We have a few birthdays in my family in February and March, and this cake was such a hit it was made for 2 separate celebrations. My sister found the recipe for use with her thermomix, and I have adapted it to be used with less sugar, and with a food processor and mix master. I hope you like it as much as we did! 
Ingredients
- 420 g tin kidney beans, drained and rinsed well
- 1 tablespoon water
- 1 vanilla bean pod (seeds scraped)
- 1 cup cocoa powder
- 1 teaspoon bicarbonate of soda
- 125 g butter
- 5 eggs
- 3/4 cup sugar
Method
Drain and wash the beans well
In a food processor, puree the beans, water, I egg and vanilla until smooth. Set aside.
Cream the butter and sugar
Add the remaining eggs and beat
Add bean mixture and beat
Add the cocoa powder, bicarb soda and beat.
Pour batter into greased ring tin pan and bake in a moderate oven for 30 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.
This gluten free, nut free, and high protein cake is wonderfully moist and works with most canned beans.
If you want it to be diary free, you could use oil instead of butter, but I think butter is better!!
Your recipes sound really nice Jackie and look forward for more to try out
Made this last night and it was absolutely delicious. You would never know there were red beans in it.
Thanks for the feed back. I am so glad you liked it. It is a favourite in our house too. I think I will make it for my son’s first birthday in a few months time too!
thanks Cathy. Glad you like it 🙂 Let me know if you end up making it.
Made this to take to a family lunch on the weekend. A moist, rich chocolate cake. Really wouldn’t know kidney beans were in it.
So glad to know that it was a success Sue 🙂 thanks for the feedback 🙂