This recipe is gluten free, refined sugar free and packed with nutrition, and was inspired by the ThermoMix Magic Bean Cake recipe.
INGREDIENTS
- 420g red kidney beans (rinsed)
- 20ml filtered water
- 20g coffee granules (we used organic decaf)
- 20ml vanilla extract
- 125g butter (room temp, cut into cubes)
- 180g monk fruit / coconut sugar / stevia
- 5 x eggs
- 70g shaved ceremonial grade cacao paste
- 1 tsp sea salt
- 1 tsp baking powder
- ½ tsp bicarb soda
METHOD
- Preheat oven to 180 degrees fan forced and place rack into middle of oven. Grease/line your cake tin. Place beans, water, coffee and vanilla into a food processor and blend for 2min. Scrape around bowl and blend for a further 1 minute.
- Add butter and sugar and blend for another 2 minutes. The mixture should resemble a smooth mousse-like texture. Set the processor to a low speed, and add eggs one at a time through the hole in lid. Once last egg has been added, blend on high for a further 20s.
- Melt the shaved ceremonial grade cacao over a low heat on the stove, then proceed to add it to the blender along with the salt, baking powder, bi carb soda and blend until combined.
- Pour batter into your prepared tin and bake for 50 minutes at 180 degrees (fan forced), or until you can poke the cake with a skewer and it comes out clean.
- Once cooked, remove from the oven and allow it to cool completely in the tin before transferring it to a dish, plate or container.
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