for 30–35 minutes, or until a toothpick inserted in the center comes out clean.
Allow the cake to cool before serving.

This moist and flavorful black bean coffee cake is a delightful twist on classic coffee cake.

The coffee enhances the depth of flavors, while the black beans provide a dense, tender texture.

It’s the perfect gluten-free treat for any coffee enthusiast!

Black Bean Coconut Cake

This black bean coconut cake is a tropical-inspired gluten-free treat that’s naturally sweet, moist, and packed with coconut flavor.

The combination of black beans and shredded coconut creates a rich texture while keeping the cake light and fluffy.

A touch of honey and vanilla brings out the sweetness without the need for refined sugar.

Ingredients:

1 can (15 oz) black beans, drained and rinsed
3 large eggs
1/3 cup melted coconut oil
1/2 cup honey or maple syrup
1 tsp vanilla extract
1/2 cup unsweetened shredded coconut
1/2 tsp baking soda
1/2 tsp baking powder
1/4 tsp salt
1/3 cup coconut milk

Instructions:

Preheat the oven to 350°F (175°C) and grease a 9-inch round cake pan.
In a food processor, blend the black beans until smooth. Add eggs, coconut oil, honey, vanilla extract, and coconut milk. Blend until well combined.
Add shredded coconut, baking soda, baking powder, and salt. Blend again until smooth.
Pour the batter into the greased cake pan and bake for 30–35 minutes, or until a toothpick inserted in the center comes out clean.
Let the cake cool before serving. Garnish with additional shredded coconut if desired.

This black bean coconut cake is a perfect balance of moisture and flavor, making it a delightful gluten-free option.

The coconut adds a natural sweetness and chewy texture, making every bite satisfying and delicious.

Black Bean Pumpkin Spice Cake

This black bean pumpkin spice cake is a warm, spiced treat perfect for the fall season or any time you crave a cozy, comforting dessert.

The pumpkin puree adds extra moisture and richness, while cinnamon, nutmeg, and cloves give it that classic autumn flavor.

Plus, it’s packed with fiber and protein, making it a nutritious gluten-free choice.

Ingredients:

1 can (15 oz) black beans, drained and rinsed
1/2 cup pumpkin puree
3 large eggs
1/3 cup melted coconut oil or butter
1/2 cup maple syrup or honey
1 tsp vanilla extract
1 tsp cinnamon
1/2 tsp nutmeg
1/4 tsp ground cloves
1/2 tsp baking soda
1/2 tsp baking powder
1/4 tsp salt

Instructions:

Preheat the oven to 350°F (175°C) and grease an 8×8-inch baking pan.
In a food processor, blend the black beans until smooth. Add pumpkin puree, eggs, coconut oil, maple syrup, and vanilla extract. Blend until well mixed.
Add cinnamon, nutmeg, cloves, baking soda, baking powder, and salt. Blend until smooth.
Pour the batter into the prepared pan and bake for 30–35 minutes, or until a toothpick inserted in the center comes out clean.
Let the cake cool before serving. Enjoy plain or with a light dusting of cinnamon on top.

This black bean pumpkin spice cake is a comforting, gluten-free treat with rich autumn flavors.

The pumpkin keeps it incredibly moist, while the warming spices create a delightful aroma and taste. A must-try for pumpkin lovers!

Black Bean Peanut Butter Cake

Peanut butter and black beans may sound like an unusual combination, but they create a deliciously rich and protein-packed cake with a smooth, nutty flavor.

This gluten-free black bean peanut butter cake is perfect for peanut butter lovers and is naturally sweetened, making it a healthier dessert option.

Ingredients:

1 can (15 oz) black beans, drained and rinsed
3 large eggs
1/3 cup peanut butter (smooth or chunky)
1/3 cup honey or maple syrup
1/3 cup melted coconut oil or butter
1 tsp vanilla extract
1/2 tsp baking soda
1/2 tsp baking powder
1/4 tsp salt
1/3 cup dark chocolate chips (optional)

Instructions:

Preheat the oven to 350°F (175°C) and grease an 8×8-inch baking pan.
In a food processor, blend the black beans until smooth. Add eggs, peanut butter, honey, coconut oil, and vanilla extract. Blend until well combined.
Add baking soda, baking powder, and salt. Blend again until smooth.
Stir in dark chocolate chips if using.
Pour the batter into the prepared pan and bake for 30–35 minutes, or until a toothpick inserted in the center comes out clean.
Let the cake cool before serving. Enjoy as is, or drizzle with extra peanut butter for a decadent finish.

This black bean peanut butter cake is a rich and satisfying treat with a perfect balance of sweetness and nuttiness.

The peanut butter adds depth and creaminess, making this a great gluten-free option for anyone who loves a good peanut butter dessert.

