Chocolate bean cake with coconut butter cream frosting

Chocolate bean cake

• 120 g butter, cut into pieces, plus extra for greasing
• 400 g canned kidney beans, rinsed and drained (approx. 250 g after draining)
• 1 tbsp water or coffee
• 5 eggs
• 1 tbsp vanilla bean paste
• 180 g coconut sugar
• 70 g cocoa powder
• 1 tsp baking powder
• 1 tsp bicarbonate of soda
• ½ tsp salt

Coconut butter cream frosting

• 200 g coconut sugar
• 20 g milk
• 80 g butter
• 1 tsp vanilla bean paste
• 1 ½ tbsp cocoa powder