Words & Recipe Adaptation by Karen Swan
Those of you with a Thermomix will no doubt be familiar with, and will have cooked, this cake many times! A quick Pinterest search for ‘Magic Bean Cake’ throws up all kinds of variations, so where the recipe first originated is anyone’s guess!
I don’t have a Thermomix, but I do have a whiz bang, super powerful blender, so I used that, but a regular food processor would be tickety boo if that’s what’s on your kitchen bench.
The secret ingredient?
Yep. A tin of kidney beans forms the base of this rich, fudgey and super delicious cake; so it’s a great if you’re gluten free or just want to bake a flourless cake.
I’d made and adored these Almond Blondies (member recipe) made with chick peas, so I was very excited to see how this cake turned out – as was my 4.5 year old son who couldn’t quite believe that the smooshed up kidney beans would magically turn into a chocolate cake!
The chocolate avocado frosting is a great recipe to have in your arsenal and works wonderfully well with raw cake/brownie creations (like this Raw Chocolate & Raspberry Cake with Ganache – member recipe), though is equally at home spread thickly across the most simple and basic classic chocolate cake recipe (member recipe).
1 x 420g tin of red kidney beans – drained and rinsed well.
1 T water
1 T vanilla extract
70g cocoa powder or raw cacao
1/2 tsp bicarb soda
1 tsp baking soda
1/4 tsp salt
1/3 cup lightly flavoured oil (I used grapeseed)
180g sugar (I used a low GI sugar)
2 ripe avocados
1/2 cup cocoa powder or raw cacao
1/2 cup honey (or maple syrup if vegan)
2 T melted coconut oil
1/2 tsp vanilla extract
Pre-heat the oven to 180 degrees.
In a blender or food processor, blend the beans, water, vanilla and eggs until super smooth and creamy.
Add the remaining ingredients and blend to combine well – scraping down the sides as you need.
Pour into a well greased cake tin (I used a 20cm high side cake tin with a removable bottom).
Bake for around 30 minutes.
It will be done when it feels slightly springy to the touch.
I was a little surprised to see how flat it was, considering the images I’d seen showed a quite high slice of cake! Enter the inspiration to slice it in half and fill it with the frosting and some lovely raspberries.
Carefully cut the cake into a top and bottom. I am absolute rubbish at this and my slices were uneven and weird, but fret not! Once the lashings of frosting are on, no-one will be any the wiser!
To make the frosting, bung the avocado into your food processor and give it a good whiz around until it’s pureed. Add the rest of the ingredients and continue, scraping down occasionally, until the mix is thick and smooth.
Spread half on the bottom layer and sprinkle with raspberries.
CAREFULLY plonk the top on and spread the rest over the top and sides.
Arrange some more raspberries as artistically as you please and scatter some crushed pistachios over the top.
I have no idea how long this will last, as we are devouring it as I sit here typing, but I’d say a good 3 days or so, if kept covered in the fridge.