Cake? Everybody loves CAKE!

…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.

Delicious any time of day
Delicious any time of day

Enjoy morning, noon and night 😉


P.S. In case you missed it – you will definitely want to know about Chocolate Mousse Icing 😉


  1. Pingback: Fancy Friday! | SpunkyGuts

  2. Made these last night, topped with yummy Avocado, Cacao and Maple Syrup mousse and a sprinkling of chopped nuts. I then fed them to a bunch of unsuspecting South African boys….they loved them 🙂

  3. YUM!
    I love seeing the response when I tell people what the main ingredient is, always makes me smile.
    Glad the boys, and you liked them 😀

  4. I forgot to mention, I did not have Kidney Beans and wanted to use up a bag of Pinto Beans I had so I used them instead!!

    • cool, and it turned out all good? I tried once with white beans (for a vanilla version) and found it was really wet and didn’t end up having the same ‘cakey’ consistency once cooked. I’m going to keep experimenting though.

  5. OK…attempt #2 and I still couldn’t just follow the darn recipe!!
    I had a bit of a blond moment whilst walking through Wholefoods…I know Pinto Beans was wrong so I picked up Black Beans!! (what a douchebag)! I only realised my mistake when, like Erins White Bean attempt, the mixture was a little soggy and wet. I opened the fridge to search for something to thicken it up with…my first thought being some coconut flour….but staring out at me was Thanksgiving left over mashed sweet potato – so in it went! Another delicious batch of healthy cake!

    Now personally I dont think it was as good as the last but hubby and friends say they dont care, its delicious and how can it possibly be healthy? It was a heavier mixture, not so fluffy, and took about 30 mins cooking. A success in my book 🙂

    • Awesome! That sounds pretty similar to my baking experiments this week…..sweet potato brownies….still needing some tweaking, but from first attempt….freakin good!

  6. P.S. I found they stuck to the tin last time so this time I used well seasoned silicone cup cake liners…perfect.

Leave a Comment

Your email address will not be published. Required fields are marked *