Mocha & Black Bean Mousse Cake


It’s Wednesday lunch as I’m writing this text and I am fully aware that this probably is an exceptionally badly timed blog post. Being right in the middle of the week, you probably have your work jive going strong and a chocolate cake in your web browser stands the risk of messing all that up. So, instead of scrolling down to see the rest of the images and read this interesting little recipe, we simply suggest that you stop reading right away and close this window. Because if you continue, we plan to tell you that the filling is made from black beans and that might really get you out of focus. There is a risk that you will start thinking about what the beans does to the texture and how they affect the flavour.

Well, since you obviously already are thinking about it: The texture is very smooth and creamy, and you can’t really taste the flavour of the beans at all. Instead this cake tastes of coffee. As it turns out, coffee, black beans and chocolate is an unexpectedly terrific combo. The cake can be served frozen, like an ice cream cake. Or thawed, as a creamy mousse cake.  I prefer eating it while it’s quite firm but Luise likes it to be more creamy and have that lush mousse consistency.


Come to think of it, this must be one of the easiest cakes in our repertoire. It’s entirely vegan and gluten free, the ingredient list is conveniently short and you can throw everything together in more or less 15 minutes. Although it needs about two hours in the freezer before it can be devoured.

Normally, I am the one making most of our desserts but this cake is entirely Luise’s creation. She didn’t even tell me about it at first, just went: “I’ve got a little cake in the freezer in case you want to take some photos of it”. So I did. And then we ate it. We got the inspiration for the drizzled chocolate decoration from one of Linda Lomelino’s beautiful cakes.

We have made this cake twice since that first time and I suspect that we will be making it a few times more this summer. You should really try it. It’s different and it’s damn delicious. And if you would like to trick your kids or partner to eat more legumes, this is probably your best chance ever.


A few things to consider before trying this recipe:

• This recipe is perfect for an 8 inch / 20 cm springform pan, if yours is bigger we recommend increasing the measurements, or the cake will be too thin.

• As usual with our desserts, this is not overly sweet but more balanced in flavour. If you know that you have a sweet tooth, go ahead and add a few more dates to the filling.

• If you don’t like coffee, you can substitute it with 1/4 cup of plant milk. Or nut butter, which also could be an interesting flavouring idea for the filling, it would probably taste fantastic together with chocolate and black beans.


Mocha & Black Bean Mousse Cake
Serves 8

1 cup / 125 g hazelnut
10 fresh and soft dates (100 g / 3,5 oz), pitted
3 tbsp cacao powder
1 tbsp coconut oil
1 pinch sea salt

1 1/2 cups / 200 g cooked black beans (equivalent to 1 can drained and rinsed beans)
5 dates, pitted
1 tbsp coconut oil
2 shots / 1/4 cup / 60 ml strong coffee
1/3 cup / 80 ml plant milk of choice (like rice, oat, soy or almond milk)
3,5 oz/ 100 g dark chocolate (70%)

1/2 cup / 65 g toasted hazelnuts
50 g / 2 oz melted dark chocolate

Start by making the crust. Place hazelnuts in a food processor and pulse a few times until they have a pebbled texture. Add the rest of the ingredients and mix until everything is combined. Line the bottom of a 8 inch / 20 cm spring pan with parchment paper and pour the date and hazlenut mixture into it. Use your hands to firmly press down the mixture evenly. Place the spring pan in the freezer and continue on with the filling.

Add beans, dates, coconut oil and coffee to the food processor an pulse on high speed for about a minute. Place a small sauce pan on low/medium heat. Add the milk. Break up the chocolate into smaller pieces and add to the milk. Use a spatula to stir around and take the sauce pan off the heat just as the chocolate starts melting. Keep on stirring until you have a smooth and thick chocolate mixture. Add the melted chocolate to the food processor and mix until you have a smooth chocolate filling. Pour the filling into the spring pan on top of the crust and place it back in the freezer for 2-3 hours. You can also leave it in the freezer for weeks, just make sure to thaw the cake for at least 30 mins if it is deep-frozen.

Decorate the cake before serving. You can either just use a lot of berries, or as we have done here, drizzle with melted chocolate and toasted hazelnuts. You can store the cake in the fridge for a few hours if you prefer it to be creamier, just remember to remove the sides of the springform pan while it is still frozen. Enjoy!