Black Bean Carrot Cake

This gluten-free black bean carrot cake is a healthier twist on the traditional carrot cake.

With the added richness of black beans, it’s moist, full of flavor, and packed with nutrients.

The sweet, earthy carrots complement the black beans perfectly, making this a delicious and nutritious dessert option.

The blend of spices gives it that classic carrot cake flavor without any gluten!

Ingredients:

1 can (15 oz) black beans, drained and rinsed
2 large eggs
1/3 cup melted coconut oil or butter
1/2 cup maple syrup or honey
1 tsp vanilla extract
1 1/2 cups grated carrots (about 2 medium carrots)
1 tsp cinnamon
1/2 tsp nutmeg
1/2 tsp baking soda
1/2 tsp baking powder
1/4 tsp salt
1/2 cup chopped walnuts or pecans (optional)

Instructions:

Preheat the oven to 350°F (175°C) and grease a 9-inch round cake pan.
In a food processor, blend the black beans until smooth. Add eggs, coconut oil, maple syrup, and vanilla extract. Blend until well combined.
Add grated carrots, cinnamon, nutmeg, baking soda, baking powder, and salt. Blend until everything is evenly mixed.
Stir in the chopped walnuts or pecans if using.
Pour the batter into the prepared pan and bake for 30–35 minutes, or until a toothpick inserted into the center comes out clean.
Let the cake cool before serving. Optionally, top with a light cream cheese frosting or a dusting of powdered sugar.

This black bean carrot cake is an excellent way to sneak in some veggies without sacrificing taste.

It’s perfect for those looking for a gluten-free, protein-packed dessert that still delivers the traditional carrot cake flavor you love!

Black Bean Apple Cinnamon Cake

The combination of black beans, apples, and cinnamon creates a comforting, gluten-free cake that’s perfect for breakfast or dessert.

The apples keep the cake moist, while the black beans add protein and fiber.

With the warm touch of cinnamon and a hint of sweetness, this cake is sure to become a family favorite.

Ingredients:

1 can (15 oz) black beans, drained and rinsed
2 medium apples, peeled and grated
3 large eggs
1/4 cup coconut oil or butter, melted
1/4 cup honey or maple syrup
1 tsp vanilla extract
1 tsp cinnamon
1/2 tsp baking soda
1/2 tsp baking powder
1/4 tsp salt
1/4 cup chopped pecans or walnuts (optional)

Instructions:

Preheat the oven to 350°F (175°C) and grease an 8×8-inch baking pan.
In a food processor, blend the black beans until smooth. Add the eggs, coconut oil, honey, and vanilla extract. Blend until well mixed.
Add grated apples, cinnamon, baking soda, baking powder, and salt. Blend again until smooth.
Stir in chopped nuts if using.
Pour the batter into the prepared pan and bake for 30–35 minutes, or until a toothpick inserted into the center comes out clean.
Allow the cake to cool before serving. Optionally, top with a dollop of whipped cream or a sprinkle of cinnamon.

This black bean apple cinnamon cake is a wonderfully fragrant, moist, and wholesome treat.

The apples add natural sweetness and moisture, while the black beans keep it satisfying and filling, making it an excellent choice for a gluten-free dessert or breakfast.

Black Bean Lemon Poppy Seed Cake

Bright and zesty, this black bean lemon poppy seed cake is a refreshing gluten-free dessert that’s perfect for spring or summer.

The tangy lemon pairs beautifully with the nutty poppy seeds, and the black beans provide a soft, moist base.

This cake is a light, citrusy option that’s easy to make and perfect for any occasion.

Ingredients:

1 can (15 oz) black beans, drained and rinsed
3 large eggs
1/3 cup melted coconut oil or butter
1/4 cup honey or maple syrup
2 tbsp lemon zest
2 tbsp lemon juice
1 tsp vanilla extract
1 tbsp poppy seeds
1/2 tsp baking soda
1/2 tsp baking powder
1/4 tsp salt

Instructions:

Preheat the oven to 350°F (175°C) and grease a 9-inch round cake pan.
In a food processor, blend the black beans until smooth. Add eggs, coconut oil, honey, lemon zest, lemon juice, and vanilla extract. Blend until well combined.
Add poppy seeds, baking soda, baking powder, and salt. Blend again until smooth.
Pour the batter into the prepared pan and bake for 25–30 minutes, or until a toothpick inserted into the center comes out clean.
Let the cake cool before serving. Garnish with a dusting of powdered sugar or a few extra lemon zest curls for a refreshing touch.

This black bean lemon poppy seed cake is a vibrant, light option that’s full of fresh citrus flavor.

