It’s no secret that the Campbell children love chocolate cake. Who are we kidding? Mr and Mrs Campbell also love chocolate cake. With 11 people in our family, we have a lot of birthdays and hence a lot of chocolate cake.
When I began reading about sugar and it’s effect on our bodies, I really started to dislike feeding my kids all the sugar found in a traditional chocolate cake. So began the search for a healthy chocolate cake.
I started seeing all these healthy chocolate cake alternatives that included red kidney beans. I have tried many and this one seems to be the easiest and best loved.
I hope your family enjoy it too.
- ¾ cup dried kidney beans, soaked and cooked before hand) Drive thru Sue's, use a 420g tin
- 1 tbsp coffee
- 1 tbsp vanilla extract
- 5 eggs, at room temperature
- 125g melted and cooled coconut oil
- 1 cup
xylitol,ground in a coffee grinder
- 65g organic cocoa powder
- ¼ tsp Himalayan salt
- 1 tsp baking powder
- ½ tsp baking soda
- 250 g butter at room temperature
- juice of one lemon (or to taste)
- 2 tbsp Xylitol
- pinch salt
- Preheat the oven to 180C.
- Line a 22-centimetre round cake tin with baking paper.
- Puree the kidney beans, coffee, vanilla and one egg until smooth. Set aside.
- Using the same bowl, combine the butter and xylitol, processing until well blended.
- Add the remaining eggs to the butter and xylitol one at a time, mixing after each addition.
- Add the bean mixture, then the sifted cocoa powder, salt, baking powder and bicarb of soda, processing until mixed through and smooth.
- Pour the batter into the cake tin.
- Bake for about 35 minutes.
- Leave the cake to cool for 5 minutes before removing.
- Combine all ingredients until smooth and place on the cooled cake.