Shhh… Red Kidney Beans are the surprise ingredient in this cake. No flour, so it’s gluten free.
I found this recipe on a Thermomix Forum and it’s called the Magic Bean Cake. I made a couple of adjustments, they worked and my Gluten Free Chocolate Fudge Cake was born.
Everyone loves these, they freeze well so they are the perfect lunch box food. Bake them on the weekend, stick them in the freezer, then pull them out as you need them. I’ve had a batch in the freezer for a month and they still are good.
Ingredients
- 400g can Red Kidney Beans, rinsed and drained
- 1 tablespoon Water
- 1 tablespoon Vanilla Extract
- 125g butter
- 4 Eggs
- 1 tablespoon Chia Seed
- 80g Rapadura or Raw Sugar*
- 30-40g Cacao Powder**
- 1 teaspoon Baking Bowder
- ½ teaspoon Bicarbonate of Soda
* This recipe originally had 150g of sugar, I reduced it and it’s still sweet enough for our family. Do a taste test of the batter and see if its sweet enough for your family, otherwise add a bit more sugar.
** Cacao can have a strong chocolate flavour for those not use to it. Start with 30g, taste and then adjust up based on your tastes.
Directions
- Preheat oven to 180 degrees. Prepare muffin tin.
- Blend kidney beans, water, chia seeds, vanilla and butter until smooth.
- Add the remainder of the ingredients and blend again.
- Use an ice cream scoop to scoop mixture into muffin tip.
- Bake for 20-30 minutes or until a toothpick inserted into the middle comes out clean
Another 2 ways from this recipe.
- Add grated zucchini to the mix (squeeze out the liquid from the zucchini)
- Make as a cake rather than muffins and add an Healthy Chocolate Mousse as icing. This was
- what Israel requested for his birthday cake last year. Everyone loved it!
Print this Recipe – Choc Fudge Cake