By Ashleigh Evans from

Fill your home with holiday cheer and lots of great food!

This brand new recipe from our food blogger Ashleigh is the perfect holiday sweet treat. Because of its unique shape, bundt cake is the perfect combination of light and airy while staying delicious and moist. Since it’s not heavy at all, bundt cake is the perfect after-dinner dessert.

However, this is no ordinary chocolate bundt cake. Ashleigh sprinkles in plenty of mint chocolate chips for that oh-so-great chocolate and mint combination. When folded in properly, the chips create a swirl of mint inside the cake giving every bite of minty goodness.

But, that isn’t even the biggest surprise about this dish. The batter is made from Randall Beans black beans! When placed in a food processor, black beans (or any other bean for that matter) create a thick base that, when introduced to a little bit of sugar, cocoa powder and vanilla extract, is completely indistinguishable from ordinary cake batter. Plus, the beans give this chocolate bundt cake a heavy dose of protein, actually making it better for you to eat!

This recipe makes 1 large bundt cake that can serve 12 to 15 people, making it a perfect crowd pleaser. Looking for the perfect cake to bring to a New Year’s Eve party this year? Look no further than this delicious chocolate bundt cake with mint chips. No one will ever guess there are black beans in it!

Mint Chocolate Bundt Cake with Black Beans

Mint Chocolate Bundt Cake with Black Beans


  • 3 Cups flour
  • ½ cup cocoa powder
  • 1 Tbsp. baking powder
  • 1 tsp. baking soda
  • ½ tsp. salt
  • 1 14-oz jar Randall Beans Black Beans, drained and rinsed
  • 4 Tbsp. unsalted butter
  • 2 cups white sugar
  • 2 eggs
  • 2 egg whites
  • 1 ½ Tbsp. vanilla extract
  • 1 cup buttermilk
  • 1 cup Andes Mint chips
  • Optional: powdered sugar to sprinkle


  1. In a food processor, add drained black beans and chop until smoothly pureed. (if super thick, add 1-2 teaspoons water). Scrape sides and run chopper for 1 extra minute. Set beans aside.
  2. Preheat oven to 350 degrees. Spray a bundt pan with cooking spray, then flour it to coat sides.
  3. Using a medium bowl, combine dry ingredients: flour, cocoa powder, baking powder, baking soda and salt. Mix with a fork.
  4. In the bowl of a stand mixer (or large bowl for a hand mixer), add black beans, sugar and butter. Using the paddle attachment, mix for 2-3 minutes. Mixture should be smooth.
  5. Add one egg at a time, then egg whites. Slowly pour in vanilla extract and buttermilk.
  6. Gradually add dry ingredients to the bowl. Mix until just combined, scraping down the sides. Fold in mint ships.
  7. Pour cake batter into the bundt pan. Bake 60-70 minutes, or until a toothpick comes out dry. It will puff up while baking, but fall once removed from heat.
  8. Once done, allow to sit for 10 minutes, then place a plate below the pan and flip to release the cake. Sprinkle with powdered sugar.
  9. Store cake in an air tight container for up to 1 week.
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Like this recipe? There’s much more where that came from! This chocolate bundt cake recipe is just one of many downright decadent holiday treat recipes featured in our Sweet Holiday Treats cookbook. Download your free copy today and discover just how delicious and inventive beans can be when they are used to create cookies, cakes, pies, brownies, cupcakes and more!





You can make this delicious dish with either our traditional Black Beans