Gluten-free Chocolate Cupcakes…with a Secret Ingredient

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Whether you’re gluten intolerant, avoiding refined sugar, or simply curious I’d highly recommend this unusual recipe. Taking a break from candy and sugar myself, I’ve been craving something chocolate but not overly sinful. After some chatter about it on my Facebook page I recalled a friend making a version of this cake for me last summer. It uses no sugar or flour but is still moist, chocolately, and absolutely delicious. The reason why this cake is so memorable to me is that it uses a secret ingredient that you would never guess, even after taking a few bites. That secret ingredient is kidney beans.

Just like carrots in carrot cake, and beetroot in chocolate-beetroot cake, a can of plain kidney beans will provide moisture, fluffy sponge, and the foundation on which your chocolate cupcake can be built. Blended until smooth and mixed with the other ingredients I promise that you will have a light fluffy sponge that won’t have a hint of anything resembling red beans in a can.

Delicious and moist gluten-free Chocolate Cupcakes...with a secret ingredient! #glutenfree

Gluten-free Chocolate Cupcakes
Makes ten cupcakes

1 can of Kidney beans in water
5 large Eggs
1 Tbsp Vanilla Extract
60g /2 oz Butter, room temperature
65g /2 oz Honey (or the sweetener equivalent of 150g of sugar)
6 Tbsp Cocoa Powder
3/4 tsp Baking Powder
3/4 tsp Bicarbonate of Soda (Baking Soda)
1/4 tsp Sea Salt

For the topping: melted and grated dark chocolate

1. Preheat your oven to 350°F/180°C or 160°C for Convection ovens and line your cupcake pan with ten liners. You can use the full twelve if you prefer but if you do just make sure to under-fill them a bit.

2. Drain and rinse the can of kidney beans and shake off the excess water. Place the beans with three of the eggs and the vanilla into a blender and blend until they are completely liquefied. You really don’t want any lumps or chunks so keep blending until you’re completely sure.

3. In a separate bowl, beat the honey with the remaining eggs until they’re light and fluffy. Set aside.

4. Sift the dry ingredients into the kidney bean/egg mixture and beat well. Then add the butter and honey mixture and continue beating until the batter is completely smooth.

5. Fill each cupcake liner halfway then place the pan in the oven to bake for 25 minutes. Allow to cool before topping each with melted dark chocolate.

Enjoy ~

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Delicious and moist gluten-free Chocolate Cupcakes...with a secret ingredient! #glutenfree

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16 Discussion to this post

  1. serendipity says:

    Would never have thought of beans, but makes sense as they're quite bland and starchy. Will have to try this out soon and see if anyone can guess. xx

  2. I never would have guessed that secret ingredient!

  3. Rose Hascall says:

    I think I will try these. Sure would be better for you than regular cupcakes.

  4. I don't care for cake but my secret brownie ingredient is instant coffee. Just a tsp really really brings out the chocolate flavor but doesn't taste like coffee.


  5. Dewberry says:

    I like gluten-free meals, they're very healthy. I'm actually not allergic to gluten, but sometimes it's good to try something gluten-free. Your cupcakes look very delicious!

    • Thanks Dewberry 🙂 People do eat an awful lot of things that aren't good for them and over-consumption of wheat and 'gluten' is probably one of them. I even think I've read that it's the leading suspects as to why so many people are allergic to gluten these days?

  6. Kidney Beans?!?! Would never have guessed.
    Definitely going to try this, they look so good.
    Sacramenta xx

  7. Oh my goodness I made these in mini bunt pans and they were cute and soooooo good and healthy! This is the only chocolate cake recipe I'll ever use (and it's wonderful with this sugar-free caramel sauce and I used the cake from this recipe in the pictures )

  8. Anonymous says:

    Do you have nutrition info per serving? Sounds delish!!

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