As previously documented here with the chickpea cookie recipe, I am slightly obsessed with baking desserts using unusual (but healthy) ingredients. Today, for your amusement (and your tastebuds), I present a cake made with kidney beans.
This came out surprisingly good! It didn't taste like beans at all, and was light and fluffy in texture. Here's what I did:
Preheat the oven to 350 degrees.
1 15oz can of kidney beans
5 tablespoons of Bob's Red Mill Coconut Flour
1 teaspoon vanilla extract
6 tablespoons butter
pinch of sea salt
1 teaspoon baking soda
1/3 cup honey
Bake for thirty minutes or until it's springy when touched. Let it cool, and then frost with whatever you like. I made a peanut butter and chocolate chip frosting and it was great.
Hope you enjoy!