…especially Chocolate cake.
…especially HEALTHY chocolate cake.
Wait. What? Healthy chocolate cake..?
Yep, you got it. Healthy enough that I would be completely fine letting you have it for breakfast. Cake for breakfast. What an absolute winner!
This recipe is one I came across on the Move Nourish Believe site. I tucked it away to try at some point. Thank goodness I dug it out and did, cause Yummo!
I have tweaked it a bit to make it extra special (I think anyway). You can see the original via the link above.
Oh and I should mention that it’s so simple to do, a one-bowl-wonder actually (well…one food processor or blender).
400gm red kidney beans – soaked, drained and cooked, or 1 x can drained and rinsed
5 eggs (room temp is best)
4 Tbspn sweetener (*see below)
1 Tbspn Coconut oil (melted)
1 tspn vanilla (essence, extract or paste)
1/2 – 1 tspn cinamon (depending on your tastes)
3 Tbsp Cacao powder
2.5 tspns Baking powder
*Sweetener: you can use either honey, maple syrup or rice malt syrup. What I do is then blend 1 medium banana with one generous Tablespoon of syrup of choice. You can, if you don’t have a banana on hand just use 4 Tablespoons of sweetener*
What to do…
Pre-heat oven to 175 degrees Celsius (or 347 Fahrenheit if you were wondering) and prepare your cupcake patty pans or grease your muffin tray.
In a food processor (or blender) whizz the beans and eggies really well, for about 4-5mins. This is important as it gets them really fluffy and light.
Add your banana/sweetener mixture, vanilla, cinnamon and coconut oil – whiz for another 30 seconds or so.
Sift the Cacao and baking powder into the mix. A few quick blender pulses should bring it all together.
Pop mixture into your patty pans, and then bake in the oven for around 10 to 15 mins. Check them as they may need longer, you will be able to smell them when they are ready to go.
Enjoy morning, noon and night 😉
P.S. In case you missed it – you will definitely want to know about Chocolate Mousse Icing 😉