high protein, gluten and nut free kidney bean cupcakes
One of the most popular recipes on the Thermomix recipe community is the “Magic Bean” chocolate cake made with red kidney beans. It’s packed with protein and is gluten and nut free which makes it perfect for school lunchboxes. It’s simple to make and stores well for days in an air tight container
The versatile recipe also works well for mini cupcakes and a few dark chocolate chips are a decadent addition. I have also made it with a can of black beans to replace the red kidney beans and dairy free by replacing the butter with coconut oil.
For those of you without a Thermomix these can be made just as easily with a blender and an electric beater as per the instructions below. If you do have a Thermomix follow the directions in the recipe community.
ingredients
- 420g can of red kidney beans or black beans
- 1 tbsp of water
- 1 tsp vanilla extract
- 70g cocoa
- 1 tsp gluten free baking powder
- 1/2 tsp bicarb of soda
- 125g butter (or coconut oil)
- 5 eggs
- 140g coconut or brown sugar
- 100g dark chocolate chips (optional)
directions
- Preheat oven to 180c/355f.
- Drain and rinse the can of beans, add to blender with 1 tablespoon of water and 1 egg. Blend until there is a smooth consistency.
- Beat together butter and sugar until smooth. Add one egg at a time beating until all combined.
- Add all remaining ingredients (including bean mix) and mix until combined. Spoon into mini muffin container and bake for 20 minutes. If you have a donut tin adjust the cooking time to 15 minutes.
- Allow to cook and enjoy your magic bean cupcakes!
For other cake ideas click here.
