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"Magic Bean" chocolate cake


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Ingredients

12 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
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Recipe's preparation

  1. 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. 

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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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