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Magic Bean Cake with Chocolate Avocado Frosting

What’s the secret ingredient in this refined sugar free, dairy free and gluten free cake? Kidney beans…really?!

January 31, 2017

Magic Bean Cake with Chocolate Avocado Frosting

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ingredients for one, twenty centimetre cake


1 x 420gm tin red kidney beans
1Tbsp water
1Tbsp vanilla extract (not a typo, this cake can take a tablespoon of vanilla)
5 x 59gm extra large eggs
70gm cacao (see notes)
½ tsp bicarbonate of soda
1 tsp baking powder
¼  tsp salt
⅓ cup lightly flavoured oil (see notes)
180gm coconut or rapadura sugar


300gm whole avocado
½ cup cacao
½ cup maple syrup or honey
2 Tbsp soft coconut oil
½ tsp vanilla extract
pinch salt
30gm pistachios


  1. Pre-heat oven to 180ºC degrees.
  2. Make cake. Drain kidney beans and rinse under cold running water. Drain again.
  3. Place kidney beans beans, water, vanilla and eggs in food processor bowl. Blend for a couple of minutes, until super smooth and creamy.
  4. Add cacao, bicab of soda, baking powder, salt, oil and sugar and blend to combine well.
  5. Line the base of a 20cm loose-base cake tin with non-stick paper. Place the tin on a large piece of foil and wrap around sides scrunching to hold. (This prevents any cake mixture from running out). Place tin onto a baking tray.
  6. Pour cake batter into cake tin.
  7. Bake for 30 to 40 minutes, until springy to the touch. Cool on wire rack for 15 minutes. Remove cake from tin and cool completely. Cut in half horizontally.
  8. Make frosting. Cut avocado in half, scoop out flesh into food processor bowl. Discard stone and skin.
  9. Add cacao, maple syrup, coconut oil, vanilla and salt. Blend to super-smooth frosting.
  10.  Spread half frosting on cut side of cake. Place other half on top.
  11. Spread remainder of frosting on top of cake. Roughly chop pistachios and scatter over frosting.

cooks notes

  • This cake is amazing. To be honest, the flavour is not 100% chocolate cake…that would be impossible using these ingredients. BUT, wow if you crave something with a gorgeous cakey texture and rich chocolate flavour with a few health benefits thrown in, then this is it! We think if you served this to anyone who doesn’t know the recipe, they would think it was chocolate cake and they’d probably wonder what you used to make it so moist!
  • Use regular cocoa (Dutch cocoa is our preference) or cacao powder. The nutritional qualities of cacao will be lost once the cake is cooked. Cocoa will make a considerably cheaper cake!
  • Grapeseed, rice bran or sunflower oil can be used.
  • The avocado frosting can be used on many sweet treats as a replacement to regular frosting.
  • Fresh berries in season would be a great addition to this cake.
  • It is so quick to make! I love it.
  • Whilst Amanda Bryce sourced this recipe from, they profess to not knowing where it originated.

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Meet the team

Tracey Cotterell

Tracey Cotterell
Tracey Cotterell


Tracey has been in the food industry since completing her Diploma in Hotel, Catering and Institutional Management in 1982 in the UK. She worked for an outside catering company in London, then joined her parents in rural West Sussex running

View Tracey’s full profile.

Tracey Cotterell

Tracey Cotterell


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