Recipe: Beany Tahini Chocolate Cake

Dark, slinky, and bittersweet thanks to the tahini, this indulgent cake is one for the adults. Undetectable red kidney beans keep it moist and rich, also adding hidden protein and fibre. The cocoa depth of the cake and smoothness of the icing make it reminiscent of one of my holiday favourites- the Austrian Sachertorte. A swipe of sieved apricot jam wouldn’t go amiss beneath the icing, for a true nod to the Vienna favourite. This one isn’t 100% sugar free, but the soft brown sugar can be substituted for coconut sugar for a more natural version. The tahini in the glaze can also be switched for cashew butter for those who are sesame intolerant or who want something a little sweeter.

OLYMPUS DIGITAL CAMERAProcessed with VSCO with p5 preset

Serves 6-8


  • 100ml coconut oil, melted
  • 50ml rapeseed or walnut oil (any flavourless oil will work)
  • 100ml runny honey (or agave, rice syrup etc.), melted gently
  • 75g light brown soft sugar
  • 3 eggs
  • 1 can red kidney beans, rinsed/drained well
  • 1 cup self raising flour (I used wholemeal but any gf flours would work here too)
  • 1/2 tsp baking powder
  • 50g cocoa

For the glaze:

  • 50ml melted coconut oil
  • 50ml melted honey (or agave, rice syrup etc.)
  • 20g cocoa/ cacao powder
  • 40ml tahini
  • shot rum/ brandy (optional)
  • chopped hazelnuts, cacaco nibs, extra cocoa for finishing
  1. grease a x by x inch round cake tin with oil and line the base with a circle of baking paper. Preheat the oven to 175C (185 for non-fan)
  2. combine the oils, honey and sugar in a bowl and whisk well until smooth and there are no lumps
  3. in a blender, combine the beans and eggs until completely smooth (this is important, you don’t want lumps of bean in your cake)
  4. incorporate the blended bean mix along with the flour, cocoa and baking powder into the bowl and mix well until the ingredients are well combined
  5. pour into the cake tin and bake for 35-40 minutes. A knife inserted into the centre should come out nearly clean (don’t worry, this mix will firm as it cools). Turn the oven off and leave in for a further 5 minutes
  6. leave to cool on a wire rack before removing the tin and leaving to completely cool
  7. while the cake is baking, make the glaze, melting the ingredients gently together until a glossy, runny icing forms (do not overheat or allow to boil)
  8. pour the icing gently onto the centre of the cake, and decorate as liked
  9. …extra delicious enjoyed with fresh berries !



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