Preheat oven to 350 degrees F (180 degrees C).
Grease a 9x9 inch square pan with baking spray (the kind with flour in it). Spread the spray around with a pastry brush. Drain and rinse the Canned Black Beans (15 ounce).
Sift the All-Purpose Flour (1 cup), Dutch Processed Cocoa Powder (3/4 cup), Granulated Sugar (1 1/2 cup), Baking Powder (3/4 teaspoon) and Salt (3/4 teaspoon) together into a medium bowl. Whisk well to combine and set aside.
Put the black beans into a blender along with the Unsweetened Rice Milk (3/4 cup). Puree the beans for about one minute. The mixture should be fairly smooth.
Pour the bean puree into the dry ingredients and stir until all the liquid is absorbed and well combined.
Pour the batter into the prepared pan and smooth out. Tap on the counter a few times to eliminate any air bubbles.
Bake at 350 degrees F (180 degrees C) for 25-30 minutes or until a toothpick comes out clean.
Allow to cool on a wire rack for at least one hour before cutting. Store in an air tight container in the fridge.