This recipe originates from a Thermomix consultant at www.recipecommunity.com.au and is delicious and moist as well as being gluten free! It can be made dairy free using oil instead of butter, but the texture will be different.
This is a Thermomix recipe but can easily be made in a food processor.
I’ve made a few changes such as reducing the sugar content. I’d like to try it with maple syrup or agave next time.
Magic Bean Chocolate Cake
Pre heat oven to 180C
Grease a ring tin (I used a silicone one)
420g can red kidney beans, drained and rinsed
1 Tbsp coffee (2 tsp coffee powder in a Tbsp hot water)
2 tsp vanilla extract or paste
125g softened butter
130g raw castor sugar
5 eggs (large)
70g good quality cocoa
1 tsp GF baking powder
1/2 tsp bi-carb soda
Place kidney beans, coffee, 2 eggs and vanilla into TM or processor and blend until smooth. Remove and set aside. (If you have two TM bowls, it makes it easier!)
Beat butter and sugar on speed 5 for 1 minute or so, scraping down occasionally. Add 2 eggs and beat again for a minute.
Add bean mixture with last egg and remaining ingredients and beat on speed 4 to 5, scraping down until mixture is homogenous.
Pour into tin and bake for around 30 – 40 minutes or until a skewer comes out clean.
125g softened unsalted butter
450g (2 cups) golden icing sugar (made from raw sugar)
2 tsp vanilla
2 – 3 Tbsp cocoa powder
Beat until smooth. Use a knife moistened in warm water to spread.