Whether you're gluten intolerant, avoiding refined sugar, or simply curious I'd highly recommend this unusual recipe. Taking a break from candy and sugar myself, I've been craving something chocolate but not overly sinful. After some chatter about it on my Facebook page I recalled a friend making a version of this cake for me last summer. It uses no sugar or flour but is still moist, chocolately, and absolutely delicious. The reason why this cake is so memorable to me is that it uses a secret ingredient that you would never guess, even after taking a few bites. That secret ingredient is kidney beans.
Just like carrots in carrot cake, and beetroot in chocolate-beetroot cake, a can of plain kidney beans will provide moisture, fluffy sponge, and the foundation on which your chocolate cupcake can be built. Blended until smooth and mixed with the other ingredients I promise that you will have a light fluffy sponge that won't have a hint of anything resembling red beans in a can.
Makes ten cupcakes
1 can of Kidney beans in water
5 large Eggs
1 Tbsp Vanilla Extract
60g /2 oz Butter, room temperature
65g /2 oz Honey (or the sweetener equivalent of 150g of sugar)
6 Tbsp Cocoa Powder
3/4 tsp Baking Powder
3/4 tsp Bicarbonate of Soda (Baking Soda)
1/4 tsp Sea Salt
For the topping: melted and grated dark chocolate
1. Preheat your oven to 350°F/180°C or 160°C for Convection ovens and line your cupcake pan with ten liners. You can use the full twelve if you prefer but if you do just make sure to under-fill them a bit.
2. Drain and rinse the can of kidney beans and shake off the excess water. Place the beans with three of the eggs and the vanilla into a blender and blend until they are completely liquefied. You really don't want any lumps or chunks so keep blending until you're completely sure.
3. In a separate bowl, beat the honey with the remaining eggs until they're light and fluffy. Set aside.
4. Sift the dry ingredients into the kidney bean/egg mixture and beat well. Then add the butter and honey mixture and continue beating until the batter is completely smooth.
5. Fill each cupcake liner halfway then place the pan in the oven to bake for 25 minutes. Allow to cool before topping each with melted dark chocolate.
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