A delicious and moist chocolate cake made with a surprising main ingredient: kidney beans. Perfect for serving to guests who will never guess the secret ingredient.
Preheat the oven to 150°C.
Grease a 20cm round cake tin and line the base with lightly greased greaseproof paper.
In a moderate-sized bowl, blend the kidney beans, vanilla extract, 2 eggs, 1 tbsp water, and the coconut oil until smooth, about 4-5 minutes.
Add the rest of the ingredients and mix them together well.
Pour the mixture into the cake tin and gently press the raspberries into the surface.
Bake for about 30 minutes.
Remove the cake from the oven and leave it to cool for 10 minutes before turning it out on a rack.
For cupcakes, use a 12-hole tray lined with paper cases and bake for 15-20 minutes.
Serve the cake with a smile and enjoy the surprise on your guests' faces when they learn the secret ingredient!
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