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"Magic Bean" chocolate cake

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Recipe not tested
"Magic Bean" chocolate cake Recipe not tested
created: 2011/09/12 changed: 2016/04/05
3

Ingredients

Portions12 portion(s)
Cake

  • 420 g can kidney beans or butter beans, drained and rinsed
  • 1 tablespoon water or coffee
  • 1 teaspoon vanilla extract, or more to taste
  • 70 g raw cacao or cocoa powder
  • 1 teaspoon GF baking powder
  • 1/2 teaspoon bicarbonate of soda
  • 1/4 teaspoon salt
  • 125 g Butter
  • 5 eggs
  • 140 g rapadura or coconut sugar
6
35m
Preparation 5m
Baking/Cooking 30m
7
Difficultyeasy
Appropriate for Thermomix ®-Beginners
8
Recipe is created for
 
 Thermomix ® TM 31

Recipe's Preparation

In your TM puree the beans, water/coffee, 1 egg and vanilla until smooth on speed 7. Set aside.

Without washing the bowl, beat the butter and sugar Speed 5 30 seconds

Add the remaining eggs & beat for 20 seconds SP 4.

Add bean mixture SP 4 5 seconds.

Add the cocoa powder, baking powder, baking soda, and salt and blend SP 4 10 seconds.

Pour batter into greased ring tin pan and bake MOD oven for 30 minutes or until a toothpick inserted in the middle comes out clean. 



5

Recipe's preparation

In your TM puree the beans, water/coffee, 1 egg and vanilla until smooth on speed 7. Set aside.

Without washing the bowl, beat the butter and sugar Speed 5 30 seconds

Add the remaining eggs & beat for 20 seconds SP 4.

Add bean mixture SP 4 5 seconds.

Add the cocoa powder, baking powder, baking soda, and salt and blend SP 4 10 seconds.

Pour batter into greased ring tin pan and bake MOD oven for 30 minutes or until a toothpick inserted in the middle comes out clean. 



10

Tip

This GLUTEN FREE / NUT FREE /HIGH PROTEIN cake is wonderfully moist and works with most canned beans. Chickpeas work but they have a bit of a strong taste. If you use a round tin it will take a few minutes longer to bake.

You can also use oil instead of butter to make it dairy free - but butter is better!!

You can also make it in muffin tins which take about 20 mins to cook.

11

Tip

This GLUTEN FREE / NUT FREE /HIGH PROTEIN cake is wonderfully moist and works with most canned beans. Chickpeas work but they have a bit of a strong taste. If you use a round tin it will take a few minutes longer to bake.

You can also use oil instead of butter to make it dairy free - but butter is better!!

You can also make it in muffin tins which take about 20 mins to cook.

This recipe was provided to you by a Thermomix ® customer and has not been tested by Vorwerk Thermomix ® or Thermomix ® in Australia and New Zealand.
Vorwerk Thermomix ® and Thermomix ® in Australia and New Zealand assume no liability, particularly in terms of ingredient quantities used and success of the recipes.
Please observe the safety instructions in the Thermomix ® instruction manual at all times.
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COMMENTS (597)
5
5

I was a sceptic. Though how could 539 people be wrong so gave it a try. Wowee so happy I did. I had been thinking for months about trying this, I guess the ingredients put me off at first. It's so moist - I made 8 mini loaves in oven for 17mins & mmmmm. Will make again for sure. 

5
5

Beautiful,  Whole family Loved it

5
5

Super moist! love it  Smile

Put mixture in mini muffin tin and piped fresh whipped cream sprinkled with dark grayed  chocolate for morning tea at work

5
5

Amazing

Love

Wow! What a clever and delicious recipe! I used coconut oil instead of butter and it worked a treat- subtly coconut flavour. Fantastic!

 

Love,love, love this cake. I have made it three times...always amazing. Thank you!

5
5

This is absolutely delicious! I was sceptical but gave it a go. Fussy hubby and master 6 have no idea

5
5

This is absolutely delicious! I was sceptical but gave it a go. Fussy hubby and master 6 have no idea

4
4

Interesting way to make a chocolate cake! It was super moist and I couldn't taste the beans  Smile

This cake was amazing! I put a  chocolate cream cheese icing on top and it was delicious 

5
5

delicious!!! big hit at my work parties and good balance for all the sweet treats

5
5

Wow! Fantastic and comes in at a mere 16g of carb per serve. Nothing for that much delicuous goodness. 

420gr isn't the drained weight of the beans required, it's the undrained weight of contents of tin. I use one 410gr tin of beans, drained and rinsed. 410/420gr is 'normal' sized can here in Australia.

 

5
5

Wow! yum! I subbed 40g Natvia for the sugar and used only 50g cacao. Otherwise followed recipe exactly With red kidney beans. MFP tells me this brings the cakes down to 4.5g carbs each when made as 12 cupcakes. 

Next time I think I will lower the natvia down to 25g - it was still a little too much - and try blending a few raspberries in for some more natural sweetness. I will also experiment with some other slightly lower carb bean varieties!

Thanks for the great recipe! 

