The Magic Bean Cake is not new, its been around for ages and it is no wonder - it is amazingly light and fluffy, it is a super healthy cake and can be made gluten free!
Of course, I did tweak the recipe a little, so hear is my version - enjoy!
420 g kidney beans, canned drained
1 tablespoon water
1 tablespoon vanilla extract
70 g cocoa or cacao powder
1 teaspoon baking powder (gluten free optional)
1/2 teaspoon bicarbonate of soda
1/2 a ripe banana
2 tablespoons Greek yoghurt (2% fat if possible)
1/3 cup sugar
Pre-heat an oven to 160 degrees.
In a food processor, puree kidney beans, water, 1 egg and vanilla, until smooth (although some bean skins will remain). Transfer to a mixing bowl, set aside and wash food processor bowl. In the clean food processor bowl, combine Banana, yoghurt and sugar. Once creamy add remaining 3 eggs, cocoa/ cacao, baking powder and bi carb soda, and combine. Add to the kidney bean mix and fold together thoroughly. Spoon into greased mini muffin trays and bake for 20 - 30 mins (time will vary according to muffin size)