The combination of lemon and poppy seeds creates a delightful texture and tang, while the black beans keep the cake moist and dense. Perfect for any celebration or as a sweet afternoon treat!

Black Bean Blueberry Cake

This gluten-free black bean blueberry cake is bursting with sweet, juicy blueberries and the rich flavor of black beans.

Packed with antioxidants, fiber, and protein, this cake offers a nutritious and delicious way to indulge your sweet tooth.

The black beans provide a dense, moist texture that perfectly complements the natural sweetness of the blueberries, making it an irresistible treat.

Ingredients:

1 can (15 oz) black beans, drained and rinsed
2 large eggs
1/3 cup coconut oil or melted butter
1/2 cup maple syrup or honey
1 tsp vanilla extract
1 tsp cinnamon
1/2 tsp baking soda
1/2 tsp baking powder
1/4 tsp salt
1 cup fresh or frozen blueberries

Instructions:

Preheat the oven to 350°F (175°C) and grease an 8×8-inch baking pan.
In a food processor, blend the black beans until smooth. Add eggs, coconut oil, maple syrup, and vanilla extract. Blend until well combined.
Add cinnamon, baking soda, baking powder, and salt. Blend again until smooth.
Gently fold in the blueberries, being careful not to crush them.
Pour the batter into the prepared pan and bake for 30–35 minutes, or until a toothpick inserted into the center comes out clean.
Let the cake cool before serving. Serve with extra blueberries or a dusting of powdered sugar for a finishing touch.

This black bean blueberry cake is a deliciously healthy gluten-free dessert that bursts with fruity flavor and moist texture.

The blueberries provide a fresh contrast to the richness of the black beans, making each bite a delightful experience.

Perfect for brunch or a light snack!

Black Bean Chocolate Chip Cake

If you’re a fan of chocolate and need a gluten-free dessert that satisfies those cravings, this black bean chocolate chip cake is the perfect choice.

The combination of black beans and chocolate chips creates a decadent cake that’s rich, moist, and naturally sweetened.

Packed with protein and fiber, it’s a guilt-free treat that everyone will love.

Ingredients:

1 can (15 oz) black beans, drained and rinsed
2 large eggs
1/3 cup coconut oil or melted butter
1/2 cup maple syrup or honey
1 tsp vanilla extract
1/2 cup unsweetened cocoa powder
1/2 tsp baking soda
1/2 tsp baking powder
1/4 tsp salt
1/2 cup dark chocolate chips

Instructions:

Preheat the oven to 350°F (175°C) and grease an 8-inch round cake pan.
In a food processor, blend the black beans until smooth. Add eggs, coconut oil, maple syrup, and vanilla extract. Blend until smooth.
Add cocoa powder, baking soda, baking powder, and salt. Blend again until everything is combined.
Stir in the chocolate chips.
Pour the batter into the prepared pan and bake for 25–30 minutes, or until a toothpick inserted into the center comes out clean.
Let the cake cool before serving. Garnish with additional chocolate chips or a drizzle of melted chocolate if desired.

This black bean chocolate chip cake is the ultimate indulgence with a rich, fudgy texture and a delightful burst of chocolate in every bite.

It’s the perfect gluten-free dessert for chocolate lovers who want something healthier yet decadent!

Black Bean Strawberry Cake

Bright, fresh strawberries combined with black beans make this gluten-free strawberry cake both sweet and satisfying.

The strawberries provide a juicy, fruity flavor, while the black beans lend a moist, dense texture.

With a hint of vanilla and a light crumb, this cake is a wonderful summer treat or a sweet way to celebrate strawberry season.

Ingredients:

1 can (15 oz) black beans, drained and rinsed
3 large eggs
1/4 cup coconut oil or melted butter
1/2 cup maple syrup or honey
1 tsp vanilla extract
1/2 tsp baking soda
1/2 tsp baking powder
1/4 tsp salt
1 1/2 cups fresh strawberries, chopped

Instructions:

Preheat the oven to 350°F (175°C) and grease a 9-inch round cake pan.
In a food processor, blend the black beans until smooth. Add eggs, coconut oil, maple syrup, and vanilla extract. Blend until well combined.
Add baking soda, baking powder, and salt. Blend again until smooth.
Gently fold in the chopped strawberries.
Pour the batter into the prepared pan and bake for 25–30 minutes, or until a toothpick inserted in the center comes out clean.
Let the cake cool before serving. Garnish with additional fresh strawberries or whipped cream for an extra touch.

This black bean strawberry cake is a delightful, refreshing dessert with a perfect balance of sweet strawberries and rich black beans.

The cake is moist and dense, making it an excellent choice for any occasion or a light afternoon treat.

Black Bean Peach Cake

This gluten-free black bean peach cake is a perfect way to use ripe, juicy peaches in a light and moist dessert.

