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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: 2014/08/01
3

Ingredients

Portions12 portion(s)
Cake

  • 420 g can kidney beans or butter beans, drained & 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, I egg and vanilla until smooth. SP 7. Set aside.

Without washing the bowl, beat the butter and sugar SP 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, I egg and vanilla until smooth. SP 7. Set aside.

Without washing the bowl, beat the butter and sugar SP 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.

Check out www.clevercook.net.au for more of my recipes! Happy thermomixing!

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.

Check out www.clevercook.net.au for more of my recipes! Happy thermomixing!

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 (429)

Beautiful cake considering made of kidney beans instead of the traditional flour. Thank you for this recipe. The kids think its chocolate cake.

5
5

Love this recipie have been using it regularly and it always turns out well. Tried it with banana but it didn't turn out as light and fluffy. Thank you for sharing. 

3
3

Note to self!-reduce cocoa!!!!!

5
5

Dense, rich, chocolately cake - doesn't fall to bits like most gluten free bakery.  Loved it and added to favourites.

 

I made this cake and topped it with chocolate frosting (everyday cookbook). Huge winner in my house!

5
5

Cooked this last night and none of my boys could believe the "magic" ingredient. Had to get out the empty can to prove it! Moist and chocolatey. Used dutch cocoa, castor sugar, and 4 bean mix, because that's what I had in the cupboard. It's not too sweet, although I could detect some bicarb soda aftertaste. Might try it with next time with a little less of the raising agents. Cooked in a ring tin to avoid a squidgy middle.

5
5

Delicious! I made this and put the mix into a patty cake tin so I had nice small servings. They froze well. A super moist cake. You shouldn't need any icing, the cake is fine as is.

5
5

Very moist and super easy! Kept well for a couple of days which is unusual with GF baking. 

 

5
5

I made muffins out of this and no one could believe that they were mainly kidney beans! Tasted great!

5
5

Cake was a hit! Thank you

Keep smiling & bye for now!

From Teresa

1
1

I was dubious but convinced to try it by all the great reviews. My kids saw through this one, they didn't like it. I didn't have rapadura so I used caster sugar in it but it's not sweet, it was too bitter for the kids, I think I'll stick with my normal chocolate cake.

4
4

Such a great cake to whip up at the last moment. Most of these ingredeints are in our pantry all the time. My husband was gob smacked the secret ingredient was beans and that there is no grains used. 

Gluten Free | Fructose Friendly | Crazy Cat Lady | Shoe Obsessive

www.chompchomp.com.au

Not a fan.. bitter tasting and dry...

I'm very impressed with taste ! Pure magic  Cool

2
2

Just not nice, I'm afraid. The texture is weird and the flavour was strange too. i followed the recipe exactly, and it did turn out well, but there was just very obviously something "different" about the cake. Didn't fool anyone in my house. Even my 4yo wasn't rapt in it and he eats practically anything. Binned half of it, which is a shame especially considering how expensive canned beans are over here in Singapore!!

5
5

transformed lunchboxes/ birthdays forever Big smile

4
4

I was a sceptic but it worked. Followed the instructions resisting the urge to blitz the butter beans for longer/harder.  Used just a bit less cocosugar (2 big lumps from Woolies) and personally I could have used regular raw or caster sugar. Batter wasn't sweet but the muffins have nice deep sweet flavour. They all got stuck to the pan Sad Will use cupcake liners next time.

I just love this cake.  It's super moist and chocolaty, no one ever guesses the kidney bean secret!!!

5
5

Wow, i made this as a cake today and was super impressed.  The kids loved it and so did I.  Love how you can't tell it's made from beans.  

Could you freeze this?

5
5

Love this recipe as a cake & as muffins! I add a little more vanilla as I love the taste & it also covers any hint of bean taste. Awesome that it is GF but doesn't use nuts either. Love it with coffee & without. It is totally my go-to choc cake recipe now Smile

5
5

This was a lovely moist cake, my daughter loved it though wasn't that impressed with the "mousse" that went into the mixture Tongue

 

5
5

Fantastic! I love making this cake and giving it to unsuspecting people. I get the best reactions when I tell them after they have eaten their slice that it was made from beans.

5
5

Great cake - it never disappoints and is my go-to recipe when I need a gluten free cake. I've made it in a ring tin and as muffins/cupcakes with equal success. I usually reduce the cocoa a little as a find it a bit too bitter with 70g.

4
4

So light and tasty.  I wasn't sure what this would taste like so was pleasantly surprised with the yummy result.  Accidently added coffee granules instead of coffee but they still turned out great - made muffins for a change.  Will definitely be trying this again. Smile

5
5

Yum, awesome cake Smile I use 60 g sunflower oil instead of butter, iced with EDC ganache.

