• 420 g tin of red kidney beans, drained
  • 1 Tablespoon black coffee
  • 1 teaspoon vanilla essence
  • 5 eggs
  • 125 softened butter or coconut oil
  • 160 g sugar (or less depending on taste)
  • 70 g dark cocoa powder
  • 1 teaspoon baking powder
  • ½ teaspoon bi-carb soda


In a food processor, process the kidney beans, coffee and vanilla with only one of the eggs until very smooth. Remove from processor and set aside in a different bowl.

In the same processor bowl, combine the butter or coconut oil with the sugar and process until pale and very smooth. Add eggs one at a time, processing well after each egg.

Add bean mixture, then the sifted cocoa and baking powder and bi-carb. Process until mixed thoroughly.

Pour into a 22cm greased and lined tin and bake at 180 for about 35 mins until skewer comes out clean. Leave cake to cool in tin before turning out.