The black beans provide a rich texture while the peaches offer a natural sweetness and fruity flavor.

A dash of cinnamon and vanilla enhances the overall taste, making it an ideal dessert for warm weather or a cozy treat year-round.

Ingredients:

1 can (15 oz) black beans, drained and rinsed
3 large eggs
1/4 cup coconut oil or butter, melted
1/2 cup honey or maple syrup
1 tsp vanilla extract
1/2 tsp cinnamon
1/2 tsp baking soda
1/2 tsp baking powder
1/4 tsp salt
1 1/2 cups fresh peaches, diced

Instructions:

Preheat the oven to 350°F (175°C) and grease an 8×8-inch baking pan.
In a food processor, blend the black beans until smooth. Add eggs, coconut oil, honey, and vanilla extract. Blend until well combined.
Add cinnamon, baking soda, baking powder, and salt. Blend again until smooth.
Gently fold in the diced peaches.
Pour the batter into the prepared pan and bake for 30–35 minutes, or until a toothpick inserted in the center comes out clean.
Allow the cake to cool before serving. Garnish with a few extra peach slices or whipped cream for an extra touch.

This black bean peach cake is a delightful summer dessert with the perfect balance of moist texture and fruity flavor.

The sweetness of the peaches, combined with the richness of the black beans, creates a deliciously unique cake that everyone will enjoy!

Black Bean Raspberry Lemon Cake

This gluten-free black bean raspberry lemon cake is a zesty, refreshing dessert that combines the tanginess of raspberries with the bright, citrusy notes of lemon.

The black beans add moisture and protein, while the fruit gives it a burst of flavor.

The balance of sweet and tart flavors makes this cake a perfect treat for any season.

Ingredients:

1 can (15 oz) black beans, drained and rinsed
3 large eggs
1/4 cup coconut oil or butter, melted
1/4 cup honey or maple syrup
1 tsp vanilla extract
2 tbsp lemon zest
1/4 cup fresh lemon juice
1/2 tsp baking soda
1/2 tsp baking powder
1/4 tsp salt
1 cup fresh raspberries

Instructions:

Preheat the oven to 350°F (175°C) and grease an 8-inch round cake pan.
In a food processor, blend the black beans until smooth. Add eggs, coconut oil, honey, and vanilla extract. Blend until well combined.
Add lemon zest, lemon juice, baking soda, baking powder, and salt. Blend again until smooth.
Gently fold in the raspberries.
Pour the batter into the prepared pan and bake for 30–35 minutes, or until a toothpick inserted into the center comes out clean.
Let the cake cool before serving. Garnish with extra raspberries or a light dusting of powdered sugar.

This black bean raspberry lemon cake is a perfectly balanced gluten-free dessert that’s both tangy and sweet.

The tart raspberries and refreshing lemon create a vibrant flavor profile, while the black beans give it a moist and dense texture.

A delightful treat for any occasion!

Black Bean Pineapple Upside-Down Cake

This gluten-free black bean pineapple upside-down cake is a tropical-inspired twist on the classic.

The juicy pineapple and caramelized sugar create a beautiful, sweet topping, while the black beans provide a moist, dense base.

It’s a perfect balance of flavors and textures, offering a delicious and unexpected way to enjoy a gluten-free cake.

Ingredients:

1 can (15 oz) black beans, drained and rinsed
3 large eggs
1/4 cup coconut oil or butter, melted
1/2 cup honey or maple syrup
1 tsp vanilla extract
1/2 tsp baking soda
1/2 tsp baking powder
1/4 tsp salt
1 can (20 oz) pineapple slices, drained (reserve juice)
1/4 cup brown sugar (for caramelizing)

Instructions:

Preheat the oven to 350°F (175°C) and grease a 9-inch round cake pan.
In a small saucepan, melt the brown sugar over medium heat until it becomes syrupy and begins to bubble. Pour the caramelized sugar into the bottom of the cake pan.
Arrange the pineapple slices in a single layer over the caramelized sugar. Set aside.
In a food processor, blend the black beans until smooth. Add eggs, coconut oil, honey, and vanilla extract. Blend until well combined.
Add baking soda, baking powder, and salt. Blend again until smooth.
Pour the batter over the pineapple slices in the cake pan.
Bake for 30–35 minutes, or until a toothpick inserted into the center comes out clean.
Let the cake cool for 10 minutes before inverting it onto a plate.

This black bean pineapple upside-down cake is a tropical, gluten-free dessert that’s both visually stunning and delicious.

The caramelized pineapple adds a lovely sweetness to the dense and moist cake base, making this a perfect dessert for any special occasion or gathering.

Black Bean Mocha Cake

For coffee and chocolate lovers, this black bean mocha cake is the perfect gluten-free dessert.

