Who doesn't love chocolate cake? and who doesn't love a refined sugar free, gluten free,dairy free, delicious, healthy piece of chocolate cake even more?!
This gluten-free chocolate cake is so decadent and moist, you’ll never guess its secret ingredient – red kidney beans! Before you freak out and head for something you are more used to. Hear us out. This cake is seriously delicious, its seriously moist and if you didn't tell anyone that it was made of beans they would never know!
Know your nutrients
Cacao is packed full of magnesium which is so good for muscle support, it helps relax those tense muscles (jaw clenching at night anyone?!) Magnesium helps cramping all over the body and it helps keep bowel movements in check. Red kidney beans are a very good source of cholesterol-lowering fiber, as are most other beans. They are also a virtually fat free source of high quality protein. In addition to lowering cholesterol, kidney beans' high fiber content prevents blood sugar levels from rising too rapidly after a meal. Kidney beans, like other beans, are rich in soluble and insoluble fiber. Soluble fiber forms a gel-like substance in the digestive tract that binds with bile (which contains cholesterol)and ferries it out of the body.
- 1 1/2 cups of canned red kidney beans
- 5 large eggs
- 1 tablespoon pure vanilla extract
- 1/2 teaspoon sea salt
- 6 tablespoons unsalted organic butter OR 51/2 tablespoons coconut oil
- 1/2 cup + 2 tablespoons honey
- 6 tablespoons cacao powder
- 1 teaspoon baking powder
- Preheat oven to 165 degrees celsius.
- Spray a 9″ cake pan with extra virgin olive oil cooking spray, or just grease it with a thin layer of butter.
- Dust cocoa all over the inside of the pan, tapping to evenly distribute.
- Cut a round of parchment paper and line the bottom of the pan, then grease the parchment lightly.
- Alternatively, you can make cupcakes. If you’d like to bake the batter as cupcakes, line 16 cupcake tins with paper liners.
- Drain and rinse beans in a strainer or colander. Shake off excess water.
- Place beans, 3 of the eggs, vanilla and salt into blender.
- Blend on high until beans are completely liquefied. No lumps!
- Whisk together cocoa powder and baking powder.
- In a bowl, use a mixer to cream the butter with honey until light and fluffy.
- Mix in the two remaining eggs, beating for a minute after each addition.
- Beat the bean mixture the rest of the batter.
- Finally, stir in cocoa powder and beat the batter on high for one minute, until smooth.
- Scrape batter into pan and smooth the top.
- Grip pan firmly by the edges and rap it on the counter a few times to pop any air bubbles.
- If you are baking the cake as a single round layer, bake for 40-45 minutes. If you are baking the batter as cupcakes, bake for 35 minutes. Cake is done when the top springs back when you press on it.
- Remove cake to a cooling rack to cool for 10 minutes.
- Turn out cake from pan, and flip over again on to cooling rack.
- Let cake cool until it reaches room temperature, then cover in plastic wrap. For BEST flavour, let cake sit overnight!
- If you are stacking this cake, level top with a long serrated knife, shaving off layers until the cake round is flat and even.
- Store cake or cupcakes in the refrigerator. For the best flavour and texture, warm the cake to room temperature before serving.
This cake is so moist it doesn't even need icing.
Serve and Enjoy!!!