 

5
5

My 15 year old fuss pot of a son loves these cakes, he has no idea that they have butter beans in, love it  :)

5
5

Didn't change a thing!! Fabulous moist & easy chocolate cake. I made 12 muffins out of this batter & iced them with the EDC butter cream with some fresh strawberries blitzed through! YUM!! i went with the coffee option. Tastes like mud cake. 

5
5

yum yum yum, I didn't tell the kids what was in it, its our secret lol

 

5
5

Moist and delicious - really great recipe and I will definitely be making these again. Thank you!

5
5

I just made as is, was soooo good! Really impressive. My Hubby unfortunately is a bean hater and a chocolate lover, so as you can imagine this was great, he had no idea there were beans in it, still doesn't know and doesn't want to know!! My only thing was that it was a bit crumbly... I was thinking of adding some guar gum to help bind. Has anyone else had this problem? Or think maybe a binding agent would help? 

Thanks for posting!

4
4

I made these into cupcakes and they turned out AMAZING! They were soft and moist and had a lovely flavour. As recommended by others, I reduced the cacao to 50g and added more sugar (I think about 170g - 140g coconut sugar/ 30g white sugar) I had never cooked with coconut sugar so wanted to make sure it was still going to be sweet. Top it with some chocolate icing, my BF never knew there were kidney beans in that little cupcake!

5
5

I made this cake yesterday for a work collegues birthday. They loved it and couldn't tell the secret ingredient

Great recipe!  Have made many times, even for my 4 year olds birthday cake .... All the kids loved it, as did the adults!

I am not sure what I have done wrong. I did one can of the kidney beans- 410g- but once rinsed and put in tm5 it weighed at 250g. Should I have done more? everything else was as stated- but mine has come out flat- it was in a normal round cake tin. Thanks- 

5
5

Love this recipe. I substituted coconut oil for the butter & used 4 eggs instead of 5. Came out beautifully moist & yummy. No one could pick the secret ingredient. Whole family loves it. Smile

5
5

Definitely a keeper.  Love that there is no flour used And you can't tell!  Healthy cake! And very moist. Wow.  

 

Geraldine Lee
Consultant

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Delicious, my husband could not believe it was made with butter beans. I did not use the full amount of cocoa only about 30 grams. I would probably lessen the amount of butter also next time. Would be delicious with strawberries and cream.

5
5

Pretty damn good bean cake!

5
5

Beautiful cake!! I make in muffin tin, freeze then put in lunchbox frozen, they defrost perfectly. I use butter beans and no coffee.  Have also made mini muffins then iced with chocolate ganache for the school class and they were a hit. Thanks for a clever gluten free recipe

5
5

This is amazing, I've made it at home and for friends at work, everyone loves it!  :-)

 

I made this cake for the morning tea at work and it was great - everyone loved it and could not believe it was made with beans - LOVE LOVE LOVE IT.

thehealthyhomecook

5
5

This has become a staple in our house.To take to preschool for my son's birthday I used mini muffin tins to bake, then once cooled topped with the EDC buttercream icing with cocoa and dipped in 100's & 1000's. Everyone always loves it, so long as they don't know about the kidney beans before they try it. If you're tossing up whether or not to try this..... JUST DO IT!!! You won't regret it!!

I just cooked this cake with great success. I substituted 140g coconut oil for the butter & used palm sugar. It is moist and delicious. 

5
5

I love this recipe. Instead of the butter, I use 150g coconut oil (nice and moist) and its AMAZING!!! also add Orange flavour turns it into a jaffa cake Wink

5
5

Love this recipe, have made a quite a few times as one whole cake and also as muffins.

A very yummy moist chocolate cake, you would never know it has a secret ingredient of - kidney beans 

Loved Loved LOved it. Will be leaving out the saalt though. Smile

 

I would be so interested to try this one with an egg replacement for my GF and egg free son.  Cant wait!

5
5

Awesome! Made 12 little muffins and 20 mins was perfect. Used butter beans & 50/50 coconut sugar & rapadura.  Love

5
5

oh wow.  Ok - I have made this as cupcakes millions of times before.... but changed it up a bit today just 'cause! Cannallini beans instead of kidney, 1/2 rice syrup/1/2 sugar (just to reduce the sugar intake of kiddies a bit) and then carob powder instead of cocoa (1:1 ratio).  They did sink a little in the middle despite full cooking time.... but who cares when you are a kid and they still taste great!  

Oh yes - and always use nuttelex for dairy free requirement.

5
5

Five stars! Delicious! A lovely dark chocolate flavour, a little bit bitter and not too sweet! This is a definite 'make-again'! Thanks for sharing!

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