The rich flavors of espresso and cocoa are complemented by the smoothness of the black beans, creating a moist, fudgy cake with a deep, satisfying taste.

It’s a perfect treat for an afternoon coffee break or a decadent after-dinner dessert.

Ingredients:

1 can (15 oz) black beans, drained and rinsed
3 large eggs
1/3 cup coconut oil or melted butter
1/4 cup maple syrup or honey
1 tsp vanilla extract
1/4 cup brewed espresso or strong coffee
1/2 cup unsweetened cocoa powder
1/2 tsp baking soda
1/2 tsp baking powder
1/4 tsp salt
1/2 cup dark chocolate chips (optional)

Instructions:

Preheat the oven to 350°F (175°C) and grease an 8-inch round cake pan.
In a food processor, blend the black beans until smooth. Add eggs, coconut oil, maple syrup, vanilla extract, and brewed espresso. Blend until well combined.
Add cocoa powder, baking soda, baking powder, and salt. Blend again until smooth.
Stir in chocolate chips if using.
Pour the batter into the prepared pan and bake for 25–30 minutes, or until a toothpick inserted into the center comes out clean.
Let the cake cool before serving. Optionally, dust with powdered sugar or drizzle with chocolate ganache for an extra indulgence.

This black bean mocha cake is a flavorful combination of coffee and chocolate, creating a decadent gluten-free dessert that’s perfect for anyone craving a rich, coffee-infused treat.

The black beans add moisture and density, making this cake satisfyingly rich and delicious.

Black Bean Almond Cake

This black bean almond cake combines the earthy richness of black beans with the nutty flavor of almonds for a gluten-free dessert that’s both satisfying and aromatic.

The almond meal adds a lovely texture and depth, while the black beans keep the cake moist and dense. Perfect for anyone who loves nutty, hearty desserts!

Ingredients:

1 can (15 oz) black beans, drained and rinsed
3 large eggs
1/3 cup coconut oil or melted butter
1/4 cup honey or maple syrup
1 tsp vanilla extract
1/2 cup almond flour
1/2 tsp baking soda
1/2 tsp baking powder
1/4 tsp salt
1/4 cup sliced almonds (optional for topping)

Instructions:

Preheat the oven to 350°F (175°C) and grease an 8-inch round cake pan.
In a food processor, blend the black beans until smooth. Add eggs, coconut oil, honey, and vanilla extract. Blend until well combined.
Add almond flour, baking soda, baking powder, and salt. Blend again until smooth.
Pour the batter into the prepared pan and smooth the top.
Sprinkle the sliced almonds on top of the batter for a crunchy finish.
Bake for 30–35 minutes, or until a toothpick inserted into the center comes out clean.
Let the cake cool before serving. Optionally, dust with powdered sugar or serve with a dollop of whipped cream.

This black bean almond cake is a rich and nutty gluten-free treat with the perfect balance of flavor and texture.

The combination of black beans and almond flour gives the cake a dense, moist base, while the almonds add a lovely crunch.

A perfect dessert for anyone who loves nuts in their cakes!

Black Bean Banana Cake

This black bean banana cake is a naturally sweet, gluten-free dessert that combines the creamy texture of bananas with the richness of black beans.

It’s a moist and flavorful cake that’s perfect for breakfast, dessert, or an afternoon snack.

The black beans keep the cake dense and satisfying, while the bananas add natural sweetness and a light, fruity flavor.

Ingredients:

1 can (15 oz) black beans, drained and rinsed
2 large eggs
2 ripe bananas, mashed
1/4 cup coconut oil or melted butter
1/4 cup honey or maple syrup
1 tsp vanilla extract
1/2 tsp cinnamon
1/2 tsp baking soda
1/2 tsp baking powder
1/4 tsp salt
1/4 cup chopped walnuts or pecans (optional)

Instructions:

Preheat the oven to 350°F (175°C) and grease an 8×8-inch baking pan.
In a food processor, blend the black beans until smooth. Add eggs, mashed bananas, coconut oil, honey, and vanilla extract. Blend until well combined.
Add cinnamon, baking soda, baking powder, and salt. Blend again until smooth.
Stir in walnuts or pecans if using.
Pour the batter into the prepared pan and smooth the top.
Bake for 30–35 minutes, or until a toothpick inserted into the center comes out clean.
Let the cake cool before serving. Garnish with additional banana slices or a dusting of cinnamon if desired.

This black bean banana cake is a wonderfully moist, naturally sweetened gluten-free treat that’s easy to make and perfect for banana lovers.

The combination of bananas and black beans creates a deliciously satisfying cake, making it ideal for breakfast or as a healthy snack.

Black Bean Carrot Cake

This black bean carrot cake is a healthy and gluten-free twist on the classic favorite.

