Gluten Free, Raw sugar free & Dairy free, Chocolate Bean Cake

This is a great option when we JUST NEED CHOCOLATE CAKE!!! Being Gluten free, raw sugar free and dairy free it’s a winner in my eyes.

I have written up the chocolate bean cake recipe using a Thermomix , however a good blender will do the trick as long as the dates aren’t too hard (soak them for a couple of hours if this is the case to make it easier).

I have found numerous recipes (thank you to all those who have posted this recipe before me) and, as always, I have tweaked the recipe a little to suit my needs. I hope you enjoy it as much as we do.

I have included the ingredients that I used recently, and please note, I have no affiliation with Aldi lol. It is up to you where you source your ingredients from of course, I’m just hoping to make it easy for you.

I always aim for organic ingredients wherever possible.

Shopping list…

• 1 tin of any plain organic beans – NOT BAKED BEANS!! or sauced lol (I used Aldi organic black beans, however red kidney beans or chick peas go well – there is a lovely Christmas chick pea cake I make)
• 5 organic eggs
• Raw ginger root, approximately 2cm width, depending on taste and the size of the ginger!
• 3/4 cup filtered water
• 65g of organic raw cacao powder (or 30g organic carob powder and 35g cacao)
• 85g of organic coconut oil
• 1 heaped tsp organic maca powder
• 2 heaped tsp sunflower lecithin
• 100g organic pitted dates (about half a cup)
• 1/4 tsp baking soda
• 1 heaped tsp baking powder
• 1 drop of Young Living Orange Essential Oil

Thermomix Chocolate Bean Cake Recipe

1… Start by adding to the jug…

• 1 tin of any organic beans, thoroughly washed and drained (I used Aldi organic black beans)
• 1 organic egg
• 1 tablespoon of filtered water (taken out of the 3/4 cup)

2… Blitz above on speed 7 for about 5 seconds until you can’t hear the ginger banging around.

3… Scrape down the sides and lid then add the following to the bowl. I put the jug onto the scales and keep zeroing it when I add each ingredient, (just because my Thermomix scales don’t work and I don’t want to send it away and be without it lol) so I guess the same could be done with a blender ;)…

• 65g of organic raw cacao powder
• 85g of organic coconut oil
• 1 drop of Young Living Orange Essential Oil
• the remaining 4 organic eggs
• 1 heaped tsp organic maca powder
• 2 heaped tsp sunflower lecithin
• 100g organic pitted dates (about half a cup)
• 1/4 tsp baking soda
• 1 heaped tsp baking powder
• Remaining water

4… Blitz on speed 7 for approx 6 seconds until you can’t hear the dates banging around.

5… Scrape the mixture into either a buttered (or if dairy free use coconut oil) pyrex 20cm square, or a lasagne dish (which makes it more like a brownie sized height) or into cup cake cases. The mixture should be wet and slow moving, so it takes around 3 seconds to get to the lid lol, nice and technical! It shouldn’t fall out quickly (tip: try adding a teaspoon of psyllium husks or ground chia seeds and blitz into mixture to firm it up more). It shouldn’t get stuck like a gluey blob at the bottom (tip: add a little more water and blitz).

6. Bake on 170degrees Celsius (or centigrade if you remember that temperature hee hee) for approximately 35-40 minutes – if using a glass pyrex dish. If using cup cake cases, depending on the size you use, reduce the time to check them first at 15minutes, then each 5 minutes, rotating the top and bottom trays so they brown even, and keep checking them until the skewer comes out clean.

7. Enjoy!!!! These can be effectively frozen for however long cakes are meant to be kept in the freezer, but I’m sure they wont take long to be eaten. They only take around an hour or 2 to defrost at room temperature or double that in the fridge. Maybe get them out of the fridge the night before, for consumption the next day, or take them frozen in the lunch box and they should be ready for lunchtime.