I never throw food away because whatever leftovers I have left is a good opportunity to recycle and try new things. I had quite a lot of kidney beans left over from making lobiani, so I decided to try something new and totally different with the kidney beans.

And here it is, a very unusual, moist chocolate and coffee cake (no butter too!):


1 tablespoon candied ginger, chopped but not too fine

500g cooked red kidney beans

1 tsp instant coffee

1 tbsps pure vanilla extract

6 tbsps cocoa powder

1 tsp baking powder

1/2 tsp baking soda

6 tbsps coconut oil

3/4 cup raw brown sugar

5 eggs

Preheat your oven to 325 degrees Fahrenheit.

Place all the ingredients minus the baking soda, baking powder, and eggs in your blender. Blend until the mixture is too thick to blend. Add in the eggs, baking powder, and baking soda, then mix until a smooth and evenly mixed cake batter is achieved. Grease a loaf tin and pour in your batter. Bake for 35-45 minutes until the inside is firm.

Different, chocolatey but you can still taste the beans!!!!!!