These Black Bean Lava Cakes are a healthier dessert that will sneak more beans into your loved ones’ diets — and no one will suspect the chocolate lava is made from black beans.
I once claimed lemon was my favorite cake flavor and that chocolate felt too predictable for Valentine’s Day. That was a fib.
The moment I pulled these from the oven I fell hard. When my fork broke the surface and molten chocolate flowed out, I was sold. The best part? The main ingredient is black beans — I may have found my culinary soulmate.
Food makes me reflective. Maybe you do the same when you cook: quiet little revelations while stirring, baking, or tasting. These lava cakes sparked thoughts about love at first sight and soulmates. After two of them (and some serious thinking), I landed on a few conclusions: you can usually sense someone’s energy early on, chemistry is real, and while I don’t believe there’s a single predetermined partner for everyone, I do suspect each of us could be truly compatible with a handful of people out in the world.
That’s not me endorsing polygamy — find whatever works for you — but narrowing one perfect match from billions feels unrealistic. Still, I’m convinced I’ve found a few “ones” in my life. These Black Bean Lava Cakes brought real joy, and I’ll happily keep making them.
Black Bean Lava Cakes
- Author: Davida Lederle
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Total Time: 35 minutes
- Yield: 4 cakes
- Category: Dessert
- Method: Bake
- Diet: Vegan
Ingredients
- 1 flax egg (1 tbsp ground flax mixed with 3 tbsp warm water)
- 1 15 oz can black beans, drained and rinsed (or 1 1/2 cups cooked black beans)
- 1/3 cup maple syrup
- 1/4 cup unsweetened applesauce
- 1 tsp apple cider vinegar
- 1/2 tsp sea salt (divided)
- 1/2 cup unsweetened cocoa powder
- 1/4 cup almond meal
- 1 tsp baking powder
- 4 pieces of chocolate (for the molten center)
Instructions
- Preheat the oven to 350°F (175°C).
- Prepare a flax egg and set it aside.
- In a food processor, combine the black beans, maple syrup, applesauce, apple cider vinegar, and half of the sea salt. Pulse until mostly smooth, about 1 minute.
- Add the almond meal, cocoa powder, and flax egg. Process until well combined, about 30 seconds.
- Add the baking powder and process another 30 seconds to incorporate.
- Grease four 5 oz ramekins thoroughly with coconut oil or another neutral oil.
- Divide the batter by adding roughly 1/4 cup to each ramekin.
- Place a piece of chocolate in the center of each ramekin, then evenly cover with the remaining batter so the chocolate is enclosed.
- Set the ramekins on a baking sheet and bake for about 25 minutes, until the edges are set but the centers remain soft.
- Remove from the oven, sprinkle with the remaining sea salt, and allow to cool for 10 minutes.
- Run a knife around the edges to loosen, then invert each ramekin onto a plate; the cakes should release easily.
- Serve warm. Store leftovers in the refrigerator for several days and reheat briefly in the microwave if desired.
If you’d like a twist on these lava cakes, try the Mexican-inspired version demonstrated in the video below.