This flourless chocolate cake is a healthy, gluten free recipe. Perfect for parents looking for healthy snacks for kids.
Preparation time: 20 minutes
Cooking time: 20-25 minutes
Difficulty rating: Easy
Number of servings: 8
- 400g tin red kidney beans
- 1/3 cup rice bran oil
- 5 eggs (large, 50 grams)
- 1 Tbsp milk
- 1 tsp vanilla essence
- 1 tsp baking powder (gluten free)
- ¼ cup choc chips
- ¼ cup cocoa
- 1/3 cup raw sugar
- Preheat oven to 180oC.
- Grease a cake tin with a little rice bran oil.
- Rinse and drain kidney beans and place in a mixing bowl.
- Add oil, vanilla and milk to the bowl. Blend the ingredients together using an electric whisk (or hand wand).
- Add eggs one at a time whisking after each egg is added.
- In a separate bowl, combine the dry ingredients – cocoa, sugar, baking powder. Mix together using a manual whisk to remove all lumps from the cocoa and ensure the mixture has a uniform texture (apart from the chocolate chips).
- Mix wet and dry mixtures together until just combined.
- Pour into greased tin and sprinkle the choc chips on top (as this is quite a liquid mixture if you mix them in the batter earlier they will sink to the bottom).
- Cook for 20-25 mins depending on the size of your tin. It will rise and look cooked like a regular cake.
- Swap milk for water or soy milk and leave out the choc-chips (or use dairy-free chocolate) for a dairy free option suitable for individuals who are lactose intolerant.
- If cooking this cake for children or adults with gluten intolerance, check the baking powder is gluten free. Most brands are but some contain wheat starch.
- Leave out the chocolate chips for a healthier option.
- Make your own choc chips by chopping up your favourite larger block of chocolate for a more budget-friendly version.
- Serve with Greek yoghurt as a creamy side.
- When purchasing tinned kidney beans, be sure to check the package label and choose a brand with no added salt or fat.
Per adult serve
|Total fat||16.71 g|
|Saturated fat||5.45 g|
|Total sugars||10.45 g|