Black Bean Cake With Strawberry Compote Recipe

Name: Black Bean Cake With Strawberry Compote
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 15 ounces, weight Canned Unseasoned Black Beans; 5 Eggs, Divided; 1 Tablespoon Pure Vanilla Extract; 1/2 teaspoons Sea Salt; 6 Tablespoons Unsweetened Cocoa Powder; 1/2 teaspoons Baking Soda; 1 teaspoon Aluminum Free Baking Powder; 6 Tablespoons Unsalted Organic Butter Or Coconut Oil (I Used Coconut Oil); 1/2 cups Honey Or Other Sweetener (I Used Mango Honey); 1 Tablespoon Water (omit If Using Honey); FOR THE STRAWBERRY COMPOTE:; 1 cup Fresh Strawberries, Chopped; 2 teaspoons Coconut Sugar; 3 teaspoons Fruit Juice, Any Kind

Servings: persons

15 ounces, weight Canned Unseasoned Black Beans
5 Eggs, Divided
1 Tablespoon Pure Vanilla Extract
1/2 teaspoons Sea Salt
6 Tablespoons Unsweetened Cocoa Powder
1/2 teaspoons Baking Soda
1 teaspoon Aluminum Free Baking Powder
6 Tablespoons Unsalted Organic Butter Or Coconut Oil (I Used Coconut Oil)
1/2 cups Honey Or Other Sweetener (I Used Mango Honey)
1 Tablespoon Water (omit If Using Honey)
FOR THE STRAWBERRY COMPOTE:
1 cup Fresh Strawberries, Chopped
2 teaspoons Coconut Sugar
3 teaspoons Fruit Juice, Any Kind

1
Preheat oven to 325u00b0 F. Spray a 9-inch cake pan with extra virgin olive oil cooking spray. Dust cocoa all over the inside of the pan, tapping to evenly distribute. Cut a round of parchment paper and line the bottom of the pan, then spray the parchment lightly.
2
Drain and rinse beans in a strainer or colander. Shake off excess water. Place beans, 3 of the eggs, vanilla, and salt into a blender. Blend on high until beans are completely liquefied. No lumps!
3
In a small bowl, whisk together cocoa powder, baking soda, and baking powder.
4
In the bowl of an electric mixer or with a whisk, beat butter (or coconut oil) with sweetener (sugar or honey) until light and fluffy. Add remaining 2 eggs and water (omit if using honey), beating for a minute after each addition. Pour bean batter into egg mixture and mix. Finally, stir in cocoa powder mix, and beat batter on high for 1 minute, until smooth. Scrape batter into pan and smooth the top. Grip pan firmly by the edges and rap it on the counter a few times to pop any air bubbles.
5
Bake for 40-45 minutes. Cake is done with the top is rounded and firm to the touch.
6
After 10 minutes, turn out cake from pan, and flip over onto a cooling rack. Let cool until cake reaches room temperature, then cover in plastic wrap.
7
For the strawberry compote:
8
In a pan over medium to low heat, put chopped strawberries, sugar and juice. Stir until strawberries start to melt and form a chunky jam.
9
Serve cake with the strawberry compote on top.
10
Note: The batter is runny, not firm. That's why the cake comes out so light and moist. For best flavor, let cake sit overnight or for few hours.

689

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Swap the honey for maple syrup or agave for a slightly different but equally rich sweetness.
Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 14 ingredients. The key ingredients include: 15 ounces, weight Canned Unseasoned Black Beans, 5 Eggs, Divided, 1 Tablespoon Pure Vanilla Extract, 1/2 teaspoons Sea Salt, and more.

Yes, Black Bean Cake With Strawberry Compote falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!

Black Bean Cake With Strawberry Compote

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions