Do not let the sound of this put you off, it really is worth a go!! This is based on 'the miracle bean cake' recipe, although it does contain butter and sugar, I cut the butter content down to 65 g for the whole cake, and 50g of brown sugar (I ran out of coconut oil, but will definitely try this again with coconut oil and honey). Also, this cake contains NO flour at all, not even oat, almond or coconut flour but just as small amount of cocoa powder to bring it together.
I used canned kidney beans because this cake is for little afternoon get together but if you've got a bit more time to spare, you could cook your own.
KIDNEY BEAN CHOCOLATE CAKE
- 150 g of drained and washed kidney beans(cooked)
- 1 tsp of coffee diluted in a few drops of water
- 1 tsp vanilla
- 35g of cocoa
- 1 tsp baking powder
- Half a tsp of baking soda
- Pinch of salt
- 65 g of butter (softened)
- 50 g brown sugar
- 3 eggs
- Preheat your oven to 180 degrees Celsius.
- Beat your butter and sugar together until creamy, light and fluffy, add in your diluted coffee and vanilla.
- In a separate bowl, blend up your beans to a smooth paste.
- Beat your eggs, one at a time into your butter mixture.
- Beat/ process your bean paste, baking powder, baking soda, salt and cocoa until you obtain a really smooth batter.
- Pour your batter into a prepared tin (grease and flour), and bake for 35 minutes in your preheated oven. I added some sliced pear to the base of my mould to make this into an upside down pear-choc cake.
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