  • Amanda
    I served this today as one of two birthday cakes :) My guests were surprised by how good black beans and chocolate taste together! Great, simple recipe - Thank you!
  • Felicitas
    Quick question, I would like to make the cake tomorrow. Can I get away with using honey or agave instead of dates in both the crust and the filling? I assume it changes the consistency, especially in the filling.
    • I am sure you can replace dates with honey or maple in the filling. However, the dates are needed to get the hazelnuts to stick together otherwise you risk to just end up with a loose crumble. But feel free to try and let us know if you figure out a way that works! /David
  • This looks so fantastic and interesting. I will definitely give this a try! Yum! Beautiful photos too.
  • Jules
    OMG! Just made this for our dessert tonight and am now in the process of licking my food processor and spatulas clean! Cannot wait for 2 hours time when I can dig in for real! Just delicious GKS! Make this cake folks, don't think about it, do it now xxx
  • I've made this cake whith white beans. It' delicious! The best with strong, black coffe. Thanks for another great recipe!
  • Shae
    This is such a beautiful recipe, I doubled it to make a larger size and cut into squares, I used cacao butter through the mix to add a solidity to it which worked perfectly. Such a beautiful texture from the beans, flavour and depth of coffee and cacao. A must try.
  • Thank you for yet another amazing recipe. I just made this cake and it is so delicious. Love it! I used kidney beans because I didn't have any balckbeans - and it turned very well (:
  • Karoline
    Hi, thank you for this interesting recipe! You say "fresh" dates in one part of the recipe: those are not easy to come by, will it also work with dried dates as long as they are soft and fleshy? And I presume if you are not a vegan, cow's milk will also be fine? Thank you!
    • Hi Karoline, try asking for fresh dates in the fruit department where you buy food. If you only find dried dates, I'd recommend that you soak them in water a few hours before you use them to get the right sticky consistency in the crust and a smooth texture in the filling. Good luck! David
  • Emily
    Hey, I don't have any black beans. Can I use cannelli beans?
  • meabh
    Looks great! So excited to make this today! Was just wondering would you reccommend to use unsweetened plant milk or sweetened?
    • We usually use either oat milk or rice milk for this. They naturally have a slightly sweet flavour but are completely unsweetened. /David
  • Perfect timing with my little sister's birthday coming up, I had shown her tonnes of recipes and yet when she saw this she said "I want that one!" :D Exactly the same thing happened with my dad's birthday and the timing of your Banana, Almond & Chocolate Cake post. Well done guys, can't wait to try it! :)
  • Tee
    Hi, Just wondering if I cold use any tart case recipe for this cake? I quite like the look of the beetroot tart case, I know it won't be a sweet case, does that matter? Thanks
    • Tee
      whoops that was meant to read "could"!!
  • I love chocolate mousse :P you made my day!
  • This looks so everything about this cake!
  • This looks divine. I'm a chocolate dessert lover through and through so this is going on my must-make list. Thanks so much for the beautiful photos and the decadent but somehow still nutritious recipes!
  • You guys never cease to amaze me with your recipe creativity and photography! This one is an absolute stunner and I LOVE the use of black beans. May just need to make this one for my birthday in a week :)
  • Wow, what an amazing idea! This looks so good I may just have to try it. Also love that you can consume it in a slightly firmer state or as a mousse. Gorgeous photography as always.
  • These look so gorgeous... I have never used black beans in a mousse cake before (only brownies) I am definitely going to try this over the weekend. As ever the photographs are just beautiful!
  • So creative and very interesting! And Wonderful photos! I am going to try it as soon as possible!
  • What an ingenious combination of flavours and textures. Have made many black bean brownies and am really excited to try this mousse version. Your recipes and images are so creative, thoughtful and clever. Thank you for sharing this so generously!
  • this was absolutely amazing!! saw the recipe this morning and couldn't wait to try, ran back and forth to the freezer as it was freezing and its just divine!
  • Hello ! This recipe looks really amazing you're always coming up with some really creative things ! I might try it this Sunday for mother's day in France :) I was just wondering if cooked black beans could be replaced with cooked kidney beans? (or are they just the same ? I'm always confused haha)
  • You have the perfect name for this dessert: mousse cake really caught my attention and reading about it now has not disappointed. Your desserts are my favorite to make and I have loved all the ones I've tried. And although I haven't previously loved the outcome of black bean desserts, I will trust your recipe 100%.
  • Eye candy! This looks wonderful. I can't wait to give it a whirl. Thank you for sharing. B.
  • yum! I cannot wait to try this one, I think some mid-week cooking might be happening!
  • Mason
    Wow! Stunning as always! Cannot wait to try this recipe!
  • Conni
    I made the cake this afternoon although I subbed walnuts and sunflower seeds for the hazelnuts (allergic) in the crust. It was so quick and simple to make and I had all of the ingredients in my pantry already. The hardest part was having to wait the 2 hours while it set in the freezer. I topped mine with cacao nibs and fresh raspberries to serve. This recipe is delicious and I will be making it again many times. It is simple enough for a weeknight but elegant enough for company. Thanks for the recipe!
  • I always love new desserts that are good for you! I'll have to give this one a try. Loving your photos by the way!

Leave a comment