Recipe Of The Week – Brown Beans Chocolate Cake

Hi Mums!! Our Recipe of the week is Brown Beans Chocolate Cake. It is described as “absurdly delicious moist chocolate cake made with beans“! This recipe offers a perfect protein balance to our meals.

So, whether or not you like beans, this is one recipe you will love to try out; most especially if you love delicious moist chocolate cake.

brown beans chocolate cake


  • 2 cups brown beans (I used oloyin)
  • 1/2 cup cocoa
  • 1 cup sugar
  • 4 eggs
  • 1/4 cup vegetable oil
  • 1/2 teaspoon coffee (I used regular Nescafe) dissolved in 1 tablespoon hot water
  • 1/4 cup evaporated milk (I used the small hollandia)
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1 teaspoon vanilla extract (the quality matters)
  • 1/2 teaspoon salt

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Method Of Preparation

1. Cook the beans.

2. In case you don’t know how to cook beans, let me give you the steps I followed:

3. Put water inside pot and put on fire to boil. Lots of water, enough to cover the beans and then some more. Don’t worry, you’ll drain any excess water before using the beans.

4. Pick the beans ‘finickily’. No stone or chaff must remain.

5. Rinse the beans. Don’t peel, just a quick rinse.

6. Pour the beans into the boiling water. Don’t add anything o. Just the beans. Cover and let cook.

7. We will now have intermission while the beans cooks

8. Dissolve the half teaspoon of coffee in 1 tablespoon of hot water and set aside to cool

9. Butter and ‘cocoa’ your baking pan. (I used an 8inches square pan)

10. Pressure cooker users can start shakara now and move on to the next step while the rest of us repeat intermission as needed.

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11. Once beans is soft to ‘mushy level’, drain in a colander aka sieve alias ‘ase’. Make sure all the water drains patapata. Let the beans cool down (I put mine in the freezer for a few minutes to hasten the cooling)

12. Pour the beans into a blender jug/food processor and blend the living daylights out of it till it is completely smooth. No single lump. If it is too thick for your blender, pour in the milk and/or oil at this stage. Make sure the beans is well blended.

13. Toss in all the remaining ingredients – cocoa, sugar, baking powder, baking soda, eggs, salt, vanilla, coffee, milk and oil (if you didn’t use them before)

14. I added something that is not in the ingredient list – half teaspoon of chili pepper. It’s completely optional.

15. Blend everything together till smooth and completely mixed.

16. Put the baking pan in the preheated oven and bake for 30mins or till done. You can stick a knife or skewer inside the middle to check. They will come out clean if baked.

17. Or you can press down lightly on top to check. The cake will feel bouncy.

(Remember these two checks for future cake recipes)

18. Leave the cake in the pan for 10 minutes, then turn out on a rack and let cool before cutting.

19. This is the kind of cake that tastes even better if allowed to rest overnight before eating. Just wrap it up once cool and leave till the following day.

20. Now, go give your children before you eat it all.



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