kidney bean cake

Does it get any better than this? Moist, dense chocolate cake with loads of protein, fibre, and not a trace of gluten. So yummy it doesn’t even need icing. Thanks to my yogi neighbour and cool cook Kristen for this adapted thermomix recipe. Visitors to our studio had the cupcake version of this. My pre-schooler’s first attempt, one large round cake was deliciously moist inside and stayed scrumptious for days. What are you waiting for?

420 tinned kidney beans, drained (or try any other beans)
1 tblsp water (or coffee for the grown up version. We did fine without)
1 tbsp vanilla extract
70 g unsweetened cocoa powder
1 tsp baking powder (gluten free if you like)
½ tsp bicarb soda
¼ tsp sea salt
125g butter softened (or use oil for dairy free)
5 eggs
180g sugar

Preheat the oven to 160 degrees, fan forced
Beat butter and sugar together.
Beat in eggs, vanilla and water/coffee.
Puree the beans and add them in, then add cocoa powder, bicarb, baking soda and salt and blend til well combined.
Pour batter in to a greased ring tin or cake tin. Bake for 35 minutes or until a toothpick inserted into the middle comes out clean. Adjust cooking time down for cupcakes