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Chocolate bean cake with coconut butter cream frosting
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Ingredients
Chocolate bean cake
- 120 g butter, cut into pieces, plus extra for greasing
- 400 g canned kidney beans, rinsed and drained (approx. 250 g after draining)
- 1 tbsp water or coffee
- 5 eggs
- 1 tbsp vanilla bean paste
- 180 g coconut sugar
- 70 g cocoa powder
- 1 tsp baking powder
- 1 tsp bicarbonate of soda
- ½ tsp salt
Coconut butter cream frosting
- 200 g coconut sugar
- 20 g milk
- 80 g butter
- 1 tsp vanilla bean paste
- 1 ½ tbsp cocoa powder
- Nutrition
- per 1 slice
- Calories
- 1356.7 kJ / 323 kcal
- Protein
- 6 g
- Carbohydrates
- 37.2 g
- Fat
- 17 g
- Saturated Fat
- 10.2 g
- Fibre
- 3.3 g
- Sodium
- 402.7 mg
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