I couldn’t believe the results of this chocolate cake (or cupcakes as you can see in the photo)! I’d heard about “magic bean” cake before but this was my first go – and I actually was quite impressed! I scoured the internet and brought together a couple of recipes – for a bit of an adult twist, you can also add a shot of coffee. They’re fantastic for a gluten & dairy-free options. I used raw sugar, but you could try honey for an even better-for-you option.
Give these a go, you’ll be surprised!
400g tin red kidney beans
1 teaspoon vanilla essence
1/2 cup raw sugar
1/2 cup cocoa
1/2 teaspoon bi carb soda
1 teaspoon baking powder
1 teaspoon cinnamon
Preheat oven to 180 degrees celsius.
Combine kidney beans and eggs in a food processor. Process for 5 minutes until smooth and aerated.
Add remaining ingredients and process for another minute, until well combined.
Pour into a lined cake tin, or cupcake pan, and bake for 20 minutes (cupcakes) – 40 minutes (cake).
Dust with icing sugar to serve.
See more of my recipes at Mums in the KitchenShare
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