Chocolate Kidney Bean Cake
By Dr. Clare Bailey
Challenge anyone to guess the main ingredient of this rich chocolate cake, or that it has no added sugar! High in fibre (even cocoa is 30% fibre), yet melts in the mouth and is almost guilt free…
Calories per serve: 250
Prep time: 10 minutes
Cooking time: 40 minutes
400g tin red kidney beans, drained and rinsed
1 tbsp vanilla extract
5 small eggs
150g coconut oil
15 large soft pitted dates, diced
60g cocoa powder
1 tsp baking powder
½ tsp ground cinnamon
150g fresh raspberries or diced rhubarb
- Preheat the oven to 150°C. Grease a 20cm round cake tin and line the base with lightly greased baking paper.
- In a moderate-sized bowl blend the kidney beans, vanilla extract, eggs, 1 tbsp water, a pinch of salt and the coconut oil until smooth (about 4-5 minutes). Then add the rest of the ingredients and mix them together well.
- Pour the mixture into the cake tin, gently press the raspberries into the surface then bake it for about 30 minutes. Remove the cake from the oven and leave it to cool for 10 minutes before turning it out on a rack.
Tip: If you are not counting calories you can throw in an extra tbsp of coconut oil and 3 extra dates – that’s what I tend to do on a non-Fast day.
You can also use this mixture to make cupcakes. Use a 12-hole tray, lined with paper cases. They need slightly less cooking time: 15-20 mins.