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Hugh Fearnley-Whittingstall Chocolate and Red Kidney Bean Cake

From: theediblewoman.co.uk

50g cocoa powder
400g can red kidney beans, drained and well rinsed
125g brown sugar
75ml coconut oil (or another odourless oil like sunflower)
100g (rice) flour (tester used normal plain white)
3 large eggs (VEGAN – crush 1tbsp of chia seeds in your pestle and mortar, or use chia powder, and add enough water to just cover the powder. Set aside for minimum 10 minutes for it so soak up)
pinch of salt
1 1/2 tsp baking powder
1 tsp vanilla extract

Preheat the oven to 180c/Gas Mark 4.

Lightly oil a 20cm cake tin (preferably springform, otherwise use greaseproof paper) and line the base with greaseproof paper/baking parchment.

Blend the oil, beans, egg or egg substitute and vanilla essence in a blender.

Sieve together the cocoa, baking powder and sugar.

Pour the liquid mix into the dry mix and whisk until combined.

Pour the mixture into your cake tin evenly.

Bake for 20-25 minutes – check it, and whisk it quickly out of the oven as soon as your skewer comes out clean. This is best slightly underdone, not overdone!

Top with (un-vegan) creme fraiche.

Hugh Fearnley-Whittingstall’s Chocolate Bean Cake Muffins

From ookingacontinuum.wordpress.com
Makes 10 small muffins

10 small muffin cases
50ml light olive oil
2/3rds of a can (400g) of red kidney beans (drained and rinsed)
2 large eggs
1/2 tsp vanilla essence
70g polenta (not instant polenta)
30g cocoa powder
2 tsp baking powder
85g light soft brown sugar
Place the muffin cases in a muffin baking tin.

Heat the oven to 190C (Gas Mark 5).

Liquidise the oil, beans, eggs and vanilla essence.

Sieve together the polenta, cocoa, baking powder and sugar, into a large bowl.

Pour the liquid ingredients into the bowl and whisk the contents together.

Spoon the mixture into the muffin cases and bake for about 15 minutes until cooked.