Chocolate and pinto bean cake recipe

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8 - 10






20 min


35 min

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Chocolate and beans? You wouldn’t think to mix these two ingredients together but they truly work. Pinto beans are a commonly used to make refried beans and you can pick them up, tinned, in most supermarkets. Adding beans to your cake gives it extra protein and a dense finish. This recipe is perfect if you want to give your standard chocolate cake recipe a new twist.


  • 1 can of pinto beans (175g drained)
  • 150g butter
  • 100g milk chocolate
  • 100g dark chocolate
  • 100g soft brown sugar
  • 50g caster sugar
  • 1tsp vanilla extract
  • Pinch of salt
  • 2 eggs
  • 100g self-raising flour
  • ½tsp baking powder


  • Preheat oven 160C/325F/Gas Mark 6. Grease and line an 8 inch cake tin.

  • Melt both the milk and dark chocolates in a large bowl resting on a smaller saucepan containing 1 inch of water. The water should be simmering very gently on a low heat. When most of the chocolate squares are melted give it a stir and take off the heat and set aside. It will continue to melt without any more heat.

  • Drain and thoroughly wash the pinto beans and blend until completely smooth. Place into a large mixing bowl.

  • Measure 2 tbsp of cocoa and sift into the bowl with the beans. Mix together to make a chocolaty paste.

  • Put the sugar, flour , baking powder, and salt into the mixing bowl with the pinto bean paste. Melt the butter in the microwave for 20-30 seconds.

  • Moving swiftly add the melted butter, chocolate and the eggs to the rest of ingredients in the bowl and whisk until completely combined.

  • Pour into the prepared tin and bake for 40-45 minutes in the preheated oven. Check the cake after 25-30 minutes as some ovens are quicker. Remove from the tin and dust with cocoa powder or vanilla infused icing sugar.

Top tip for making Chocolate and pinto bean cake

Have a packet of vanilla-infused icing sugar in your store cupboard at all times, it’s so easy to make. Just take 2 vanilla pods and open out and drop them into a 1kg box of icing sugar and stir every day until fully infused. By one week its ready to use.

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