Plant based Munchies

A journey towards whole food, plant based, healthy eating….

Red kidney bean chocolate cakes


frangipani cupcakes

It sounds ridiculous doesn’t it. I wouldn’t believe it myself if I hadn’t tried it! Many of you have asked for healthy kids’ treats and snacks – this is a pretty good option! Kidney beans are packed with protein, vitamin B1, folate, iron, magnesium, phosphorus, potassium, zinc, copper and manganese. According to Livestrong they are not a complete protein in themselves but if you were to add in brown rice flour, that would give a complete protein (i.e. all the amino acids). But hey, this is a treat, not a meal, so don’t worry about it 🙂
Who would have thought you could get so much goodness out of a cupcake anyway?

There are many ways to make these so I’m going to link you to two recipes: one is vegan and the other has eggs in it. I made these for a friend’s birthday but of course, yours don’t need to be turned into flowers!

Here is the link to the vegan recipe

Here is the link to the egg base

Whatever you use, these are a healthy alternative to butter and sugar! In the vegan recipe, use 1/2 cup rice malt syrup  or agave instead of 1 cup sugar, and reduce the apple sauce slightly (because the syrup is liquid, so you need to reduce the other liquid to make up for it).

What a great way to get kids to eat kidney beans! Next time I am going to make raspberry, chia kidneybean cupcakes. Sounds even more bizarre but I’m confident they’ll be good! I’ll let you know when I get the recipe right.


Hope this helps for a lunchbox treat. NB. If you want to make the frangipani flowers vegan, you need to buy gelatine-free marshmallows. Gelatine contains animal byproducts (I think is ground bones?) so just be conscious of that if it affects you.


Author: Rah

3 thoughts on “Red kidney bean chocolate cakes

  1. wow! this is a super cute idea

  2. I used to make a coconut chocolate cake with whizzed up chickpeas instead of flour and it was kind of nutty and lovely and moist but probably would’ve benefited from icing (I’ve since discovered an icing made with cacao and avocado which is pretty darn good) so I’m keen to try this recipe!

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