Cannellini Chocolate Cake (Gluten-Free)

By Adrianne Delgado, RD, LDN

Some people choose to show kindness through baked goods, so why not make a healthier version with protein and fiber? I promise the only thing people will taste in this recipe is rich, chocolaty goodness. 


  • 1 1/4 cup semisweet chocolate chips
  • 1 15 oz. can cannellini beans, rinsed and drained
  • 2 tsp vanilla
  • 4 eggs
  • 1/2 cup sugar
  • 1/2 tsp baking powder
  • 1 Tbsp confectioner’s sugar, for dusting


  1. Preheat oven to 350°F. Using nonstick cooking spray, grease and flour a 9″, round cake pan.
  2. Pour chocolate chips into a heat-safe bowl. Bring medium pot of water to simmer and place bowl on top of pot to create a double broiler. Stir chocolate chips constantly until melted.
  3. Combine the beans, vanilla, and eggs in the bowl of a food processor. Process until smooth. Next add sugar and baking powder, and continue to blend until all ingredients are incorporated.
  4. Add the melted chocolate to food processor and blend until smooth.
  5. Pour batter into the prepared cake pan. Bake for 40 minutes, or until a knife inserted into the center of the cake comes out clean.
  6. Transfer cake to wire rack for 10 to 15 minutes before inverting onto a serving plate, or just save a dish and serve from the pan.
  7. Sprinkle confectioners sugar just before serving.

Source: Adapted from Wellness Concepts

Adrianne Delgado, RD, LDN
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