Chocolate Bean Cake with Coconut Butter Cream Frosting

Chocolate Bean Cake

• 120 g unsalted butter, diced, plus extra for greasing
• 400 g tinned kidney beans, lightly rinsed and drained
• 1 Tbsp water
  of 1 Tbsp strong brewed coffee
• 5 medium eggs
• 1 Tbsp vanilla bean paste
• 180 g coconut sugar
• 70 g cocoa powder, unsweetened
• 1 tsp baking powder
• 1 tsp bicarbonate of soda
• ½ tsp fine sea salt

Coconut Butter Cream Frosting

• 200 g coconut sugar
• 20 g full cream milk
• 80 g unsalted butter, soft
• 1 tsp vanilla bean paste
• 1 ½ Tbsp cocoa powder, unsweetened