Red Bean Coco Cake 紅豆可可蛋糕 (flourless無麵粉)

Im a redbean lover.

I ❤ redbean icecream potong the most (made tis before),  and redbean tongsui with tongyuen is always the best dessert for me.

Since im controlling my diet and my daily  calorie intake, i decided to make this redbean cake, but flourless and butterless, i was so happy to have found the recipe on internet but i did adjust some ingredients (original recipe used red kidney bean but i use redbean paste, i reduced cocoa powder and vanilla extract, use virgin coconut oil instead of butter,  and i omit bicarbonate soda and salt too),  luckily, it turns out superb... yummyyy...

I had my sis and brother in law as white mice as they pop up the very right timing (just 10 minutes after the oven ❝ding❞), well i cant hide the beautiful aroma in my house too (",)  both said ❝好吃❞

Ingredients:
⭐400g redbean paste
⭐5 eggs (2 eggs in a bowl & 3eggs in a bowl)
⭐1/3cup cocoa powder (43g, but i used 30g only since im using redbean paste not kidney bean)
⭐1/3cup virgin coconut oil (110g) 
⭐1/2cup sugar (64g but i used 60g)
⭐1tsp vanilla extract
⭐1tsp cinnamon powder
⭐1tsp baking powder
⭐1tbsp water

Method:
1) Preheat oven to 170 degrees Celsius
2) Grease a 20cm round cake tin, but lazy mummyyummy use square cups (no need wash ar)
3) Combine rebean paste, water, vanilla extract, coconut oil and 2 eggs in a food processor or use mixer. Mix until smooth and aerated.
4) Add remaining ingredients and mix until well combined.
5) Pour into lined cake tin and bake for 30 minutes (cupcakes) - 50 minutes (cake tin).

Keep an eye on the cake so it does not overcook. Different oven has different "character" 

The cake is moist inside, and extra yummy the next day, enjoy ❤❤