Submitted by: Rebecca Doumouras
Prep Time: 20 Minutes
Cook Time: 30 Minutes
I have converted this cake from one submitted to the Thermomix community web site by Sarah Wong
Soak kidney beans at least overnight, drain and use 240g in recipe (this also equates to a drained can of beans if you prefer to use canned).
Puree the beans, water, I egg and vanilla until smooth (set aside)
Cream butter, coconut oil and maple syrup and stevia
Add the remaining eggs and beat until combined
Add bean mixture and beat until combined
Add the cocoa powder, baking powder, baking soda, and salt and blend until combined
Pour batter into greased, lined ring tin pan and bake in a moderate oven for 40 minutes or until a toothpick inserted in the middle comes out clean. If you use a round tin it will take a few minutes longer to bake and you might need to reduce the temperature to avoid burning the top of the cake.
Tips: You can also use 100% coconut oil instead of butter to make it dairy free, this might add to the cooking time. Cake is VERY moist and works with most beans, take care removing from tin as it can break easily. Chickpeas work but they have a bit of a strong taste.
Servings: 8 servings is a lot of cake, you can reduce the size of the cake. Please let me know if you think my calculation of the servings is incorrect, I believe it is right, but it is an approximation.