Red bean chocolate cake - from Australia

• Easy red kidney bean cake from Australia.
• 
  
• 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:

• In a food processor, puree the beans, water/coffee, 1 egg and vanilla until smooth. Set aside.
• STEP 2Combine butter and sugar in a food processor or using an electric beater, until pale and fluffy.
• STEP 3Add the remaining eggs one at a time, processing or beating well after each addition.
• STEP 4Add bean mixture and process or beat until combined.
• STEP 5Add sifted cocoa powder, baking powder, baking soda and salt and mix well.
• STEP 6Pour 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.
• Notes  It does rise quite a bit, but seems to deflate once it's out of the oven. You can use white beans and replace the cocoa with coconut flour (or finely ground coconut). Last time I made it I topped it with a choc butter icing as well. Water can substitute coffee.