Why “super healthy?” It’s a big claim, especially when we’re talking about a chocolate cake.
Well dear reader, in lieu of any kind of flour, the base of this cake is cooked kidney beans.
I must say, when I first read this recipe, I was skeptical. Kidney beans in a cake? Surely not.
But, I made it, and it works!
This gluten-free cake has the added bonus of being ridiculously easy to make and bake.
If you have a food processor and an oven, you can have this cake out of the oven and ready to serve in less than an hour.
The original version, called The Magic Bean Cake, came from the ABC website, abc.net.au.
I used the original as a starting point, and adapted it a little.
Here is what you need.
400g of cooked kidney beans. I used canned.
3/4 cup coconut sugar, or the sugar of your choice, or equivalent sweetener of your choice.
3/4 cup raw cacao, or good quality cocoa.
1/3 cup sunflower oil, or liquid coconut oil, or oil of your choice.
1 tablespoon vanilla extract.
1/2 teaspoon salt.
1/2 teaspoon bicarbonate of soda.
1 teaspoon baking powder.
1 teaspoon ground cinnamon.
Put the beans, 2 of the eggs, the vanilla, oil and sugar into a food processor.
Process on high speed until very smooth.
Add the remaining eggs, the cocoa, the salt, bicarbonate soda and baking powder, and blend very well.
Your mix will be quite liquid, and this is good.
Pour into a greased, and lined loaf tin.
Bake at 180C for around 30-40 minutes.
The edges of the cake will feel quite firm, while the middle feels softer, more wobbly.
Cool in the tin for 10 minutes, before turning out to cool.
To serve, dust with icing sugar.
For an indulgent treat, or for a special occasion, I think a chocolate ganache frosting would be divine.
So nice! And I wouldn’t have believed it if I hadn’t tried it for myself.
Till next time