Chocolate bean cake with coconut butter cream frosting
TM6 TM5 TM31

Chocolate bean cake with coconut butter cream frosting

4.6 (109 ratings)

Ingredients

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

Nutrition
per 1 slice
Calories
1356.7 kJ / 323 kcal
Protein
6 g
Carbohydrates
37.2 g
Fat
17 g
Saturated Fat
10.2 g
Fibre
3.3 g
Sodium
402.7 mg

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