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Magic Bean Flourless Chocolate Cake

Yields8 ServingsPrep Time10 minsCook Time40 minsTotal Time50 mins

My dearest friend Erin shared this as a thermo mix chocolate cake recipe with me.  It has been adapted here for those of us mere mortals with old school applicances. :-)  My youngest (and fussiest) child loves this cake, and if she will eat it, anyone will! I used it recently as a chocolate layer cake at an Alice in Wonderland Birthday Party, and due to the dense & moist texture of the cake it fared really well.

Magic Bean flourless chocolate cake Recipe

 420 g canned kidney beans drained
 5 eggs
 125 g butter
 ¼ tsp salt
 ½ tsp bicarb
 1 tsp baking powder
 70 g unsweetend cocoa (or cacao)
 1 tsp vanilla extract
 1 tbsp water or coffee
 180 g brown sugar

Preheat oven to 180 degrees celsius


In your food processor, blender or Thermomix puree the beans, water/coffee, 1 egg and vanilla until smooth. Set aside in another bowl.


Blend butter & sugar until creamy.


Add remaining eggs and blend on low until mixed in.


Add bean mixture back in and blend again until smooth


Add in dry ingredients and blend until it changes colour.


Pour into a greased cake tin and bake in oven for 30-40 mins depending on your oven. Around 30m Check to see if it is set on top, if it is still wobbly give it another 5 minutes.


Let rest in the tin for 5 minutes before turning out onto a cooling rack.


Once cooled keeps well in the fridge for up to 5 days.


If you are using as an iced cake, we suggest making the day before and letting it fudge up in the fridge overnight before icing.

Nutrition Facts

Serving Size 1 slice

Servings 0