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Well it was someone’s birthday this week. Not saying who but she is once again much older than I am…. Birthdays are always a challenge because you might end up having family around and they might not be eating plant based. When you throw gluten free into the mix finding a good cake can be difficult. This year we did something entirely different and went with a frozen cake. I called it the “icebean cake”, and it was awesome. If you’re looking for a cake that is packed with protein and is chocolatey without being overly sweet then this is it. Everyone loved it from the vegheads to the… well… meatheads. I can see this being a hit at a summer party given that it’s “icebean” and all. Honestly this is the easiest cake you’ll ever make.

Chocolate Black Bean Cake
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Chocolate Black Bean Cake

Course: dessertCuisine: vegan, vegetarian, gluten freeDifficulty: Easy
Servings

8

servings
Prep time

20

minutes
Cooking timeminutes
Total time

20

minutes

Ingredients

  • For the Crust

  • 1/2 cup of pumpkin seeds.

  • 1/2 cup of raw cashews

  • 4 pitted Medjool dates

  • 2 Tbsp of maple syrup

  • For the Filling

  • 1 540 ml can of black beans, rinsed

  • 1/3 cup of maple syrup

  • 4 Tbsp of plant based milk (we use oatmilk)

  • 4 Tbsp of melted coconut oil

  • 2 tsp of vanilla extract

  • 1 tsp of salt

  • 1/3 cup of cocoa powder

Directions

  • For the Crust
  • Place the pumpkin seeds, cashews and dates in a blender and blend until smooth then add the maple syrup and blend it in a little too.
  • Transfer the mixture to a nine inch pie plate and press it into an even crust shape using the back of a spoon. Wet the spoon if you find it sticks to the crust mixture.
  • For the Filling
  • Add the black beans, maple syrup, milk, coconut oil, vanilla and salt to the blender and blend until really smooth and creamy.
  • Add the cocoa powder and blend until well combined.
  • Put it all Together
  • Pour the black bean filling into the pie crust and even out with a spoon.
  • Place the cake in the freezer for at least 4 hours.
  • Remove from the freezer about an hour before serving to allow it time to thaw. If it is still frozen you can defrost it a little in the microwave too.

Notes

  • We sprinkled a little icing sugar on top for effect.
Chocolate Black Bean Cake
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