Magic Bean Cake

Magic Bean Cake

 Protein Rich Chocolate Cake


This cake is gluten free, nut free and full of flavour! I use this cake for every birthday party and have been known to cut it into bizarre shapes depending on whether –  after months of searching through the amazing pictures from the ‘Birthday Book of Cakes’ – one of my kids has requested a Star Wars cake, a Dinosaur cake or a Vampire cake! It is super easy to make, surprisingly light and fluffy and yet FULL of protein which prevents the mad sugar highs so often resulting from a birthday cake. My seven year old made this cake today all by himself and did a great job, so finally the recipe gets a picture!  If you are one of those mums (like me) that cuts every amount of sugar in half – just know – I have already done that – the original recipe had 180g.   ENJOY!


  • 420g can of kidney beans, rinsed and drained.
  • 1 tbsp water
  • 1 tbsp vanilla extract
  • 70g unsweetened cocoa powder
  • 1 tsp baking powder
  • ½ tsp bicarbonate of soda
  • ¼ tsp salt
  • 125g Butter or coconut oil (solid)
  • 5 eggs
  • 100g Rapadura sugar


  1. Heat oven to 180C.
  2. Place kidney beans in blender and blend to smooth. Add all other ingredients and blend until smooth.
  3. Pour into a prepared  cake  tin.
  4. Bake for 30 minutes or until skewer inserted comes out clean.


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