Chocolate Bean Cake



This cake is often described as the ‘magic bean cake’ and for good reason.


I know, I know. BEANS don’t sound like a good addition to cake… but trust me.  In this cake they replace the flour and they give it a mud cake like texture.


{Just a heads up, this cake will rise but not too much.  I did a double batch to make this one nice and full looking.}



1 tin of red kidney beans, rinsed

1 tsp vanilla

4 eggs

1/3 cup cacao or cocoa powder

1 tsp baking powder

1/3 cup coconut oil, melted

1/2 cup honey



Cacao or cocoa powder

Coconut oil




Whiz the beans in a food processor and mix through all of the other ingredients.

Bake at 180 degrees until a knife comes out clear.

You can definitely leave this cake without icing but if you need another chocolate hit you can mix equal parts cacao, coconut oil and honey together and let it set a little bit in the fridge before spreading over your cake.

Or be impatient like I did and pour it straight over the top and chuck the whole thing in the fridge, so that you can break off chunks of ‘chocolate’ the next day.


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