"I made this cake for my sister who can't eat Gluten and we couldn't believe it was made of beans and very low in fat for a cake."
420gm Can of Red Kidney Beans drained
1Tbs Water
1Tbs Vanilla Essence
1/2 cup Coconut Oil
4 Eggs
1 teaspoon of Baking Powder
1/2 teaspoon Bi-carb Soda
60g Cocoa powder
180g of Caster Sugar
Preheat oven to 180 degree celsius
Combine Kidney Beans, Water, Vanilla Essence, Coconut Oil and one egg in a food processor until the beans are completely puréed.
Add the remaining ingredients and combine well in the processor.
Line baking tin with baking paper [no need to butter the tin] and add the mix. This mix can also be used in muffins.
Bake for 30-40 minutes until a toothpick comes out clean, or when the top of the cake is firm and bounces back when softly pressed.
I made this cake out of curiosity and gave half to my husband's work colleague who can't have gluten or dairy... she ate it all in under an hour! Needless to say, it was a success. A beautifully moist, chocolatey cake that I've enjoyed eating the rest of (over a slightly longer time frame).
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