5
5

I made this today to put in lunchboxes for the next couple of days. I cut a few slices and sat them on the counter and my 6yo ate the lot! Love Thanks so much for sharing the recipe, it's a winner in my house! Smile

5
5

Absolutely delicious. I made mine with iced cofee essence and date paste instead of sugar. It is was moist and yummy. My husband couldn't believe it when I told him what it was made of. He loved it. My best ever "mud cake". I'll never go back to the traditional recipe. 

2
2

I was very disappointed in this cake. From the reviews I was expecting a delicious chocolate cake.  Taking it to a dinner gathering turned out to be quite embarrassing and I felt like I needed to have a back up dessert.  

5
5

Had my thermomix for nearly a year and a half and only just made this today.  I made into cupcakes, 15 minutes in the oven.  Used water instead of the coffee, nuttelex in place of the butter, coconut sugar and 40g only of roasted carob powder in place of cacao/cocoa.Loved by all!  I like them best straight out of the fridge, nice and cold.  Yum!

5
5

Made these as muffins today - sooo good! Love this recipe!

5
5

Very good, will definitely make again. 

5
5

Great recipe, easy to make and the family loved it! Being a novice; my only error was that I did not have enough rapadura sugar and ended up substituting part of the sugar with Stevia which gave it a chemical after taste. Will definitely make again though.. but will make sure I have all of the right ingredients this time!

Cooking

5
5

Sceptical I was. But 517 people can't be wrong so I gave it a whirl. Absolutely delicious! And easy. Did I mention delicious? Finally a use for all my cans of kidney beans! Thanks for sharing your clever recipe.

I am making this for easter and will decorate it with eggs to my none the wiser family although the hubby knows and is a bit sceptical we will see Laughing out loud

 

I made this recipe as muffins and served them at a social gathering with chocolate syrup (recipe from my basic cook book). I am in the US and I used the TM5.   It took about 1 and 1/2 cans of kidney beans to reach the correct amount of beans.  Based on other comments I used a little less sugar (130g) but kept all the other ingredients as listed.  I thought they tasted really good - liked the texture.  

Will use this recipe again!

5
5

Moderate oven can be 160-180 degrees. If you're doing fan-forced, 160 works Smile

Yum! Yum! Yum! huge hit in our house. Thank you.

 

5
5

Magic, yes!

Fantastic and I was a knocker before I tried it! Just delicious 

Loved it! Amazing for kids!

Hi, mod oven means moderate oven, depending on your oven I wld suggest around 160 degrees. 

sorry I am a newby .... what temp do you cook this cake on and what does MOD oven mean ?

5
5

This cake is an absolute hit with everyonr and it is also the first successful cake I have made Smile

Made these today as cupcakes and they are like little molten chocolate puddings... yummo!

I put them in for 18 minutes on 170 degrees of my fan forced and tested - the skewer came out clean so took them out. I think the base of them is a little moist still but delicious in any case.  I will leave in for 20 mins next time.

I used only 50gms raw Cocao and this was plenty!   I also used 80gms butter instead of the 120gms.

I used organic cocounut sugar also but next time will try Natvia.  Super impressed  - fluffiest cupcakes I have ever made.  

 

 

Fantastic cake! Definately only use 40g raw cacao instead of 70g. I double the mixture and then pour it into a ring tin pan and cook for 55 minutes at 180 Traditional Oven. When doubling the mixture its best to do 1 batch as written in the recipe at a time and then empty this into a bowl and then make the 2nd batch seperately and join the two batches together before putting them into the ring tin pan. Doubling the mixture makes a good size cake whereas if you just make the recipe the size it is, its very small portions.

5
5

I have been making this for years now. Love that I can use the mixture for either a cake or a dozen cupcakes. My kids can't get enough of them and they freeze really well for school lunches!

5
5

I made cupcakes with my mix, they were the moistest fluffiest chocolate cupcakes ever, i did top them with some chocolate butter cream which wasnt needed but it made them look good...absolute crowd pleaser! Making them again tonight for work tomorrow... minus the buttercream Smile

Has anyone successfully made this egg free? If so, what did you substitute them for?

 

thanks

4
4

Lovely recipe and lovely texture.  Pan really needs to be lined witth paper though - perpahs more brownie like than a cake.  But delicious!

5
5

Amazingly moist, easy and beautiful on it's own or with a custard! Whole family enjoyed it!

5
5

Awesome recipe, thank you!

I tried substituting the eggs for apple sauce, and needed to make muffin size instead of a whole cake. Unfortunately they all collapsed in the middle. Quite a disaster. Does anyone have any tips for how to make this recipe egg free, other than using egg replacer? 

5
5

Yum!

This was delicious and so moist!  I used butter beans which I have had in the cupboard for a while.

Next time I'll try the red kidney beans.

I think we need to catch up so I can taste yours! Mine were hideous!!

5
5

Easy to make, Super tasty, everyone at work loved it.!!!

They could not believe this is made with kidney beans Wink

5
5

Really tasty-the kids scoffed them

5
5

Pure indulgence without the guilt. Simply devine, moist and very easy to make. I had to cook it much longer than stated. I used coconut sugar and red kidney beans. My family couldn't believe what went in it. Superb and will definitely make it again. 

5
5

Delicious! Used cacao powder and it was a bit strong to taste, would use less next time. Would be lovely served with some cream Smile

5
5

Seriously amazing - you would never know that beans are the magic behind these! Make these all the time - thanks for sharing Smile

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