To the best of my knowledge, the original recipe for this cake is by Sarah Wong. I have adapted this recipe from a low chemical version from Emma Blank, a Dietitian specialising in food allergies and intolerances. It is such a clever way of using legumes and great if gluten free is required.

420 g can of kidney beans, drained and rinsed
1 tsp decaffeinated coffee granules
1 tbsp water
1 tsp vanilla extract
70 g carob powder
1 tsp baking powder
½ tsp bicarbonate soda
¼ tsp salt
125 g butter
5 eggs
100 g caster sugar

1. Preheat the oven to 180oC. Lightly grease a ring tin with butter and line with baking paper.
2. Puree the beans in a food processor.
3. Dissolve the coffee in the 1 tbsp of water. Add to the food processor with 1 egg and vanilla. Process until smooth.
4. Place butter and sugar in a large bowl. Beat until pale and creamy. Add the remaining eggs, one at a time, beating well after each addition.
5. Add the bean mixture to the egg mixture and beat until well combined.
6.To the best of my knowledge, the original recipe for this cake is by Sarah Wong. I have adapted this recipe from a low chemical version from Emma Blank, a Dietitian specialising in food allergies and intolerances. It is such a clever way of using legumes and great if gluten free is required.
7. Pour batter into the prepared pan. Bake for approximately 35 minutes. When cooked, the cake will spring back when touched and a skewer inserted in the centre of the cake will come out clean.

Tania’s tip
• You can substitute cocoa powder if you don’t require carob powder.
• You can use regular coffee granules or omit coffee altogether and just add 1 tbsp water to step 3.
• Emma says you can use white beans like cannellini beans instead of kidney beans and replace the cocoa with coconut flour or finely ground coconut. This would no longer be low chemical.