This Magic Kidney Bean Cake is gluten free, nut-free, protein-rich and full of flavour! I use this cake for every birthday party and have been known to cut it into bizarre shapes depending on whether – after months of searching through the amazing pictures from the ‘Birthday Book of Cakes’ – one of my kids has requested a Star Wars cake, a dinosaur cake or a vampire cake. It is super easy to make, surprisingly light and fluffy and yet FULL of protein which prevents the mad sugar highs so often resulting from a birthday cake. My seven year old made this cake today all by himself and did a great job.
If you are one of those mums (like me) who cuts every amount of sugar in half, I have already done that – the original recipe had 180g. ENJOY!
420g can of kidney beans, rinsed and drained
1 tbsp water
1 tbsp vanilla extract
60g unsweetened cocoa powder
1 tsp baking powder
½ tsp bicarbonate of soda
¼ tsp salt
125g butter or coconut oil (solid)
100g Rapadura sugar
- Heat oven to 180°C. Grease and line a 21 cm spring-form cake tin.
- Place kidney beans in blender and blend to smooth. Add all other ingredients and blend until smooth.
- Pour into a prepared cake tin.
- Bake for 30-35 minutes or until skewer inserted comes out clean.