Chocolate and Raspberry Kidney Bean Cake

This recipe is straight out of the 8 Week Blood Sugar Diet cookbook which has been so successful in helping me lose weight.  It was also my first attempt at a style of baking  that uses less/no  flour and sugar. I wouldn’t call it sophisticated baking, more at the chocolate brownie end of the spectrum (that is no insult to brownies – a well made one is a very welcome thing), but it was very tasty, not too sweet and very simple to make.

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The real surprise in this cake is the binding ingredient that replaces flour is red kidney beans. Not something I would have thought of when making a cake, but then carrots in the much adored eponymous cake seem a little counter-intuitive too. I took the remnant to work and no-one guessed that it contained kidney beans.

These are not sugar free or terribly super low calorie.  The sweetener is dates which have a high sugar content and glycemic index and 1/12th of an 8″ cake is 250 calories. When you are restricted to 800 calories a day this is a big chunk of your daily allowance and definitely a treat only.  However a brownie of this size is at least double this so you are still saving on the calorie front.

The Recipe

This one is easy peasy – none of the multiple elements of some of my recent forays.  I used a food processor for the first stage but that still left some remnant of kidney bean skin – not unpleasant, but I think a liquidiser would be better.

The Ingredients

  • 400g tin of red kidney beans – drained and rinsed
  • 1 tsp vanilla bean paste
  • 5 eggs
  • 1 tbsp water
  • 150g coconut oil
  • 15 soft pitted dates, diced
  • 60g cocoa powder
  • 1 tsp being powder
  • 1/2 tsp ground cinnamon
  • pinch of salt
  • 150g of raspberries

The Method

  • Pre heat the oven to 150C fan
  • Grease and line a 20cm cake tine
  • Put the following ingredients into a liquidiser and blitz to a smooth paste
    • kidney beans
    • vanilla bean paste
    • 3 eggs
    • 1 tbsp water
    • coconut oil
  • Transfer to a bowl and beat in the remaining eggs, and then stir in the dates, cocoa powder, baking powder, cinnamon and salt
  • pour into the baking tin
  • press in the raspberries
  • bake for about 30-40 minutes until a skewer comes out clean

 

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