KIDNEY BEAN CHOCOLATE CAKE by allergy cooking my way


Dairy Free

Gluten & Grain Free

Nut Free

A very moist cake, easy to use as a healthy option for birthday cakes!

Serves: 12 slices

Prep time: 5 mins

Cooking time: 30 mins


  • 1 can (440g) kidney beans
  • 1 tbsp vanilla essence
  • 3/4 cup cacao powder
  • 5 eggs
  • 1/4 tsp salt
  • 1 tsp baking powder (ensure gluten free)
  • 1/2 tsp baking soda
  • 3/4 cup coconut oil
  • 1/2 – 1 cup natvia


  • Preset oven to 170°C
  • Drain and rinse kidney beans and then place in blender.
  • Add vanilla essence and eggs and beat until smooth.
  • Add oil and natvia and beat until blended.
  • Add cacao powder, baking powder, baking soda and salt and mix gently until combined.
  • Pour mixture into a greased and lined loaf tin, or into moulds of choice and bake in oven for 20-45 minutes, depending on the dish size.
  • Muffins or small moulds as shown about 20 minutes, loaf tin about 30-35 minutes.
  • Test if a skewer inserted comes out clean, the cake is ready.
  • Remove from tin and cool on wire rack.
  • Can be iced or decorated to your liking.


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