The invention discloses a perilla leaf trepang black bean cake. The perilla leaf trepang black bean cake consists of the following raw materials in parts by weight: 140-160 parts of black bean, 8-10 parts of edible gelatine powder, 7-9 parts of white sugar, 25-30 parts of soybean oil, 20-30 parts of perilla leaves, 6-8 parts of trepang, 5-7 parts of hyacinth bean, 3-4 parts of hazelnut kernel powder, 4-6 parts of puerarin powder, 1-2 parts of ginger powder, 4-5 parts of radix ophiopogonis, 6-7 parts of lotus seed, 2-4 parts of nutgrass galingale rhizomes, 5-7 parts of dried orange peel and an appropriate amount of water. The perilla leaf trepang black bean cake is prepared through the following steps: firstly, frying the black bean, soaking the fried black bean, and grinding the soaked black bean into powder, so that the fragrance of the black bean can be stimulated, and the running off of nutrient elements can be reduced; and mixing gelatin with the black bean powder, and puffing the gelatin and the black bean powder which are mixed. The black bean cake is tasty and refreshing when being eaten, and does not have the crude mouth feel of general coarse food grain products; the black bean powder is packed with the gelatin, so that the protein in the black bean powder can be prevented from entering the stomachs to cause coacervation due to the action of gastric acid, and the digestion of foods is facilitated.