Rich, Fudgy, and Secretly Good for You

At Pascha Chocolate, we believe that dessert should be both decadent and nourishing—and this Flourless Black Bean Chocolate Cake is one of our all-time favorite ways to prove it. It’s intensely chocolatey, perfectly fudgy, naturally gluten-free, and made with clean, simple ingredients—including a surprise one: black beans.

Yes, black beans! They add the perfect moist texture and a boost of plant-based protein, all without anyone suspecting a thing. And when made with our 100% Vegan Organic Dark Chocolate Baking Chips you get a rich, deep chocolate flavor that totally steals the show. Our chocolate is vegan, organic, and made in a dedicated allergen-free facility—so you can indulge with confidence.

This cake is easy to make in a blender, requires no flour, and is free from gluten, dairy, and refined sugar. It’s the perfect treat for chocolate lovers, health-conscious bakers, or anyone who just wants a slice of something truly satisfying.

Why this cake is a total game-changer:

• Made with Pascha Organic Dark Chocolate for rich, clean chocolate flavor

• Naturally gluten-free and dairy-free

• Packed with protein and fiber thanks to the black beans

• Blender-friendly and easy to make

• Fudgy, moist, and intensely chocolatey—you’d never guess it’s good for you

Whether you’re baking for a special occasion or just want a better-for-you chocolate fix, this Flourless Black Bean Chocolate Cake hits every note. Trust us: one bite and you’ll never look at chocolate cake the same way again.

Ingredients:

• 1 cup black beans, drained and rinsed
• 3/4 cup mashed banana
• 1/2 cup cane sugar
• 1/2 tsp salt
• 1 1/2 tsp baking powder
• 3/4 cup PASCHA 100% cacao chocolate chips
• 1/3 cup Earth Balance

Directions:

• Place black beans, mashed banana, cane sugar, salt, and baking powder into a blender or a food processor.
• Blend until creamy.
• Remove black bean mixture and place into a mixing bowl.
• Fill a pot with about 3 inches of water and place on medium to high heat.
• Place a glass bowl over top of the pot to create a double boiler and add the PASCHA chocolate chips and the Earth Balance.
• Heat, stirring continuously until fully melted. Remove from heat.
• Add the melted chocolate to the black bean mixture and stir to combine.
• Pour cake batter into a parchment lined 8 inch round pan.
• Bake at 325 F for 50-60 minutes.
• Let set in fridge for at least one hour.
• Serve with fresh raspberries.