Susie’s Famous Black Bean Chocolate Cake

This is an amazingly moist, flourless cake with protein from black beans.  You’ll never know they are in there!


  • 1 can organic black beans, drained and rinsed until water runs clear
  • ⅓ cup Ziggy Marley’s Coco’Mon™ Original Coconut Oil (melted)
  • ⅓ cup raw cocoa powder
  • 1 cup organic sugar or coconut sap crystals (See Notes)
  • 4 large organic eggs
  • 1 tsp. vanilla
  • 1 ½ tsp. baking powder
  • 1 tsp. baking soda
  • ½ tsp. almond extract
  • ½ tsp. cinnamon
  • 1 tsp. instant organic coffee or dandelion coffee (Optional)
  • Dash sea salt


1.  Mix in blender all together in high speed  until smooth and creamy with no bits or lumps.
2.  Spoon into an 8” or 9” cake pan greased with coconut oil and dusted with cacao powder.
3.  Bake at 350° F for 20 -25 minutes or until toothpick comes out clean and finger bounces back.  See Notes if using a dark pan
4.  Allow to cool then frost


  • ¾ cup coconut milk or coconut milk creamer
  • 10 oz. organic dark chocolate chips
  • 6 tbsp. Ziggy Marley’s Coco’Mon™ Original or Orange Almond Coconut Oil
  • 1 tsp. vanilla
  • ½ tsp. organic instant coffee or dandelion coffee (Optional)


1.  Place all together in small sauce pan and stir until chips are melted.
2.  Pour into container and set aside to cool.
3.  Slice cake and drizzle sauce over individual slices.

• Try with lined cupcake tins for cupcakes or double the recipe for Bundt cake

• If using a dark pan: Bake at 325° F for 35-40 minutes or until toothpick come out clean

• Use coconut sugar as a sweetener for low glycemic index and healthy amino acids