<p>For the cake: Preheat oven to 350°F. Grease an 8” cake pan with nonstick cooking spray and line with a round of parchment paper; set aside.</p>

<p>In the bowl of a food processor, combine beans, sugar, eggs, oil, and vanilla. Blend, scraping down the sides as needed, until smooth. Add cocoa powder, baking powder, baking soda, and salt; blend again until fully incorporated and smooth.</p>

<p>Pour the batter into the prepared pan and smooth the top. Bake for 35 to 40 minutes, or until a tester inserted into the center comes out clean. Let the cake cool in the pan for 15 minutes, then invert onto a cooling rack and allow to cool completely.</p>

<p>For the ganache: Place the chocolate in a small heat-proof bowl and set aside. In a small saucepan over medium heat, bring the cream to a simmer, about 2 minutes. Pour the hot cream over the chocolate and let stand for 1 minute. Whisk until smooth and slightly cooled. Spread the ganache over the top layer of the cake, leaving the sides exposed. Refrigerate for 10 to 15 minutes, or until the chocolate is set.</p>

<p>Transfer the coconut whipped cream to a piping bag fitted with a large star tip. Pipe tall swirls around the edge of the cake. Decorate each swirl with a raspberry. Slice and serve.</p> <p> </p> <p><strong>Make-Ahead & Storage Tip:</strong></p> <p>This cake can be made ahead, baked up to 5–7 days in advance, and stored covered in the refrigerator. For longer storage, wrap the cooled cake tightly in plastic wrap and freeze for up to 1 month. Thaw overnight in the refrigerator before serving.</p> <p><strong>The Secret Ingredient:</strong></p> <p>Thanks to <strong>GOYA® Black Beans</strong>, this cake is naturally nutritious and gluten-free. The beans also help give the cake structure, resulting in a tender, moist, and perfectly textured dessert.</p> <p><strong>Make It Vegan:</strong></p> <p>To make this cake vegan, replace each egg with ¼ cup unsweetened applesauce, ¼ cup mashed banana, or an egg substitute according to the package instructions</p> <p><strong>Make It Dairy-Free:</strong></p> <p>To make this cake dairy-free, omit the coconut whipped cream or substitute with a plant-based whipped topping, such as soy, almond, or oat-based whipped cream. You can also make vegan whipped cream using <strong>aquafaba</strong>: Drain one 15.5-oz. can of <strong>GOYA® Chickpeas</strong> (about ¾ cup aquafaba) and whip on high speed with ¼ tsp cream of tartar until stiff peaks form. Gradually beat in ⅔ cup powdered sugar and ½ tsp pure vanilla extract until smooth and combined.</p>