Rachel Khoo's vegan cocoa bean cake recipe

Rachel KhooLe Cordon Bleu trained pastry chef Rachel Khoo is supporting Give & Bake by providing us with this fabulous vegan cocoa cake recipe.

‘I'm delighted to support Give & Bake for Leonard Cheshire Disability, and would urge everyone to get their ovens on and get baking in support of this fantastic cause.’ — Rachel Khoo

Rachel Khoo's vegan cocoa bean cake

Serves eight to 10 people.


Vegan cocoa cake

For the cake

  • 240g cooked black beans (or one 400g can of black beans, drained)
  • 100g dates, pitted
  • 175ml vegetable or coconut oil
  • 80g ground flaxseeds
  • 80g cocoa powder
  • 2 tsp baking powder
  • 2 tsp bicarbonate of soda
  • 150g maple or carob syrup
  • 1 tsp salt

For the icing

  • 2 very ripe avocados
  • 4 tbsp cocoa powder
  • 4 tbsp carob or maple syrup


  1. Preheat the oven to 200°C/180°C (fan)/gas mark 6. In a food processor, blend the beans, dates and oil together to a smooth paste. Add the other ingredients and blend until everything is well incorporated.
  2. Pour into a 20cm cake tin lined with baking paper and use a palette knife or spoon to smooth the top. Bake for 45 minutes in the centre of the oven or until a skewer comes out clean.
  3. Leave to cool on a wire rack before placing carefully onto a serving plate (it breaks easily!).
  4. To make the icing, scoop the avocados out of their skin and blend in a food processor with the other icing ingredients. Adjust the syrup to taste. Use a palette knife to spread over the top of the cake. The cake will keep in an airtight container for several days.

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