Preheat the oven to 350 degrees F and spray a 9x13 pan with non stick spray.

In a large bowl, combine the flour, salt, baking powder, sugar, cocoa powder, and espresso powder.

Rinse and drain the canned black beans and refill with fresh water.  Pour the black beans and water into a blender or food processor.  Puree the black beans with water until smooth.

Add the black bean puree, water, and vanilla to the dry ingredients and mix to combine.

Pour the batter into the 9x13 pan and bake for about 25-30 minutes, or until a toothpick inserted into the center comes out clean.  It took my oven about 35 minutes, it depends on the thickness of the pan you use, and your oven.

Let cool for at least 15 minutes in the pan before serving. Serve warm with Nada Moo vanilla ice cream (a FAVE in my house)! 

Store in an airtight container in the refrigerator for up to 4 days.  Enjoy!