Kidney Bean Cake

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.

Ingredients:

1 15oz can of kidney beans

5 tablespoons of Bob's Red Mill Coconut Flour

1 teaspoon vanilla extract

6 tablespoons butter

5 eggs

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!