Gluten & Refined-sugar Free Chocolate Cake

Gluten & Refined-sugar Free Chocolate Cake
Robyn Foyster Robyn Foyster has been verified by Muck Rack's editorial team

Editor

Apr 17, 2025

This cake has a sophisticated bitterness to it – just add a little more stevia if you would like a sweeter version. Soak and cook your own kidney beans if you have the time – you’ll need 480 g (1 lb 1 oz) cooked beans.

Serves 10–12

INGREDIENTS
melted butter, for greasing
100 g (3½ oz/1 cup) Dutch-processed cocoa powder, plus extra for dusting
2 teaspoons baking powder
½ teaspoon salt
2 x 420 g (15 oz) tins kidney beans, rinsed and drained
6 eggs
1 tablespoon natural vanilla extract
½–1 teaspoon liquid stevia (optional)
150 g (5½ oz) butter, softened
170 g (6 oz/½ cup) rice malt syrup
creamy natural yoghurt or crème fraîche, to serve

METHOD
1 Preheat the oven to 160°C/320°F (fan-forced). Grease a 22 cm (8¾ in) baba or ring (or 20 cm/8 in round) tin generously with melted butter. Add a little of the extra cocoa powder to the cake tin, tilt the tin to cover the butter with the cocoa powder, then tip out the excess.
2 Combine the cocoa powder, baking powder and salt in a small bowl and set aside.
3 Whiz the beans, 1 egg, the vanilla extract and stevia (if using) in a food processor until smooth and creamy. Transfer to a bowl and set aside.
4 Without cleaning the processor bowl, process the butter and rice malt syrup until smooth and creamy.
5 Add the remaining eggs one at a time, processing well between each addition. Return the bean mixture to the processor and sift in the cocoa, baking powder and salt. Process until well combined.
6 Pour the mixture into the prepared tin and bake for 40–45 minutes or until a skewer inserted into the centre comes out clean. Remove from the oven and leave to cool for 10 minutes before turning out onto a wire rack to cool completely. Serve, dusted with extra cocoa if you like and a dollop of yoghurt or crème fraîche.

Authors tip
This cake will keep for 2–3 days in an airtight container.

Extract from Incredible Bakes by Caroline Griffiths, published by Smith Street Books, RRP $39.99

Robyn Foyster

A multi award-winning journalist and editor and experienced executive, Robyn Foyster has successfully led multiple companies including her own media and tech businesses. She is the editor and owner of Women Love Tech, The Carousel and Game Changers. A passionate advocate for diversity, with a strong track record of supporting and mentoring young women, Robyn is a 2023 Women Leading Tech Champion of Change finalist, 2024 finalist for the Samsung Lizzies IT Awards and 2024 Small Business Awards finalist. A regular speaker on TV, radio and podcasts, Robyn spoke on two panels for SXSW Sydney in 2023 and Intel's 2024 Sales Conference in Vietnam and AI Summit in Australia. She has been a judge for the Telstra Business Awards for 8 years. Voted one of B&T's 30 Most Powerful Women In Media, Robyn was Publisher and Editor of Australia's three biggest flagship magazines - The Weekly, Woman's Day and New Idea and a Seven Network Executive. Her career has taken her from Sydney where she began as a copy girl at Sydney's News Ltd whilst completing a BA in Arts and Government at Sydney University, to London, LA and Auckland. After 16 years abroad, Robyn returned to Sydney as a media executive and was Editor-in-Chief of the country's biggest selling magazine, The Australian Women's Weekly.

ABOUT THE AUTHOR

By Robyn Foyster Robyn Foyster has been verified by Muck Rack's editorial team

Editor

A multi award-winning journalist and editor and experienced executive, Robyn Foyster has successfully led multiple companies including her own media and tech businesses. She is the editor and owner of Women Love Tech, The Carousel and Game Changers. A passionate advocate for diversity, with a strong track record of supporting and mentoring young women, Robyn is a 2023 Women Leading Tech Champion of Change finalist, 2024 finalist for the Samsung Lizzies IT Awards and 2024 Small Business Awards finalist. A regular speaker on TV, radio and podcasts, Robyn spoke on two panels for SXSW Sydney in 2023 and Intel's 2024 Sales Conference in Vietnam and AI Summit in Australia. She has been a judge for the Telstra Business Awards for 8 years. Voted one of B&T's 30 Most Powerful Women In Media, Robyn was Publisher and Editor of Australia's three biggest flagship magazines - The Weekly, Woman's Day and New Idea and a Seven Network Executive. Her career has taken her from Sydney where she began as a copy girl at Sydney's News Ltd whilst completing a BA in Arts and Government at Sydney University, to London, LA and Auckland. After 16 years abroad, Robyn returned to Sydney as a media executive and was Editor-in-Chief of the country's biggest selling magazine, The Australian Women's Weekly.

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