The carrots add natural sweetness and moisture, while the black beans contribute protein and density.

A perfect combination of spices, such as cinnamon and nutmeg, enhances the cake’s flavor. It’s a great dessert option for both special occasions and everyday indulgence.

Ingredients:

1 can (15 oz) black beans, drained and rinsed
3 large eggs
1/2 cup coconut oil or melted butter
1/4 cup maple syrup or honey
1 tsp vanilla extract
1/2 tsp cinnamon
1/4 tsp nutmeg
1/2 tsp baking soda
1/2 tsp baking powder
1/4 tsp salt
1 1/2 cups grated carrots
1/4 cup chopped walnuts or pecans (optional)

Instructions:

Preheat the oven to 350°F (175°C) and grease an 8×8-inch baking pan.
In a food processor, blend the black beans until smooth. Add eggs, coconut oil, maple syrup, and vanilla extract. Blend until well combined.
Add cinnamon, nutmeg, baking soda, baking powder, and salt. Blend again until smooth.
Stir in the grated carrots and chopped nuts if using.
Pour the batter into the prepared pan and bake for 30–35 minutes, or until a toothpick inserted into the center comes out clean.
Let the cake cool before serving. Top with cream cheese frosting or a dusting of powdered sugar if desired.

This black bean carrot cake is a deliciously moist and spiced dessert that’s perfect for anyone looking for a healthier, gluten-free alternative to the traditional carrot cake.

The black beans make it incredibly dense and satisfying, while the carrots add a light sweetness.

Black Bean Lemon Poppy Seed Cake

A fresh and zesty gluten-free cake, the combination of black beans, lemon, and poppy seeds creates a beautifully textured dessert.

The black beans provide a moist, dense base while the lemon and poppy seeds add a vibrant citrusy and nutty flavor.

This cake is ideal for spring and summer gatherings, offering a bright, refreshing taste.

Ingredients:

1 can (15 oz) black beans, drained and rinsed
3 large eggs
1/4 cup coconut oil or melted butter
1/4 cup maple syrup or honey
1 tsp vanilla extract
1 tbsp lemon zest
2 tbsp fresh lemon juice
1/2 tsp baking soda
1/2 tsp baking powder
1/4 tsp salt
2 tbsp poppy seeds

Instructions:

Preheat the oven to 350°F (175°C) and grease an 8-inch round cake pan.
In a food processor, blend the black beans until smooth. Add eggs, coconut oil, maple syrup, vanilla extract, lemon zest, and lemon juice. Blend until well combined.
Add baking soda, baking powder, salt, and poppy seeds. Blend again until smooth.
Pour the batter into the prepared pan and smooth the top.
Bake for 25–30 minutes, or until a toothpick inserted into the center comes out clean.
Let the cake cool before serving. Garnish with additional lemon zest or a drizzle of lemon glaze if desired.

The black bean lemon poppy seed cake is a delightful combination of citrusy freshness and a hint of nuttiness from the poppy seeds.

It’s a perfect, light dessert for any occasion, offering a satisfying balance of flavor and texture.

Black Bean Mango Cake

This gluten-free black bean mango cake is tropical and refreshing, offering a unique, fruity twist on traditional cakes.

The black beans keep the cake rich and moist, while the mangoes add natural sweetness and a bright, exotic flavor.

Perfect for summer parties or any time you want a dessert with a tropical flair.

Ingredients:

1 can (15 oz) black beans, drained and rinsed
3 large eggs
1/4 cup coconut oil or melted butter
1/4 cup honey or maple syrup
1 tsp vanilla extract
1/2 tsp baking soda
1/2 tsp baking powder
1/4 tsp salt
1 1/2 cups fresh mango, diced (or use frozen mango, thawed)
1/4 cup shredded coconut (optional)

Instructions:

Preheat the oven to 350°F (175°C) and grease an 8×8-inch baking pan.
In a food processor, blend the black beans until smooth. Add eggs, coconut oil, honey, and vanilla extract. Blend until well combined.
Add baking soda, baking powder, and salt. Blend again until smooth.
Gently fold in the diced mango and shredded coconut, if using.
Pour the batter into the prepared pan and bake for 30–35 minutes, or until a toothpick inserted into the center comes out clean.
Let the cake cool before serving. Top with additional mango slices or a scoop of dairy-free vanilla ice cream for a tropical treat.

This black bean mango cake is an exotic, gluten-free dessert that’s bursting with tropical flavor.

The mango’s sweetness pairs beautifully with the richness of the black beans, creating a moist and satisfying cake.

It’s a perfect choice for any summer celebration or when you want to bring a taste of the tropics to your table.

