This Secret Ingredient Vanilla Cake is so moist and creamy, you’d never guess it was made of beans! Yes, Beans – and not flour. Its fluffy, got that great crumb you’re used to, and No, it does not taste like beans at all! Just a rich vanilla flavor.
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After other successful attempt at baking with chickpeas – the Protein Chickpea Brownies – I started looking into more ways to use legumes in baking. I had no idea it was a thing. Ok I guess I did hear phrases like black bean brownies, but I never really gave it much thought.
Most of the recipes that came up were chickpea based and of course blondies again, but that was not what I was going for. I really wanted something different.
Finally I found this cake recipe and it worked, thankfully!
Turns out beans are a great swap for flourless baking, and probably one of the most nutritious ones out there too – what with all that fiber and protein instead of empty carbs?!
Gluten-free people rejoice!
Flourless White Bean Vanilla Cake
Ingredients
- 1½ cup White Kidney Beans/Cannellini Beans, Canned (390g) or Cooked from dry (95g)
- 3 tablespoon Coconut Oil, Melted
- 3 Eggs, Room Temperature
- 1 tablespoon Vanilla Extract
- 1½ teaspoon Baking Powder
- Stevia Sweetener, ¼ cup sugar worth (Use your brand’s Conversion Chart)
Frosting:
- ¾ cup Greek Yogurt, 150g
- ¼ teaspoon Vanilla Extract
- Stevia Sweetener, 2 teaspoon sugar worth (Use your brand’s Conversion Chart)
Instructions
- Preheat oven to 325°F (350°F for metal pan).
- Add beans to a food processor and process until smooth and creamy, about 30 seconds.
- In a large bowl, whisk together rest of the ingredients.
- Transfer pureed beans to bowl and whisk to combine.
- Grease a 6½” diameter glass cake pan and pour batter in, flattening with a spatula.
- Bake for 40 minutes or until a toothpick inserted into the center comes out dry.
- Remove from oven and let sit 20 minutes to cool before removing from the pan.
- Combine yogurt and sweetener, and spread on cake as frosting. Slice into layers horizontally if you wish and smear some in between too!
Notes
- Servings: 6½” wide x 1½” high cake | Serving size: ¼ cake
- Calories: 244kcal
- Fat: 13.8g | Saturated fat: 10g
- Carbohydrates: 16g | Fiber: 4.5g | Sugar: 1.1g
- Protein: 13.7g
Sarah says
Do I have to use a glass cake pan?
Haylee Jane Monteiro says
Hi Sarah, you don’t have to use a glass pan. Any cake pan would do.
Carla says
Hello,
Ive made kidney bean cake before, and it is so rich and delicious, great for my gluten free friends.
I’m planning on making your cake this week, with a couple of minor changes and omissions. I was wondering if you have ever made it and then frozen it to eat on a later day?
Im going to make a white chocolate icing for it, as I’m unsure how it would go with white chocolate in the cake itself.
Haylee Jane Monteiro says
Hi Carla, looking forward to what you think of the cake! I have not frozen it but it should probably work.
LeAnn says
Hi! I have a stevia allergy, what would the measurements be for white sugar? And can I use butter instead of coconut oil? Thanks!!!
Haylee Jane Monteiro says
Hi LeAnn!
So sorry to hear that! You can replace the stevia with ¼ cup sugar, and yes – melted butter works perfectly well instead of coconut oil!
I’d actually love to know what you think of the cake when you try it out!
Elena says
this is wonderful. I just added some more flavors, like ground cardamon, or anise, just to kind of spice it up a little. Also, I find that monkfruit sweetener has less of an aftertaste than stevia. Thanks!
Haylee Jane Monteiro says
Those flavors sound amazing! Glad to know about the monkfruit as well 🙂
Hoda says
Awesome!!! And i quickly stewed some sliced fresh strawberries and added a few drops of almond extract with sweetener and spooned it on top of the sliced cake I served. Thank you very much for this recipe. I am very sensitive with my celiac so since 2019 when I found out, I did without cake but now this opens up a new baking adventure and is healthier too.
Haylee Jane Monteiro says
This really made me smile Hoda! I’m so happy I was able to help you enjoy treats with the restrictions 🙂 Such a great idea with the strawberries too!
Beth says
Make this cake!!!!! The beans are a magic ingredient!!! I used navy beans that I made in the instapot.
I also doubled this recipe and it made a slightly shorter 2 layer cake in 9 in pans, cooked for 30 min at 350 and came out amazing. I will definitely make again.
Haylee Jane Monteiro says
Oh my gosh Beth! You make me feel like this was a hidden gem. It’s been a while since I’ve made this white bean cake.
I’m so glad you loved it! I love the two layer idea as well. Definitely going to keep it on my mind for next time
Maria Gassner says
Have you tried making this as cupcakes?
Thanks!
Haylee Jane Monteiro says
Hi Maria, I have not, but that is an amazing idea! I’d love to know what you think if you try it out.
Definitely reduce the baking time though. I would say start checking at about 20 minutes!
Elena says
I am making these right now as cupcakes and wil let you all know how they come out. I also made an icing for a cake a few days ago with soaked cashews, coconut cream, and coconut sugar (and some good cocoa!).
Caroline says
Hello, Do I drain and rinse the beans before I puree them?
Thank you
Haylee Jane Monteiro says
Hi Caroline!
Yes, that’s right. You want to drain out the liquid and rise the beans before using them here.
I can’t wait to know what you think if you try it out!
Dani says
A keeper, will be doing it again. Turned out great and you can’t taste the beans, I’ll double the batter next time as it didn’t rise and wound up too small. However, I had to process the beans for about 10 minutes until I got them to a flour-like consistency, I couldn’t make it become creamy.
Haylee Jane Monteiro says
I’m really glad you liked how it turned out Dani! The beans definitely don’t come through in this cake.
Regarding processing the beans, did you use dry ones (I’m assuming so since you said flour-like consistency)? The recipe is actually designed for cooked beans; May be that was why it didn’t rise as much!
I’d love to know how it turns out if you try it with cooked beans.
Sam says
My adult family is on a weird kick for no-cholesterol, no-sugar, no-flour diet and that really whittles down any dessert recipes. (I don’t mind a little sugar in a healthy dessert, but I can’t eat a whole pan of black bean brownies by myself!) There are many “low to no sugar” recipes out there but they all have an equivalent substitute like syrup or honey that contains the concentrated carbohydrates. Switching out the moist sweeteners for stevia makes for a drier product.
Finally, I find this recipe for a moist and cake-flavored desert that only uses stevia. I baked it on the spur of the moment so the eggs weren’t room temperature (my bad), but the flavor and texture was great! I put in a 1/2 tsp of stevia and I will add more next time. The cake was dense like cornbread but not gritty. (Might’ve been on account of the eggs; I had small ones so I did add an extra to be sure.) The family gobbled it down and made me promise to bake more. I offered to add cocoa powder and they asked to keep it as-is. This will be a great base for other flavors and toppings. Definitely a keeper!
Haylee Jane Monteiro says
Oh my gosh Sam, You just made my day!
Firstly, thank you for trying out my recipe, but an even BIGGER thank you for taking the time to leave such a detailed comment! I really do appreciate you taking the time to share your thoughts.
I’m really so happy you tried this out. Stevia-sweetened cakes really can work out 🙂 I hope you find some more on here to try!