Ingredients
- 420 g Chick-peas, canned, drained
- 1 tablespoon water or coffee
- 1 tablespoon vanilla extract
- 70 g unsweetened cocoa powder
- 1 teaspoon GF baking powder
- 1/2 teaspoon bicarbonate of soda
- 1/4 teaspoon salt
- 125 g Butter
- 5 eggs
- 180 g sugar
Accessories you need
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Spatula TM5/TM6
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I'm cooking this todayRecipe's preparation
Pre-heat oven to 160c fan-forced
Add butter and sugar into TM bowl and beat SP 5 30 seconds
Add the eggs, vanilla and water/coffee & beat for 20 seconds SP 4.
Add drained chickpeas SP 7 20 seconds.
Add the cocoa powder, baking powder, bicarb soda, and salt and blend SP 4 20 seconds until well combined.
Pour batter into greased ring tin pan or cake tin. Place TM bowl back in the TM and spin SP4 3 sec, scrape out last bit of mixture and add to cake tin. Bake 160C fan-forced oven for 35 minutes or until a toothpick inserted in the middle comes out clean.
Tip
This cake is wonderfully moist and works with most canned beans. If you use a round tin it will take a few minutes longer to bake.
You can also use oil instead of butter to make it dairy free - but butter is better!!
Thermomix Model
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Recipe is created forTM 31
This recipe was provided to you by a Thermomix ® customer and has not been tested by Vorwerk Thermomix ® or The Mix Australia Pty Ltd and The Mix New Zealand Ltd.
Vorwerk Thermomix ® and The Mix Australia Pty Ltd and The Mix New Zealand Ltd assume no liability, particularly in terms of ingredient quantities used and success of the recipes.
Please observe the safety instructions in the Thermomix ® instruction manual at all times.
Comments
This says 1 tablespoon of vanilla extract? Is that correct? Perhaps it is becuase of the chick peas but I imagine with red kidney beans it will only need 1 teaspoon? Thanks
Haven't made this yet, but is there supposed to be any flour in it. As I want to try it maybe this weekend.
I make this every week for my kids swim team all they all love it! It's soft and moist and is a real crowd pleaser when baked in a bundt tin.
I use kidney beans instead of chick pead and minus out the sugar and use honey. Totally love this fab recipe. I'll never make a 'regular' chocolate cake again!!
This is such a great cake, so soft and delicious
Great recipe my husband and fussy 2 1/2 yo loved it.
This is my fave version of the magic bean cake recipe. Its always a winner, everyone always enjoys it, especially the kids
This is the best chocolate cake I have ever made. So moist and no one guessed the secret ingredient of chick peas!
I used red beans and I don't reccomend it!
does this cake freeze well??
A beautiful moist cake, but I will cut back on the cocoa next time - very rich.