Gluten free chocolate bean cake

420 g canned kidney beans drained

1 tbs coffee (liquid)

1 tbs vanilla extract

70 g cocoa powder unsweetened

1 tsp baking powder

1/2 tsp bicarbonate of soda

1/4 tsp salt

125 g butter

5 egg

180 g sugar

Method

• STEP 1 In a food processor, puree the beans, water/coffee, 1 egg and vanilla until smooth. Set aside.
• STEP 2 Combine butter and sugar in a food processor or using an electric beater, until pale and fluffy.
• STEP 3 Add the remaining eggs one at a time, processing or beating well after each addition.
• STEP 4 Add bean mixture and process or beat until combined.
• STEP 5 Add sifted cocoa powder, baking powder, baking soda and salt and mix well.
• STEP 6 Pour batter into a 22 cm greased round or ring pan and bake for approximately 35 minutes at 180C. The cake will spring back when touched and skewer will come out clean when cooked.

Note: this took much longer than 35 minutes - probably 50 altogether. The cake rises quite high in the oven but then collapses. Very chocolatey!