Fudgy gluten-free chocolate cake
This fudgy gluten-free chocolate cake is packed with rich chocolate flavour and a secret ingredient—kidney beans! They add moisture and protein while keeping the cake naturally gluten-free.
High in fibre and a great source of plant-based iron, kidney beans make this dessert a little more nutritious without compromising on taste.
A quick blend in the Thermomix® makes the batter smooth, so no one will ever guess what’s inside!
Fudgy gluten-free chocolate cake
Servings: 8
Prep time: 5 MinCooking time: 35 MinTotal time: 40 Min
Suitable for TM5, TM6 and TM7
Ingredients
Preparation
- Preheat oven to 180°C. Grease and line a 20cm cake tin.
- Add 100g dark chocolate to Thermomix® bowl and chop for 10 sec/speed 9.
- Melt for 2 min/50°C/speed 1.
- Add 420g red kidney beans, 1 tbsp vanilla extract, and 1 egg. Blend for 15 sec/speed 4. Transfer to a bowl and set aside.
- Without washing the bowl, add 125g butter and 180g raw sugar. Mix for 30 sec/speed 4 or until pale.
- With Thermomix® running for 30 sec/speed 4, add the remaining 4 eggs, one at a time, through the hole in the mixing bowl lid. Scrape down sides if needed.
- Return chocolate and bean mixture to the Thermomix® bowl. Add 70g raw cacao powder, 1 tsp baking powder, 1/2 tsp bicarbonate of soda, and 1/4 tsp salt. Mix for 15 sec/speed 4 until combined. Scrape down sides and mix again for 3 sec/speed 4 if necessary.
- Pour batter into the prepared tin and bake for 35-40 minutes. Allow to cool in the tin.
Notes
Serve with whipped cream or ice cream and fresh berries.
oven settings
Unless otherwise stated temperatures are for a fan-forced oven.
All rights reserved for Rebecca McAlister - Thermomix® Consultant
