When I miss family, I make fudge.
For birthdays, I have made cake pops.
Instead of dinner, I devour chocolate bundt cake.
And my chocolate musings still continue and this time I got little more adventurous and made cake with an unusual ingredient- red kidney beans as a base for the cake instead of flour.I had seen several recipes using beans as a fat replacement in baked goods but this was my first time in using beans baked goods.
I adapted the recipe from healthyindulgences, tweaked ingredients around but I got carried away and did not pay attention while following a recipe and thought it will fail miserably, however, to my great surprise- the cake came out moist & very delicious..and no one has to know the cake has beans - full of fiber.
Trust me you wont taste any beans in the cake- it turned out moist, flavorful with a hint of peppermint
1-15 oz canned red kidney beans (may use other beans), drained and rinsed
1/2 cup all purpose flour
5 large eggs
2 teaspoon peppermint extract
1/2 teaspoon sea salt
5 tablespoon butter
1 cup sugar
1/4 cup honey
6 tablespoon unsweetened cocoa powder
1 teaspoon baking powder
1/2 teaspoon baking soda
- In a blender, place beans, 3 eggs, sugar, salt, and peppermint extract and mix until there are no lumps.
- Whisk together cocoa powder, flour, baking powder, & baking soda along with the bean mixture.
- Beat butter and eggs together until it mixes well with the bean mixture. (this is the part where i messed up with mixing, so if you want to do it right way, refer to the original recipe but my way worked out fine too).
- In a small square, line with parchment paper, pour the mixture and bake for 40-45 minutes or until the
inserted tooth pick comes out clean.
- let it cool for 10-15 minutes and enjoy :)
|Fresh from the oven|