Black Bean Coconut Cake

This black bean coconut cake is a delightful, tropical-inspired gluten-free dessert that combines the richness of black beans with the creamy sweetness of coconut.

The dense texture of the black beans blends perfectly with the coconut’s subtle flavor, creating a moist and indulgent treat.

It’s a wonderful option for those who love the exotic flavor profile of coconut!

Ingredients:

1 can (15 oz) black beans, drained and rinsed
3 large eggs
1/4 cup coconut oil or melted butter
1/4 cup honey or maple syrup
1 tsp vanilla extract
1/2 tsp baking soda
1/2 tsp baking powder
1/4 tsp salt
1/2 cup shredded unsweetened coconut
1/4 cup coconut milk or almond milk

Instructions:

Preheat the oven to 350°F (175°C) and grease an 8-inch round cake pan.
In a food processor, blend the black beans until smooth. Add eggs, coconut oil, honey, and vanilla extract. Blend until well combined.
Add baking soda, baking powder, salt, and shredded coconut. Blend again until smooth.
Stir in coconut milk for a creamy texture and blend until combined.
Pour the batter into the prepared pan and bake for 30–35 minutes, or until a toothpick inserted into the center comes out clean.
Let the cake cool before serving. Garnish with extra shredded coconut or a drizzle of coconut glaze if desired.

This black bean coconut cake is a wonderfully moist and dense gluten-free dessert with a rich, tropical flavor.

The combination of coconut and black beans gives it a unique texture and a creamy sweetness, making it a must-try for coconut lovers!

Black Bean Chia Seed Cake

Packed with the goodness of black beans and chia seeds, this gluten-free cake is a nutritious and flavorful dessert.

Chia seeds add a slight crunch and a boost of omega-3 fatty acids, while the black beans contribute to the moist and dense texture of the cake.

It’s perfect for anyone looking for a healthy and filling treat that doesn’t compromise on flavor.

Ingredients:

1 can (15 oz) black beans, drained and rinsed
3 large eggs
1/4 cup coconut oil or melted butter
1/4 cup maple syrup or honey
1 tsp vanilla extract
1/2 tsp baking soda
1/2 tsp baking powder
1/4 tsp salt
2 tbsp chia seeds
1/2 cup unsweetened cocoa powder (optional for a chocolatey flavor)

Instructions:

Preheat the oven to 350°F (175°C) and grease an 8-inch round cake pan.
In a food processor, blend the black beans until smooth. Add eggs, coconut oil, maple syrup, and vanilla extract. Blend until well combined.
Add baking soda, baking powder, salt, and chia seeds. If using cocoa powder, add it now as well. Blend until smooth.
Pour the batter into the prepared pan and bake for 25–30 minutes, or until a toothpick inserted into the center comes out clean.
Let the cake cool before serving. Garnish with chia seeds or a dusting of powdered sugar if desired.

This black bean chia seed cake is a nutritious, gluten-free option that’s both filling and tasty.

The addition of chia seeds provides a lovely crunch and a boost of nutrients, while the black beans ensure the cake remains moist and satisfying.

Black Bean Apple Cinnamon Cake

This black bean apple cinnamon cake is a warm and comforting gluten-free dessert that combines the sweet and tart flavors of apples with the cozy spices of cinnamon.

The black beans lend a dense and moist texture, while the apples add natural sweetness and a slight crunch.

It’s the perfect cake for cooler weather or any time you crave a homestyle dessert.

Ingredients:

1 can (15 oz) black beans, drained and rinsed
3 large eggs
1/4 cup coconut oil or melted butter
1/4 cup honey or maple syrup
1 tsp vanilla extract
1 tsp cinnamon
1/2 tsp baking soda
1/2 tsp baking powder
1/4 tsp salt
1 large apple, peeled, cored, and diced
1/4 cup chopped walnuts or pecans (optional)

Instructions:

Preheat the oven to 350°F (175°C) and grease an 8×8-inch baking pan.
In a food processor, blend the black beans until smooth. Add eggs, coconut oil, honey, and vanilla extract. Blend until well combined.
Add cinnamon, baking soda, baking powder, and salt. Blend again until smooth.
Gently fold in the diced apple and chopped nuts (if using).
Pour the batter into the prepared pan and bake for 30–35 minutes, or until a toothpick inserted into the center comes out clean.
Let the cake cool before serving. Serve with a dollop of whipped cream or a scoop of vanilla ice cream for extra indulgence.

This black bean apple cinnamon cake is a flavorful and comforting dessert with a perfect balance of spice, sweetness, and richness.

The apples provide a lovely burst of freshness, and the black beans ensure the cake stays moist and dense.

It’s a perfect treat for fall or anytime you want something heartwarming.

