Black bean cake with coffee frosting

This black bean cake with coffee frosting has been one of my old time favorite recipes I made when I started my blog. I have been trying to fix the recipe ever since but this version is pretty close to the result I have been waiting for so I hope you like it.

Black bean cake with coffee frosting | Eat Good 4 Life

Even though this is the version that will remain for now, I think next time I make it I will double the batch to have a taller cake which will satisfy me more, especially after it is frosted. As far as the frosting is concern, I think it has been one of the best frosting recipes I have ever made. I haven’t posted anything similar before, so you are welcome!

If you are looking for a healthier frosting recipe this is the one you should try. High in protein and not that sweet at all.

This version is made with tofu but don’t be turned off by it. It is truly an awesome recipe. I hate when cake frostings are so sweet you can’t event taste the flavor of it. I really hate that. This frosting is not that sweet but you can modify the sweetness to your liking so if you would like to add more maple syrup go ahead.

If you guys want to make something sweet that won’t derail your dietary efforts this would be a great contender. This black bean cake with coffee frosting is full of protein, it is gluten free and not so bad for you. A super win recipe in my book.

I have actually made double the batch of the frosting and froze half of it so I hope it tastes the same as to when I made it at first. I will be using it this coming weekend so I hope it doesn’t have to go to waste.

If you are looking for a healthier take on chocolate cake look no further. This black bean cake with coffee frosting will satisfy anyone so I hope you like it as much as we did.


Black bean cake with coffee frosting | Eat Good 4 LifeBlack bean cake with coffee frosting | Eat Good 4 LifeBlack bean cake with coffee frosting | Eat Good 4 LifeBlack bean cake with coffee frosting | Eat Good 4 Life


Black bean cake with coffee frosting

Miryam's original recipe

Yield: 8 servings

Total Time: 45 minutes




Preheat oven to 350 degrees F. Place unbleached parchment paper in the bottom of an 8×8″ baking pan. Grease the sides. This will be your security blanket to make sure the cake doesn't stick to the pan!!

Place all the batter ingredients in a food processor or blender and pulse thoroughly until smooth and well combined.

Pour batter into the baking dish. Bake for 35-40 minutes or until the top is dry and edges begin to pull away from the baking pan. Cool completely before frosting.

Unwrapped the tofu and place it in a plate.  Place a couple of paper towels on top of the tofu followed by a heavy book. Leave the book over the tofu for 20-30 minutes. There would be a lot of liquid in the plate. Drain the liquid that will accumulate in the plate.

In a food processor add all of the frosting ingredients and pulse until you obtain a smooth homogenous consistency. Spread the frosting over the cake and top with some chopped pecans if you like. Serve.

NOTE: If you will like a taller cake double the batter ingredients. I know I will next time I make it.

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  1. Fabulous recipe! We all love kale but grew tired of the same ol’ recipes.

  2. I have to admit something. The smell of chorizo cooking makes me absolutely sick. I had a roommate who would make it and when she did, I’d have to leave the apartment for several hours. I got so nauseous. :( Hmm. That was totally random!

    And I don’t think I’ve ever made hash, either. I don’t even think I really know what it is. Gotta look into that!

  3. Kale and soy chorizo looks good in pictures. I did not know much of the soy chorizo but it sounds healthy since I am only aware of the meat chorizo. Perhaps I should check out the local grocery store if they have available soy chorizo. I love this recipe because I love the taste of the potatoes.

  4. That is a recipe of my own heart-yum!

  5. I never make hash at home although this looks so delicioussss. I am not much of a fake meat person but will def. check this chorizo out.

  6. Where does 480 calories come from? Break down please!

  7. I made this last night, only I used TJ’s frozen organic spinach since it was all I had on hand..also I didn’t have any ginger..and I added sauteed green pepper…it was excellent! Will try it next time with actual kale and ginger. Thank you!

  8. I just made this for lunch, and it is delicious! I swapped sweet potatoes for rosette potatoes and covered the potatoes to speed up the cooking process, but besides that, I followed the recipe. Will definitely make again. Thanks!

  9. Made this today. I added garlic, decreased the potatoes and subbed some chick peas instead.  Made an over easy egg as a topper.  Delicious!  I’m adding this to my rotation of menus.  Thanks for a great recipe!

  10. Made this today, but I swapped the Ginger for garlic, shallots, and jalapeños. I also added Sazon while cooking the potatoes. It was really good! 

  11. This recipe looks great ! I was thinking about swapping out some of the potatoes for black beans  … has anyone tried this?

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