Protein Chocolate Black Bean Cake

This sugar free chocolate protein cake is soft-baked, high-protein, grain/gluten-free, dairy-free, & contains a secret, fiber-filled ingredient: black beans!

For those skeptical about using beans in sweet dishes, you CANNOT taste them! In fact, the beans do a great job adding some moisture – which is in part what keeps this sugar free chocolate protein cake “soft baked”.

MACROS per serving (out of 4):

11 carbs | 1 fat | 8 protein

For entire cake:

44 carbs | 4 fat | 32 protein


  • 130 g black beans rinsed & drained

  • 14 g coconut flour

  • 5 g cacao powder

  • 16 g True Nutrition chocolate egg white protein powder

  • 75 g liquid egg whites

  • 150 g pumpkin puree pure pumpkin

  • 100 ml unsweetened almond milk

  • 1/2 tsp baking powder

  • 1/2 tsp vanilla extract

  • 1/2 tsp pure stevia (or sweetener of choice)


  1. Preheat oven to 375

  2. Combine all ingredients in a blender, blend until smooth

  3. Prepare a baking dish (we use a 9-inch circular pie dish) - whether that’s by cooking spray, a bit of oil, or using a non-stick baking dish

  4. Pour ingredients into dish, bake in oven for 15-20 minutes, watching to make sure not to over cook & keep the “soft baked” consistency

  5. Take out of oven, let cool, top with favorite goodies, & enjoy!

We love topping this cake with almond butter, cacao nibs, & hemp hearts, as pictured below!