Kidney bean chocolate cake is a rich, fudgey gluten-free chocolate cake recipe made with kidney beans.
Kidney bean chocolate cake
I’ll admit, when I first heard of making a recipe with kidney beans I was pretty disgusted.
Thankfully I discovered this kidney bean chocolate cake recipe first by tasting it and being completely oblivious to it being made of kidney beans.
It was so delicious I asked for the recipe and was shocked.
Why make this recipe
It’s delicious – all my kids are obsessed with this recipe and none of them have a clue it’s made of kidney beans.
Gluten-free – it’s often hard to find a gluten-free chocolate cake recipe without nuts (or some awful gluten-free flour mix). This one tastes just like a rich, fudgey chocolate cake.
Nutritious – I’m pretty happy if my super fussy kid has one of these for breakfast. It’s certainly better than most of the cereals out there.
Easy – you pretty much just throw everything in the blender, Thermomix or food processor.
What do you need to make kidney bean chocolate cake?
- Red kidney beans – the star of the recipe. I promise you can’t taste them in the cake.
- Vanilla extract – best to use the real stuff not vanilla essence.
- Eggs – at room temperature.
- Water – filtered.
- Cacao or good quality cocoa powder – gives it the chocolate flavour. I use cacao.
- Bicarb soda & baking powder – help it rise.
- Coconut oil or butter – we prefer butter.
- Sugar – we use rapadura. Raw or caster sugar could be used too.
How to make kidney bean chocolate cake
- Rinse and drain the kidney beans and place them in the bowl of a blender, Thermomix or food processor with 2 eggs, the water, oil or butter and vanilla.
- Blend for 5 minutes or until smooth.
- Add the rest of the ingredients and blend another 2 minutes.
- Bake as 12 cupcakes or a 20cm round cake.
They’re not the prettiest gluten free chocolate cupcake but they are so incredibly tasty.
If you’re looking for an almond meal gluten free chocolate cake, this one is a favourite.
Can you make a big cake
You sure can. This can be made as cupcakes or as a 20cm round cake.
How long do they last
They will keep in an airtight container for a few days or in the fridge for up to a week.
Do they freeze
You can freeze kidney bean chocolate cakes. Just pop them in an air-tight container. Leave at room temperature to thaw.
Can you taste the kidney beans
You absolutely can’t taste the kidney beans. My kids think they’re regular chocolate cakes.
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- 400g tin red kidney beans, drained and rinsed well
- 1 tbsp vanilla extract
- 5 eggs
- 1 tbsp water
- 1/3 cup cacao or good quality cocoa powder
- 1/2 tsp bicarb soda
- 1 tsp baking powder
- 1 tsp cinnamon
- 1/3 cup coconut oil (or 125g butter, softened)
- 1/2 tsp salt, sea or Himalayan
- 1/2 cup sugar (raw or rapadura)
- Preheat oven to 180C and grease a 20cm round cake tin or line a 12-hole cupcake pan.
- Combine kidney beans, water, vanilla, coconut oil and 2 eggs in a food processor, blender or Thermomix. Process for 5 minutes until smooth and aerated.
- Add the rest of the ingredients and process for another minute or two, until smooth.
- Pour into the tin or divide between the cake tins and bake 20 minutes for the cupcakes or 40 minutes for the cake.
- Let cool in the tin for 5 minutes before transferring to a wire rack to cool completely.
Don't eat this while it's still warm. You will be able to taste the kidney beans when it's warm.