Delicious gluten-free, moist chocolate cake made with kidney beans!
This delightfully light and delicious cake substitutes flour with beans. Brown sugar can be used instead of white, and if you run out of icing sugar, whack some sugar in the blender
I like this recipe because there are no fancy ingredients. Many of them are standard pantry items. which is important when you live remotely and need to rustle up a meal (or cake) at short notice. We use fresh farm eggs which adds to the green living vibe.
All cakes can be frozen and this one is no exception.
Gluten Free Chocolate Cake
420 g can kidney beans, drained
1 tbs coffee (liquid)
1 tbs vanilla extract
70 g cocoa powder
1 tsp baking powder
1/2 tsp bicarbonate of soda
1/4 tsp salt
125 g butter
180 g sugar
Puree together with the beans, water/coffee, 1 egg, and vanilla until smooth.
In a bowl, combine butter and sugar until pale and fluffy.
Add the remaining eggs one at a time, beating well after each addition.
Add bean mixture and beat until well combined.
Mix in Add cocoa powder, baking powder, baking soda, and salt
Bake for approximately 35 minutes at 180C. (It bakes just fine even in an old gas oven with no grill; it just took a bit longer - approximately 1 hour.)
With thanks to recipes.com.au