There are a few versions of this cake kicking around on the internet. I tried many different recipes, and found most of them too sweet, wet, dry, or crumbly for my liking, so I came up with my own recipe. I have added a small amount of ground almonds for texture, but you can absolutely make it without, and I often do, if I don’t have any almond meal on hand.
I make this cake once every month or so – everybody likes it, nobody realises it has beans in it or minds once they find out, it’s a good source of protein, and it’s frugal too – as well as being decadent enough for a special occasion or a party. Dress it up with some nuts or chocolate pieces on top if you want to make it fancier.
I am too disorganised to cook beans from dry at the moment, so I use canned beans, but by all means, if you want, use freshly cooked beans. You can also substitute other beans such as kidney beans, but I find that cannelloni beans give the best texture and are least likely to irritate stomachs sensitive to legumes. Also, I use free-range backyard “real” eggs from my own hens, when they are laying – the rich flavour of the yolks really adds something special to cake.
1x ~425 can of cannelloni beans (equiv. 1.5 cups cooked beans)
5 large eggs
1 Tbsp vanilla extract (I use homemade)
1/2 tsp fine sea salt or Himalayan salt
5-6 drops vanilla stevia (I’ve linked to the one I like best, which is made by SweetLeaf, is completely natural, and doesn’t have any bitter or funny aftertaste unlike some stevia drops I’ve tried)
70g butter or coconut oil
20g ground almonds (simply omit if you need to cater for nut allergies)
2/3 C rapadura
6 Tbsp cocoa powder
1 tsp aluminium-free baking powder
1/2 tsp baking soda/bicarb soda
1. Turn oven on to 160° Celcius or 325° Fahrenheit. I didn’t use the fan, as I find it dries out the cake too much, but you can if it works for you and your oven.
2. Prepare a round springform cake tin with baking paper on the bottom, and butter/oil on the sides.
3. Open the can of beans, drain, rinse and drain again in a sieve.
4. Puree the drained beans in food processor.
5. Crack eggs into the food processor and add the, vanilla, salt and vanilla stevia, and puree it all into the beans.
6. Add butter or coconut oil and whizz into the mixture until smooth.
7. Add the ground almonds and rapadura, and blend them into the mixture.
8. Add the cocoa powder and blend in until smooth.
9. Add the baking powder and baking soda/bicarb, and blend quickly until mixed through.
10. Pour the mixture into the prepared springform cake tin; give a sharp rap on the bench to remove bubbles, then place in the middle of the oven.
11. Bake for 40 minutes or until a skewer comes out clean.
Oven to 160° Celcius or 325° Fahrenheit.
Prepare springform tin with baking paper on bottom, and grease the sides.
In a sieve, drain, rinse and drain again the can of beans.
Puree beans at Sp.4 for 10 secs.
Add eggs, vanilla, salt and vanilla stevia, then Sp.4 for 10 secs.
Add butter or coconut oil, Sp.4 for 20 secs.
Add ground almonds and rapadura, Sp.4 for 10 secs.
Add cocoa powder and blend Sp.4 until mixture is smooth.
Add baking powder and baking soda/bicarb, and blend Sp.4 briefly until mixed through.
Pour into prepared cake tin and give it a sharp rap on the bench to remove bubbles.
Place in middle of oven and bake for 40mins or until skewer comes out clean.
230g Philadelphia cheese or cream cheese equivalent
60g room temperature butter
1 Tbsp vanilla extract
3/4 C rapadura
1/2 C cocoa powder
Method for icing/frosting:
Cream the cheese and butter together. Make sure that butter is room temperature otherwise you will just get hard little lumps of butter whipped through your cheese instead of a homogenous creamy texture. Next add the vanilla and the rapadura and blend those in as well. Finally, add the cocoa powder and whip until smooth. Spread onto the cooled cake when the icing is still room temperature. If you have to refrigerate the icing before you spread it on the cake, it will go hard and you will have to re-whip it again before icing the cake.
If you try this recipe, leave a comment and let us know how it went! Did you like the texture? Have you tried other recipes, and how did mine compare? Cheerio for now! 😀