Kidney Bean Chocolate Cake

Kidney Bean Chocolate Torte

Would you rather a bowl of buttered beans?

 or a slice of chocolate cake?

This cake allows you to have your cake and eat it too. Made with beans and butter basically, it’s a great source of vit k, potassium, and Iron. This Cake is so quick and so delicious. Red kidney beans have many health benefits and contain 15g protein per cup. They have been called “poor mans meat” because they are so closely linked to meat in terms of their nutritional value.  They decrease blood sugar levels and aid in weight loss. They contain a heap of fibre so take it easy… beans, beans good for the heart…and you know the rest…

Ingredients:

Cake:

1 can drained kidney beans

5 eggs

5ml vanilla extract

1 tsp table salt

6 tbs salted butter

1 cup xylitol

6 tablespoons cocoa powder

1 tsp baking powder

½ tsp baking soda

3 tbs cocoa nibs/ chopped pistachio nuts (or combination of both for garnish)

Icing:

175g salted butter

2 tbs Xylitol (blitz this in the blender before making the cake, it should be fine to make a smooth icing)

5 tsp cocoa powder

3 tbs plain yoghurt at room temperature. (otherwise your butter will split)

1 tsp vanilla extract

1tsp salt I usually put in another pinch

Equipment: food processor/ blender

Method:

Cake:

Preheat your oven to 160” C, blitz xylitol for icing

Spray 23-25 cm cake tin with non stick spray

Place beans and 3 eggs, vanilla and salt into the blender and blend until you have a puree

Sift the rest of the dry ingredients and set aside.

Cream the butter and xylitol and slowly add the remaining 2 eggs.

(*remember sugar and xylitol are not the same, do not look for the same result as creamed butter and sugar. Xylitol is an alcohol.)

Combine butter mixture and bean mixture. Add dry ingredients and mix until well combined.

Scrape batter into greased tin, and bake for 40-45 minutes, the cake will still be wobbly in the centre.

Turn oven up to 180” and cook for a further 15 minutes.

Icing:

Take butter out before hand and allow to soften. Mix it into a paste.

Stir in xylitol and vanilla.

Slowly add the cocoa, use a big-ish bowl so that the cocoa doesn’t splash everywhere.

Sprinkle a little at a time into the butter and work it in.

Add your salt, and extra to taste.

Mix in yoghurt.

Spread over cake. The cake may be a little warm, the icing will melt into it and make it a little more gooey.

*Be advised this is NOT a banting cake as it contains amylose and amylopectin.

*Beans are laden with fibre do not go crazy… excessive consumption may cause laxative effects!

Recipe adapted from Sweet like Candi they have various recipes which are void of gluten, lactose eggs and other allegens.