Black Bean Blueberry Cake

This gluten-free black bean blueberry cake is bursting with fresh, juicy blueberries and has the richness of black beans that gives it a delightful density and moisture.

The combination of berries and beans is perfect for those looking for a healthy, nutrient-packed dessert.

With its naturally sweet flavor, it’s a delicious treat for any time of day.

Ingredients:

1 can (15 oz) black beans, drained and rinsed
3 large eggs
1/4 cup coconut oil or melted butter
1/4 cup honey or maple syrup
1 tsp vanilla extract
1/2 tsp baking powder
1/2 tsp baking soda
1/4 tsp salt
1 cup fresh or frozen blueberries
1/4 cup almond flour (optional, for added texture)

Instructions:

Preheat the oven to 350°F (175°C) and grease an 8-inch round cake pan.
In a food processor, blend the black beans until smooth. Add eggs, coconut oil, honey, and vanilla extract. Blend until well combined.
Add baking powder, baking soda, salt, and almond flour (if using). Blend again until smooth.
Gently fold in the blueberries, making sure they’re evenly distributed throughout the batter.
Pour the batter into the prepared pan and smooth the top.
Bake for 25–30 minutes, or until a toothpick inserted into the center comes out clean.
Let the cake cool before serving. Optionally, dust with powdered sugar or serve with a dollop of whipped cream.

This black bean blueberry cake is a fruity and nutritious dessert that’s packed with antioxidants.

The combination of blueberries and black beans creates a wonderfully moist cake that’s perfect for breakfast, dessert, or a snack.

Black Bean Pumpkin Spice Cake

For a cozy, gluten-free fall treat, this black bean pumpkin spice cake is a flavorful dessert that’s both indulgent and healthy.

The black beans give the cake richness and moisture, while the pumpkin adds warmth and earthiness, perfectly complemented by the spices of cinnamon, nutmeg, and cloves.

This cake is ideal for autumn gatherings or anytime you’re craving a spiced dessert.

Ingredients:

1 can (15 oz) black beans, drained and rinsed
3 large eggs
1/4 cup coconut oil or melted butter
1/4 cup maple syrup or honey
1 tsp vanilla extract
1/2 cup canned pumpkin puree
1 tsp cinnamon
1/2 tsp nutmeg
1/4 tsp ground cloves
1/2 tsp baking soda
1/2 tsp baking powder
1/4 tsp salt

Instructions:

Preheat the oven to 350°F (175°C) and grease an 8×8-inch baking pan.
In a food processor, blend the black beans until smooth. Add eggs, coconut oil, maple syrup, vanilla extract, and pumpkin puree. Blend until smooth and well combined.
Add cinnamon, nutmeg, cloves, baking soda, baking powder, and salt. Blend again until fully incorporated.
Pour the batter into the prepared pan and smooth the top.
Bake for 30–35 minutes, or until a toothpick inserted into the center comes out clean.
Let the cake cool before serving. Garnish with a sprinkle of cinnamon or serve with a dollop of whipped cream for extra decadence.

This black bean pumpkin spice cake is a rich, spiced dessert that captures the flavors of fall.

It’s the perfect treat to enjoy with a warm drink on a chilly day, combining the earthiness of pumpkin with the deep, rich texture from the black beans.

Black Bean Strawberry Cake

This gluten-free black bean strawberry cake is fresh, vibrant, and full of sweet, juicy strawberries.

The richness of the black beans creates a dense, moist base, while the strawberries provide a burst of natural sweetness and a refreshing contrast.

It’s an excellent choice for a summer dessert or any occasion where you want something light but satisfying.

Ingredients:

1 can (15 oz) black beans, drained and rinsed
3 large eggs
1/4 cup coconut oil or melted butter
1/4 cup maple syrup or honey
1 tsp vanilla extract
1/2 tsp baking soda
1/2 tsp baking powder
1/4 tsp salt
1 1/2 cups fresh strawberries, diced
1/4 cup ground flaxseed (optional)

Instructions:

Preheat the oven to 350°F (175°C) and grease an 8-inch round cake pan.
In a food processor, blend the black beans until smooth. Add eggs, coconut oil, maple syrup, and vanilla extract. Blend until well combined.
Add baking soda, baking powder, salt, and ground flaxseed (if using). Blend again until smooth.
Gently fold in the diced strawberries.
Pour the batter into the prepared pan and smooth the top.
Bake for 25–30 minutes, or until a toothpick inserted into the center comes out clean.
Let the cake cool before serving. Garnish with additional strawberries or a dollop of whipped cream if desired.

This black bean strawberry cake is a refreshing and healthy gluten-free option that’s perfect for anyone who loves fruit-filled desserts.

The combination of strawberries and black beans creates a wonderfully moist, flavorful cake that’s both satisfying and light.