Feeding the Funky Bunch: Magic Bean Cake


Last night I was searching for a dairy-free recipe to cook for morning tea. I stumbled across this one – Chocolate Magic Bean Cake – which I recalled reading about a few months ago. It was absolutely delicious and is also gluten free and wheat free. Easy to whip up, totally delicious and surprisingly nutritious. This cake is a moist, fudgy chocolate cake made with red kidney beans! Amazing, but true. Definitely give this one a go. It is not a healthy cake that tastes pretty good, it is a fantastic cake that happens to have some extra nutritious ingredients.

The “Magic Bean Cake’ Recipe is posted online in a few locations including the Official Thermomix Recipe Community and Forum Thermomix. The method and recipe below has been altered a bit by me and tested for the Thermomix. I haven’t tried it but I would imagine it would work just as well in a food processor as long as you allow enough time to whiz the kidneys beans up as much as possible.


  • 420g can of red kidney beans, drained and rinsed or 110g dried red kidney beans soaked and cooked
  • 1 tbls water
  • 1 tbls vanilla essence
  • 5 eggs
  • 70g cocoa powder
  • 1/2 tsp bicarb soda
  • 1 tsp gluten free baking powder
  • 1/4 tsp pink salt
  • 65g (1/3 cup) oil (rice bran or vegetable) or 125g butter
  • 180g sugar or rapadura

Ensure if you are going dairy-free that you use oil instead of butter and don’t use butter to grease your baking tin


  1. Pre-heat oven to 180C
  2. Place red kidney beans, water, eggs and vanilla essence in TMX and blitz 2min, Sp 7
  3. Add all other ingredients
  4. Mix 20sec, Sp 4
  5. Pour into ring tin
  6. Bake 30 min
  7. Alternately spoon into patty pans and bake 20-25 min in 2tbls/40ml patty pans or 15-20 min in 1tbls/20ml mini patty pans

People have commented that they’ve replaced the kidney beans with butter beans and flavoured the cake differently i.e. lemon, orange, coffee. I’ll endeavour to do a bit of experimentation and let you know!


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