Kidney bean chocolate cake


This unusual recipe is gluten-free and dairy-free, very moist and hard to believe it’s full of beans but you do need a food processor. Thanks to Rebecca (adapted from

400g canned red kidney beans, drained
2 tsp decaff coffee powder
2-3 drops of vanilla essence if tolerated
70g cocoa powder unsweetened CONTAINS AMINES (could substitute carob powder)
1 tsp failsafe baking powder
1/2 tsp bicarbonate of soda
1/4 tsp salt
125g butter
5 eggs
180g sugar

Preheat oven to 180°C (350°F). Butter a 22 cm greased round or ring pan. In a food processor, puree the beans, coffee, 1 egg and vanilla until smooth. Set aside. Combine butter and sugar in a food processor or using an electric beater, until pale and fluffy. Add the remaining eggs one at a time, processing or beating well after each addition. Add bean mixture and process or beat until combined. Add sifted cocoa powder, baking powder, baking soda and salt and mix well. Pour batter into pan and bake for approximately 35 minutes. The cake will spring back when touched and skewer will come out clean when cooked. It does rise quite a bit, but seems to deflate once it's out of the oven. Your choice of icing.

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