The beauty of this cake is that you only need a small slice to feel like you've had a wonderful chocolate hit. Pairing it with coconut cream is a dreamy way to cut through the richness.


  • 2 tablespoons coconut oil

  • 1 teaspoon vanilla extract

  • 1⁄2 cup Well Naturally Dark Chocolate roughly chopped

  • 1⁄2 cup canned, unsalted, cooked black beans, rinsed and drained

  • 1⁄2 cup raw cashews, soaked in hot water for 15 minutes, rinsed and drained

  • 3⁄4 cup water (plus extra if mixture is too dry/thick)

  • 3 tablespoons raw honey or rice malt syrup (or 3 tablespoons of Natvia)

  • 3 heaped tablespoons dark cacao or cocoa powder

  • 4 tablespoons coconut flour 2 teaspoons baking powder

  • (You will also need a 5" round cake tin)


  • 1.

    Preheat oven to 160 °C.

  • 2.

    Lightly grease the base and sides of one 5-6" round spring form cake tin and dust with?1 tablespoon of cocoa powder.

  • 3.

    Combine and gently heat coconut oil and chocolate until just softened.

  • 4.

    Transfer chocolate mixture (it should not be hot) to a high-powered blender and add remaining ingredients, except for baking powder, to blender. Blend on medium-high until smooth and creamy.

  • 5.

    Add baking powder and blend on low speed 5-10 seconds or until just incorporated.

  • 6.

    Pour mixture into prepared tin and bake for 35-40 minutes, or until skewer comes out clean.

  • 7.

    Remove cake from oven and once cooled slightly, transfer to refrigerator to chill for 4-6 hours.

  • 8.

    Run a knife around edge of cake before removing from the pan.

  • 9.

    Serve chilled with a dollop of whipped coconut cream, fresh berries and grated Well Naturally Chocolate.

Nutritional information

Nutritional analysis per serving (12 servings)

  • Energy 235kj
  • Fat Total 15g
  • Saturated Fat 6g
  • Protein 5g
  • Carbohydrate 24g
  • Sugar 12g
  • Sodium 371mg

Note: The information shown is Edamam's estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist's advice.

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Note: This cake is best kept refrigerated and served chilled

  • Gluten free
  • Dairy free
  • Refined sugar free

This recipes was provided by Well Naturally

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