Chocolate Red Wine Black Bean Fudge Cake with Greek Yogurt Cabernet Glaze
Prep time
Cook time
Total time
A rich and decadent fudge cake free of gluten and refined sugar. Healthy desserts don't get better than this!
Recipe type: Dessert
Cuisine: American
Serves: 8
  • ¼ cup extra virgin coconut oil, melted
  • 1 - 15.5 ounce can of black beans, rinsed and drained
  • ¾ cup (4 ounces) coconut sugar
  • 3 small eggs (or 2 large)
  • ½ cup Cabernet Sauvignon
  • ⅓ cup chickpea flour
  • ¼ cup cacao powder (NOT cocoa powder - CACAO powder)
  • 2 tablespoons almond butter
  • 1 teaspoon pure vanilla extract
  • ½ teaspoon kosher salt
  • Confectioners sugar (optional garnish)
  • Fresh raspberries (optional garnish)
  • ½ cup plain Greek yogurt
  • ¼ cup Cabernet Sauvignon
  • 1 tablespoon evaporated cane juice
  1. Preheat the oven to 350 degrees and line the bottom of an 8-inch round cake pan with parchment paper (cut a piece of parchment paper into an 8-inch circle). Brush the bottom and sides of the pan with some of the melted coconut oil.
  2. Add the black beans, coconut sugar, eggs, Cabernet, chickpea flour, cacao powder, almond butter, vanilla extract, and salt to the work bowl of a food processor. Press start and pour the remaining coconut oil through the feed tube. Process until the mixture is smooth, about 30 - 45 seconds.
  3. Transfer the batter to the prepared pan and bake on the bottom rack of the oven for 30 minutes.
  4. While the cake is baking make the glaze. Combine the Greek yogurt with the red wine and evaporated cane juice in a small bowl. Stir well so the sugar dissolves.
  5. When the cake is cool, remove it from the pan, peel off the parchment paper, and transfer it to a wire rack. Just before serving, dust with confectioners sugar and top fresh raspberries if desired.
  6. To serve, cut the cake into wedges and pour some of the glaze on top.
Serving size: about 3 ounces, Calories: 297, Fat: 12g, Saturated fat: 8g, Unsaturated fat: 4g, Trans fat: 0g, Carbohydrates: 35g, Sugar: 21g, Sodium: 245mg, Fiber: 5g, Protein: 9g, Cholesterol: 55mg
Recipe by Queen of My Kitchen at