Magic Bean Cake
Forking Foodie
Forking Foodie
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  • Ingredients
  • 240 g cooked kidney or adzuki beans (or pretty much any cooked beans/chickpeas of your choice - chickpeas are a little stronger though), rinsed and drained if from a can (you will need a 400g can) [252]
  • 120 g softened butter (or use extra virgin coconut oil, the solid white variety if you want to make it dairy free) [884]
  • 170 g golden caster sugar (or your preferred sweetener, e.g. rapadura, coconut sugar etc. rapadura has quite a strong flavour, so you might want to use less, whereas coconut sugar is not so sweet) [680]
  • 5 eggs (UK medium, 58g each) [438]
  • 1 tablespoon water
  • 1 tsp instant coffee granules (you don't have to add coffee, it just enhances the flavour of the cocoa - it doesn't make the cake taste of coffee) [1]
  • 1 tablespoon good vanilla extract [43]
  • 75 g unsweetened cocoa powder (I highly recommend Green & Black's organic) [259]
  • 1 teaspoon (gluten free) baking powder [3]
  • 1/2 teaspoon bicarbonate of soda
  • 1/4 teaspoon salt



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