“What is the secret ingredient in this cake?” I asked a willing bunch of taste testers last week. “Chocolate,” replied my four-year old, kinda missing the point. “Almonds?” guessed my husband, knowing my fondness for flourless chocolate cakes. “Beetroot,” suggested my Thermomix-loving friend, who is a fantastic cook. “A can of BEANS! It’s a chocolate bean cake!” I announce gleefully to the grown-ups (no way I’m revealing my secret to the kids). And given the gusto with which my kids consumed this cake, I can confidently say they had no idea.
I’m a little bit in awe of this cake. It’s difficult to believe that you can achieve such a nice crumb with no flour. No flour! There are also no nuts, so it’s lunch box friendly. And while there is of course a good amount of sugar and butter – IQS advocates look away now – I’d argue that a tin of beans and five eggs make this a healthy(ish) cake. It’s rich, so a little bit goes a long way. Enjoy!
- 400g can cannellini beans, drained and rinsed (see tip)
- 1 tbsp water
- 5 eggs
- 1 tsp vanilla essence
- 125g butter
- 130g brown sugar
- 70g raw cacao (see tip)
- 1 tsp baking powder
- ½ tsp bicarbonate of soda
- Preheat oven to 180C. Grease a ring pan.
- Mix beans, water, 1 egg and vanilla essence in TM bowl for 10 seconds/speed 8. Set aside.
- Mix butter and sugar in TM bowl for 30 seconds/speed 5.
- Add remaining 4 eggs and mix for 20 seconds/speed 4.
- Return bean mixture to TM bowl and mix for 5 seconds/speed 4. Add raw cacao, baking powder and bicarbonate of soda and blend for 10 seconds/speed 5.
- Pour mixture into greased ring pan and bake for 30 minutes, until a skewer inserted comes out clean.
Kidney beans or butter beans are a good substitute.
Apparently raw cacao is pretty good for you - it's made by cold-pressing unroasted cocoa beans, as opposed to cocoa which has been roasted. This lack of processing means that raw cacao is packed with antioxidants and minerals. I'm going to run with that.