Heavenly chocolate cake

Can you imagine a chocolate cake based on beans?! Yes, of course! In this recipe Dutch brown beans are in the spotlight. This cake has a wonderful creamy texture and the taste of chocolate comes through very well. Also, this chocolate cake is gluten free. It is possible to make this chocolate cake free from dairy as well, by swapping the butter for plant based margarine. If lactose and dairy is no problem for you and your guests, then serve with whipped cream, or quark, and fresh fruit like blueberries. Otherwise, a drizzle of chocolate with fresh fruit will do just as fine!
45 Minutes
10 Persons


For the cake

  • 420 g brown beans (cooked)
  • 5 eggs
  • 180 g sugar
  • 1 vanille pod
  • 1 tbs water
  • 0.5 tsp baking soda
  • 1 tsp baking powder
  • 125 g butter
  • 0.25 tsp salt
  • 50 g cacao powder

To serve

  • whipped cream
  • blueberries


  1. Start by preheating the oven at 175 degrees Celcius.
  2. Mix the beans with the water in a food processor and add 1 of the eggs and the vanilla from the vanilla pod.
  3. Beat the butter with the sugar until creamy and finally beat the last 4 eggs in.
  4. Now, beat the remaining ingredients through the mixture and stir the mashed brown beans through it.
  5. Line a baking pan with baking paper and put the mixture in it.
  6. Put the baking pan in the oven. It will take about 30 minutes before the cake is cooked. You can check the if it is ready with a wooden skewer. When the skewer is dry when pulling it from the center of the cake, you can take the cake out of the oven let cool.


Do you need Dutch brown beans? Check here.