GF & can be DF
Ingredients
• 420 g canned kidney beans drained
• 1 tbs coffee (liquid)
• 1 tbs vanilla extract
• 70 g cocoa powder unsweetened
• 1 tsp baking powder
• 1/2 tsp bicarbonate of soda
• 1/4 tsp salt
• 125 g butter (use nuttelex for vegetarian recipe)*
• 5 egg
• 180 g sugar
Method
• STEP 1
In a food processor, puree the beans, water/coffee, 1 egg and vanilla until
smooth. Set aside.
• STEP 2
Combine butter and sugar in a food processor or using an electric beater, until
pale and fluffy.
• STEP 3
Add the remaining eggs one at a time, processing or beating well after each
addition.
• STEP 4
Add bean mixture and process or beat until combined.
• STEP 5
Add sifted cocoa powder, baking powder, baking soda and salt and mix well.
• STEP 6
Pour batter into a 22 cm greased round or ring pan and bake for approximately
35 minutes at 180C. The cake will spring back when touched and skewer will
come out clean when cooked.
Notes
It does rise quite a bit, but seems to deflate once it's out of the oven. You can use
white beans and replace the cocoa with coconut flour (or finely ground coconut). Water can substitute coffee. Coconut butter or oil, vegetable oil or an oil of your choice (experiment) can replace the butter if you want dairy free. I usually put a third less sugar in. You can choose to replace with agave nectar, but you will then need a binder/flour. I also sometimes like to melt about 50-80g dark chocolate to give it a little more fudge, but only if I remove some sugar.
