Recently I stumbled across a recipe for Kidney bean chocolate cake, this I had to try. I have always been a glutton for trying weird recipes and experimenting with unusual ingredients or unusual complimentary ingredients but this was just pushing it (or so I thought). In the end I had the easiest and best tasting gluten free recipe I’ve ever made.  This recipe makes the most delicate moist chocolate cake.

The future of this recipe will be to make it Vegan, I wanted to play with the kidney bean part before I changed it up to much.  I found the original recipe on Eating well, Living Thin of course the recipe has been  slightly modified  to work with what I had on hand.

Now onto the Recipe.

What you need:

Soaking the dried kidney beans

16 ounces of canned or cooked kidney beans

1 tsp instant coffee or 1/2 a TBL of coffee from the pot

1 TBL pure vanilla extract

6 TBL Hershey unsweetened cocoa powder (or any brand)

1 tsp baking powder

1/2 tsp baking soda

1/4 tsp salt

6 TBL margarine

1 cup granulated sugar

5 eggs

The Process:

• 

  To serve I flipped the cake out onto a serving dish then lightly sprinkled with icing sugar.

  This cake is so easy you almost won’t believe it, the original recipe called for mixing this with that and that with this, I was short for time and since my wife was working on Christmas baking I was also short on kitchen space.

• Preheat your oven to 325 degrees Fahrenheit.
• Place all the ingredients minus the baking soda, baking powder, and eggs in your blender (I used my Vitamix Blender). Blend until the mixture is too thick to blend. Now I add in the eggs, baking powder, and baking soda, then puree until a smooth and an evenly mixed cake batter is achieved. grease an 8×8 cake pan pour in your batter and bake for 35-45 minutes or until you can poke with a toothpick and the toothpick comes out clean. Voila.