Preheat oven to 350°(175°C). Line an 8-inch-round cake pan with parchment paper, grease with cooking spray and line with another layer of parchment paper for easy removal.
Blend the black beans. Blend the black beans. In a food processor or blender, puree the rinsed and drained black beans until smooth. This will be your cake base so make sure it’s 100 percent smooth and free of lumps.
Mix the wet ingredients. Mix the wet ingredients. In a large bowl, combine the eggs, avocado oil, vanilla, and coconut sugar. When it is all mixed together add the pureed black beans and stir until everything is combined.
Add the dry ingredients. Add the dry ingredients. Place a sieve over the bowl and add the cocoa powder, gluten-free flour, baking powder, coffee granules and sea salt. Mix until you have a smooth, thick batter.
Add the chocolate chips. Add the chocolate chips. Add in the chocolate chips for a little extra gooeyness.
Pour into the pan. Pour into the pan. Pour the mixture into your prepared cake pan, smoothing it out.
Bake! Bake! Transfer the cake to the preheated oven and bake for 30-35 minutes, until a toothpick inserted into the center comes out clean. If a toothpick comes out clean from the center, your cake is done!
Cool and frost. Cool and frost. Allow it to cool in the pan completely before inverting it onto a cooling rack. Once it’s cool, you can frost it with optional Sweet Potato Chocolate Frosting (or eat it plain for a more modest indulgence.
