Magic Bean Cake - Gluten Free Chocolate Cake

Magic Bean Cake - Gluten Free Chocolate Cake

A delicious chocolate cake with a healthy difference - red kidney beans. Gluten Free! The original recipe is by Clever Cook Sarah Wong and is recommended by Julie Masci from New Life Nutrition.

• Serves: 8
• Degree of difficulty: Low
• Preparation time: 15 minutes
• Cooking Time: 40 minutes
• Total Time: 55 minutes

Ingredients

• 400g tin red kidney beans, drained and rinsed well
• 1 tablespoon vanilla extract
• 5 eggs
• 1 tablespoon water
• 1/3 cup cacao or good quality cocoa powder
• 1/2 teaspoon bi carb 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)

Method

1. Preheat oven to 180 degrees Celsius and grease a 20cm round cake tin or cupcake pan.


2. Combine kidney beans, water, vanilla extract, coconut oil and 1-2 eggs in a food processor. Process for 5 minutes until smooth and aerated.


3. Add remaining ingredients and process for another minute, until well combined.


4. 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.


5. Remove from oven and let cool slightly in tin before turning onto a cooling rack.


6. Dust with icing sugar to serve or serve with berries.