This is as healthy as it gets for a chocolate cake☺
420g can of red kidney beans
1 tbsp vanilla extract
1 tbsp coffee or water
5 free range, organic eggs (room temperature)
1⁄2 cup virgin coconut oil or 125 g softened butter 70g raw cacao or good quality cocoa powder
1 tsp baking powder
1⁄2 tsp bicarb of soda
1⁄2 tsp of Himalayan salt
1 tsp organic cinnamon
140g of Rapadura sugar or 1⁄2 cup of organic Maple syrup
Preheat oven to 180 degrees C and grease a 20cm round cake tin.
Combine beans, coffee or water, vanilla extract, coconut oil or butter and 1 egg in a food processor. Process until very smooth.
Add cacao, baking powder, bicarb, salt, cinnamon and sugar and process for another minute.
Add remaining eggs one by one until well combined. Pour into lined cake tin and bake for about 30 minutes.
Margaret made this in the afternoon.. by night time, the whole thing was gone! When she bought it in for us to taste test, none of us could guess what the main ingredient was – we weren’t even close!