Flour Free Cacao Cake

The MOST delicious, moist, flour-free chocolate cake. You won’t believe it’s made with red kidney beans!

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 

1. 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.
2. 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.
3. 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.
4. 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.
5. Once cooked, remove from the oven and allow it to cool completely in the tin before transferring it to a dish, plate or container.

 

If you make this recipe be sure to tag us on Instagram @cacao_collective! 
We love seeing what our customers create.