Magic Bean Flourless Chocolate Cake

Magic Bean flourless chocolate cake Recipe

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.

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  • Prep Time: 10m
  • Cook Time: 40m
  • Total Time: 1h
  • Serves: 8
  • Yield: 1 cake
  • Category:


  • 420 g canned kidney beans drained
  • 5 eggs
  • 125 g butter
  • 1/4 tsp. salt
  • 1/2 tsp. bicarb
  • 1 tsp. baking powder
  • 70 g unsweetend cocoa (or cacao)
  • 1 tbsp. vanilla extract
  • 1 tbsp. water or coffee
  • 180 g brown sugar


  1. Preheat oven to 180 degrees
  2. In your foodprocessor or blender puree the beans, water/coffee, 1 egg and vanilla until smooth. Set aside in another bowl.
  3. Blend butter & sugar until creamy.
  4. Add remaining eggs and blend on low until mixed in.
  5. Add bean mixture back in and belnd again until smooth
  6. Add in dry ingredients and belnd until it changes colour.
  7. 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.
  8. Let rest in the tin for 5 minutes before turning out onto a cooling rack.
  9. Once cooled keeps well in the fridge for up to 5 days.
  10. 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.