Kidney Bean Chocolate Cake

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Now if the eggs could be substituted with something vegetable based, this would be a vegan cake.

The honey can of course be substituted with maple syrup.

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Kidney Bean Chocolate Cake



Author: Amanda Powell (www.onecraftymum.com)

Serves: 14-16


Ingredients


CAKE: 400gm can of red kidney beans, drained

140gm coconut oil

140gm coconut sugar

70gm cacao powder

5 eggs

1 tspn instant coffee (dissolved in 1 Tbsp boiling water)

1 Tbsp vanilla extract

1 tspn baking powder (the GF kind if wanting GF)

½ tspn bicarbonate of soda

Pinch of salt


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ICING: 1 ripe avocado

50gm cacao powder (or more if you like it more chocolate-y, like me)

1 Tbsp coconut oil

1 Tbsp honey

1 tspn vanilla extract


Method


CAKE: Add beans, coffee mix, 1 egg and vanilla to TMX bowl and puree 30-40 seconds/speed 8.

Add oil and sugar and mix 10 seconds/speed 5.

Add remaining eggs and mix 20 seconds/speed 4.

Add the cacao powder, baking powder, baking soda and salt and mix 10 seconds/speed 4.

Pour batter into square or round cake pan and bake 40 minutes or until a toothpick inserted in the middle comes out clean.


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ICING: Add all ingredients to the TMX bowl and mix 10 seconds/speed 4. (If the consistency is too thick, add more oil. If it’s too thin, add more cacao powder.

www.onecraftymum.com/kidney-bean-chocolate-cake-recipe-with-chocolate-avocado-icing-gf-df-nf/