Super moist and very moreish, this cake is a cunningly disguised gluten free cake using black beans to help it hold it’s shape!
I buy black beans dry and normally cook around 500g at a time which means I always have cooked beans in the fridge. Super for all Mexican food, they also lend themselves to GF baking, however, I tend to only use them in chocolate based baking, otherwise the boys would spot the skins!
I don’t ice our every day cakes and this one certainly doesn’t need to be iced so I just sieve a little icing sugar over the top.
If you wanted to serve this as a gluten free dessert or pudding, serve warm with some cream poured over the top or a scoop of vanilla ice cream.
150g caster sugar
150g butter, at room temperature
3 eggs, beaten
2 teaspoons vanilla extract
200g cooked black beans
100g tapioca, arrowroot, flour
100g glutinous, sticky, rice flour
1 tablespoon gluten free baking powder
100g milk chocolate, broken into squares
1 tablespoon icing sugar, sieved over the top of the cooled cake
Preheat the oven to 180 degrees Centigrade.
Grease and line the base of a 20cm cake tin.
Using a food processor, cream the sugar and butter until pale.
Add the eggs a little at a time with the motor running.
Add the vanilla, beans, cocoa, flours, baking powder and chocolate.
Process until the chocolate has been chopped finely.
Spoon into the prepared tin and bake for 40-45 mins.
Allow to cool in the tin for 10 mins before removing the tin and baking parchment and cooling completely on a wire rack.