Magic Bean Cake Recipe
A delicious (and gluten-free) chocolate cake with a healthy twist! I get asked so many times for my Magic Bean Recipe. It is fabulous for those who are gluten free and the magic ingredient is great as it is one that you would never really guess because you don’t associate it with cakes. Most are surprised that it is red kidney beans….not my favourite but in a cake you can’t taste it as it takes on other flavours well. It provides you with a cake which is moist and delicious. The kidney beans have a low glycaemic index and are high in fibre and protein.
400g tin red kidney beans, drained and rinsed well
1 tablespoon vanilla extract
1 tablespoon water
1/3 cup cacao or good quality cocoa powder
1/2 teaspoon bicarb soda
1 teaspoon baking powder
1 teaspoon cinnamon
1/3 cup coconut oil (or 125g butter, softened)
1/2 tsp salt, sea or Himalayan 1/2 cup stevia (or raw sugar)
Preheat oven to 180 degrees Celsius and grease a 20cm round cake tin or cupcake pan. Combine kidney beans, water, vanilla extract, coconut oil and 1-2 eggs in a food processor.
Process for 5 minutes until smooth and aerated.
Add remaining ingredients and process for another minute, until well combined. Pour into lined cake tin and bake for 20 minutes (cupcakes) - 40 minutes (cake). Keep an eye on the cake so it does not overcook. It will become firm on the top and start pulling away from the sides when ready. Remove from oven and let cool slightly in tin before turning onto a cooling rack. Dust with icing sugar to serve.