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!
You’re not going to believe me, but this dairy-free, refined-sugar free, wheat-free, gluten-free, nut-free fudge is delicious. More delicious than conventional fudge. Whoa! I hear you say. Is it really that good? Yes, it is. The main ingredient is coconut butter, which you can whip up amazingly easily in your thermomix and is, in itself, a great dairy-free butter alternative. Coconut does contain saturated fat, but it is in the form of medium-chain triglycerides which are easily digested, absorbed and utilised by the body. Much better for you than long-chain triglycerides found in saturated fat from other plant and animal sources.
The original recipe for this Choc Coconut Fudge is on Forum Thermomix. Here’s my version, with only slight changes to the method.
- 400g organic desiccated or shredded coconut Regular coconut from the supermarket contains preservative 220, Sulphur Dioxide. Avoid this by buying organic.
- 30g cacao powder You can substitute with organic cocoa powder but cacao is more nutrient dense.
- 200g honey/maple syrup/agave syrup Feel free to use a combination of these.
- Vanilla seeds scraped from 1/2 vanilla bean
- 1/4 tsp pink salt
1. Prepare 23cm/9inch square baking tin by lining with baking paper.
2. Place coconut in TMX and process 2min, Sp 8, scraping down the bowl midway. The coconut will have turned into a thick liquid, this is coconut butter. This step is very noisy!
3. Add other ingredients and process 10 sec, Sp 8
4. Spatula thick mixture into tin and flatten with back of a spoon. Cut into squares with a knife or small pizza cutter.
5. Put into fridge to chill for a couple of hours until firm. Recut the squares.
You can incorporate other ingredients such as cherries or nuts to add to this fudge. Just mix through for 3-5 seconds, Rev Sp 3.
BE CAREFUL NOT TO OVERMIX as the coconut oil starts to separate out. When you push the mix into the tin you might find you get some coconut oil pooling on top. This will just set hard in the fridge and tastes yummy, but if you prefer you can soak it up with a little paper towel.