Magic Bean Carob Cake - DELICIOUS

Magic Bean Carob Cake


Today I am celebrating 101 posts on Real Meals and 500 likers on the Facebook Page.  If I made money from this I'd be doing some sort of give away...  but instead,  WE SHALL HAVE CAKE!!

If you have a Thermomix you might have already seen this one doing the rounds.  I certainly am late coming in with this one.  If you don't have a Thermie,  then a food processor will happily do the job.  Just purée and mix in the order given.

I took some convincing to try this cake.  I mean....  kidney beans?  That's disgusting!  but.. no!  There is no 'bean' flavour.  Make sure you purée it well and you're not picking skins out of your teeth either.  (Oh, icky.)   The frillypantii adore this cake and since we're now into amines, we can use cocoa instead of carob.  (I use Woolworth's 100% Cocoa... no added flavours or anything.) 
Mmmmm,  love this cake!

(Written at 2:30  Edited at 4:20 to add.  Well,  when I wrote this,  I was sitting on 499 likers and I was waiting for that last 1 person to hit 'like' and then I was going to post this.  Then I went out for pick ups and came back to find we had TOPPED 700... and climbing!!!  This is the work of Jo from Quirky Cooking.  Great healthy gluten-free Thermomix recipes.  I am feeling giddy every time I refresh the page and see a larger number pop up.)

Here's the website I pinched it from:  Thermomix Recipe Community


  • 420 g can of Kidney Beans,  drained and rinsed
  • 1 heaped tsp (or even 1 tab) of Decaf Coffee, dissolved in 20mls water  (or just water)
  • 1 tsp Vanilla Extract (no preservatives)
  • 5 eggs
  • 125g softish Butter
  • 180g Brown Sugar
  • 70g Carob Powder
  • 1 tsp GF Baking Powder
  • 1/2 tsp Sodi Bic
  • 1/4 tsp Salt 
  • Put Kidney Beans, Coffee, Vanilla extract and 1 Egg into bowl and purée on Speed 7 for about 5 seconds,  scrape down and purée again.
  • Set Bean mixture aside
  • Add Butter and Sugar and beat on Speed 5 for 30 Seconds
  • Add remaining 4 eggs and beat Speed 4 for 20 Seconds
  • Add Bean Mixture and mix on Speed 4 for 5 Seconds
  • Add Cocoa, Baking Powder, Sodi Bic and Salt and mix well on Speed 5 for 10 Seconds,  scrape down and make sure it's really well combined and give another whizz if it needs it.
  • Pour into a well buttered (or lined) ring tin and bake for 30-35 minutes on 180ºC or until a skewer comes out clean (Or 20-25 minutes if making cupcakes)
  • Serve alone, with cream, with fruit, with ice-cream, with a ganache, sprinkled with icing sugar....  very versatile
Wonderful!  This cake is not only delicious...  but also high in protein and gluten-free and YUMMEH.  I usually do cupcakes for the kids to eat at school or afternoon tea.  I have even fronted up to a FOODIE GROUP with this cake,  with my head held high.
I forgot to tell you...  STOP EATING THE BATTER.  It's delicious,  I know.  But leave some to cook! 

If you google around,  you'll find many (non-failsafe) adaptions.  Like lemon and coconut with cannelini beans.  Wow!!
This week I had to use Cannelini beans...  I did a double batch and really,  I couldn't tell the difference!  


  1. Can't wait to try this. Frillypantii is the most awesome word ever.

  2. I can't stop smiling - yay for all the 'likers'!! (You know, they wouldn't stop to 'like' your page if it wasn't worth liking, so you can hold your head high about that, too!)

    I think Frillypantii is an awesome word too!! :D

    Jo xx

  3. Wonder if you could do this with dried beans prepared traditionally? Great job....will keep looking through your "stuff"

    1. Penny, I don't see why not. They're cooked. Going by the NIP on the side of the tin, it contains 4 serves at 60g so, the weight you'd after would be about 240g.

  4. Any suggestions on what could be used instead of the coffee?

    1. The decaf just adds a another bit of a flavour dimension, so if you didn't have it, no biggie. It's quite a runny batter, so you wouldn't need to still add the water.

  5. Gosh, I heart you so much, Frilly!

  6. Tasted like mushy beans....

  7. I posted an honest comment about my opinion, and yet it was not "approved." If you aren't willing to accept honest, constructive feedback, do not publish recipes.

    1. Well, Anonymous, that escalated quickly.

      I received an email to say you had commented at 11:05pm and then another to say you had commented again at 11:06pm. You'll never guess... I was asleep. It's now 7:23am and I am publishing. Although, I shouldn't since you were being so rude. But I'll forgive you since obviously you're suffering a deep disappointment that your Magic Bean Cup Cakes didn't turn out as described. I know, I'd be devastated too.
      All I can suggest is, try again. Check your ingredients and the method and give it another whirl. Or don't. Move on. That's also cool.
      frillypants x

    2. Great response frillypants. Often people respond rudely to rude people. But I appreciate your response to this disappointed cook. And love your recipe..thanks 😎😍

  8. What's left of the batter is in the oven. I can't wait!!!!

    1. Ha hahaha! Well done on showing such restraint. :D I hope you enjoy these as much as we do. frillypants x

  9. These are great as cupcakes...any thought on converting to a custard/pudding? Perhaps adding some milk and reducing eggs...not sure. The batter tastes amazing and it might work as something soft and yummy my daughter with braces can eat easily but I'd like to cook the eggs.

  10. This recipe has become a staple at our house. I've made it recipe countless times. Sometimes I replace some of the brown sugar with rice malt syrup. Sometimes I use cacao or cocoa (not failsafe) as we tolerate that ok now. Tonight's version I threw in a couple of near-expiry bananas for a choc banana version (bananas are also not failsafe).
    One thing - the method is quite complicated. I've never actually followed the method. I've always just chucked all the ingredients in the thermomix and blitzed on 9 for a minute. Scrape down and re blitz if needed. Works fine for me. :)

  11. Just a comment on using different beans, I've often used Cannellini and Borlotti beans, and recently even used chic peas as I was out of everything else. They've all worked fine and are a great way of adding some varied nutritional benefits. ;)

  12. Would this work with Zylitol instead of brown sugar for a family who don't have sugar?

    1. Hi Anon, thanks for your question. Unfortunately I have never cooked with sugar-replacements, so I couldn't say. However, form a quick google search on xylitol it seems to be a good replacement in baking, so it's probably worth trying. Please tell me if you do, I'd love to be able to add it to the recipe. frillypants x

  13. My boys love this recipe and have no idea its good for them too. Thanks so much.

    1. That's just great, Nat. Thanks for the message. frillypants x


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