Do you agree some days require a nice, yummy piece of chocolate cake to have with a cup of tea in the morning BUT who wants to eat cake and destroy all the good work you have done getting fitter, toner and losng weight?
Try this delicious chocolate cake that will keep you on track, guilt-free and satisfied, full of good quality plant protein, fibre and nutritional goodness! The secret ingredient is kidney beans! Sounds weird I know but try it and let me know what you think! You may just be converted!
it is even GLUTEN FREE! Sugar-free and DIARY FREE - How much better does it get?
The Magic Bean Cake
Preparation time:15 minutes
Cooking Time:40 minutes
Total Time:55 minutes
Ingredients:
400g tin red kidney beans, drained and rinsed well
- 1 tablespoon vanilla extract
- 5 eggs
- 1 tablespoon water
- 1/3 cup cacao or good quality cocoa powder
- 1/2 teaspoon bicarbonate of soda
- 1 teaspoon baking powder
- 1 teaspoon cinnamon
- 1/3 cup coconut oil (or 125g butter, softened)
- 1/2 teaspoon salt, sea or Himalayan
- 1/2 cup stevia (or raw sugar)
Preheat oven to 180 degrees Celsius and grease a 20cm round cake tin or cupcake pan.
Combine kidney beans, water, vanilla extract, coconut oil and 1-2 eggs in a food processor. Process for 5 minutes until smooth and aerated.
Add remaining ingredients and process for another minute, until well combined.
Pour into lined cake tin and bake for 20 minutes (cupcakes) - 40 minutes (cake). Keep an eye on the cake so it does not overcook. It will become firm on the top and start pulling away from the sides when ready.
Remove from oven and let cool slightly in tin before turning onto a cooling rackv
Recipe by Chef Sarah Wong
