Kidney bean chocolate cake
Kidney bean chocolate cake is a rich, fudgey gluten-free chocolate cake recipe made with kidney beans.
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Servings: 12
Calories: 160kcal
Ingredients
- 400 g tin red kidney beans drained and rinsed well
- 1 tablespoon vanilla extract
- 5 eggs
- 1 tablespoon water
- ⅓ cup cacao or good quality cocoa powder
- ½ teaspoon bicarb soda
- 1 teaspoon baking powder
- 1 teaspoon cinnamon
- ⅓ cup coconut oil or 125g butter, softened
- ½ teaspoon salt sea or Himalayan
- ½ cup sugar raw or rapadura
Instructions
- 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.
Notes
Don't eat this while it's still warm. You will be able to taste the kidney beans when it's warm.
Nutrition
Calories: 160kcal | Carbohydrates: 18g | Protein: 6g | Fat: 8g | Saturated Fat: 6g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Trans Fat: 0.01g | Cholesterol: 68mg | Sodium: 205mg | Potassium: 199mg | Fiber: 3g | Sugar: 9g | Vitamin A: 99IU | Vitamin C: 0.4mg | Calcium: 44mg | Iron: 2mg
Have you made this recipe? I'd love to hear what you think. Tag me on Instagram @clairekcreations
