Magic Bean Cake
Whilst Finn is certainly not one to feel excluded when his friends are eating different food, it is always nice to have an alternative on hand so he can enjoy a treat as well. This Magic Bean Cake ticks all the boxes as it is naturally gluten, dairy, nut, soy & you name it free, and most importantly is incredibly fast to make so I can whip one up at very short notice !
I'm sure I question whether this more-liquid-than-usual cake batter will somehow work every time I make it...but be assured that something magical will happen when you make this cake and it WILL work! You can easily make it without the flour, however I prefer the texture with a little buckwheat or brown rice flour, so have included it in the recipe.
For younger children, then a mix of whipped coconut cream, raw cacao and honey would make a lovely icing, but I usually make a luscious ganache using 90% dark chocolate which is a real treat for us.
Ingredients:
1 can Ceres Organics black beans
5 eggs
1 Tbs vanilla extract
1/2 cup sweetener such as honey or coconut sugar
1/2 cup light olive oil
1/4 cup organic buckwheat or brown rice flour (optional - the cake will just be slightly softer without)
A good pinch of himilayan salt
1 tsp baking powder
1/2 cup 100% cocoa or raw cacao powder
Directions:
Basically blat and bake! But if you would like more details:
Preheat oven to 160 degrees
1. Drain and rinse beans, then blend with eggs, vanilla, sweetener, olive oil and salt.
2. Sieve and whisk together baking powder, raw cacao and flour if using.
3. Gently mix wet and dry ingredients together until just smooth.
4. Pour into a tin greased with coconut oil, then bake for 40 - 45 minutes until the top is slightly spongey / tested with a skewer. Allow to cool before icing.
Ganache:
Gently melt 100 grams of dark chocolate and 2 heaped Tbs coconut oil. Mix in 3 heaped Tbs of coconut cream and whisk until smooth and glossy.
If you would like whipped ganache, allow to cool completely, then whisk well for 1 - 2 minutes. Ice quickly!
