Magic Bean’ Chocolate Cake


  • 420 g kidney beans, canned drained 1 tablespoon water or coffee
  • 1 tablespoon vanilla extract
  • 70 g unsweetened cocoa powder
  • 1 teaspoon GF baking powder 1/2 teaspoon bicarbonate of soda 1/4 teaspoon salt
  • 125 g Butter
  • 5 eggs
  • 180 g sugar


  1. In your TM puree the beans, water/coffee, I egg and vanilla until smooth. SP 7. Set aside. Beat the butter and sugar SP 5 30 seconds
  2. Add the remaining eggs & beat for 20 seconds SP 4.
  3. Add bean mixture SP 4 5 seconds.
  4. Add the cocoa powder, baking powder, baking soda, and salt and blend SP 4 10 seconds.
  5. Pour batter into greased ring tin pan and bake MOD oven for 30 minutes or until a toothpick inserted in the middle comes out clean.


This GLUTEN FREE / NUT FREE / HIGH PROTEIN cake is wonderfully moist and works with most canned beans. Chickpeas work but they have a bit of a strong taste. If you use a round tin it will take a few minutes longer to bake.

You can also use oil instead of butter to make it dairy free - but butter is better!

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