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
- Pre-heat oven to 180C
- Place red kidney beans, water, eggs and vanilla essence in TMX and blitz 2min, Sp 7
- Add all other ingredients
- Mix 20sec, Sp 4
- Pour into ring tin
- Bake 30 min
- 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!