This cake is surprisingly delicious — you would never guess it contains white beans. White beans add protein and moisture without changing the flavor, so the cake stays light, tender, and satisfying. The idea of using beans in baked goods isn’t new (even well-known cooks have tried it), but it works especially well here for a grain-free coffee cake that feels indulgent while being a bit healthier.
This makes a great conversation piece for brunch — Mother’s Day is an ideal occasion to serve it. Ask guests to guess the secret ingredient; most will be pleasantly surprised. While many people might prefer classic treats like doughnuts for Father’s Day, this cake is a nice option when you want something that feels special and a little lighter. It’s a treat that lets you enjoy dessert without feeling overindulgent.
I tested this cake in classes and it was a hit. I warned students it wouldn’t be a classic coffeecake texture, but people were open-minded and loved it. Many compared it to other recipes where beans replace some flour — black beans in brownies, for example — and the comparison makes sense. But enjoyment is the main point: this cake is moist, lightly sweet, and not heavy. I found it satisfying without feeling overly rich afterward, which is a good sign of a clean, well-balanced dessert.
For best results use very soft, creamy white beans. While cooking beans from scratch is often preferred, canned beans are perfectly fine here — just choose a brand that avoids BPA linings if possible. Coconut flour is the main grain-free flour used in this recipe; it is very absorbent and behaves differently than grain flours, so don’t try to swap it directly for all-purpose flour. If you’re new to coconut flour, note that recipes typically call for only small amounts because it soaks up moisture.
If you prefer not to use the crumble-style topping shown here, serve the cake with a simple frosting, fresh fruit and whipped cream, or a dollop of whipped coconut cream. Any of these options make a lovely presentation for a special brunch. Treat the mothers in your life to something delicious — a small indulgence is well deserved. Happy Mother’s Day!
Grain-free White Bean Coffee Cake
Comment
Ingredients
- Crumble Topping:
- 3 cups walnuts
- 2 Tablespoons coconut oil or butter
- ¼ cup coconut palm sugar or brown sugar
- 2 teaspoons ground cinnamon (optional)
- 2 cups cooked white beans (cannellini or Great Northern; drained and rinsed if canned; beans should be very soft)
- 6 eggs
- ¾ teaspoon vanilla liquid stevia (or plain stevia plus ½ teaspoon vanilla extract)
- 1 teaspoon pure vanilla extract
- ¼ cup melted coconut oil (plus extra for greasing pan)
- 1/3 cup honey
- 1/3 cup coconut flour
- ½ teaspoon sea salt
- ¾ teaspoon baking soda
- 1 ½ teaspoons aluminum-free baking powder
Instructions
-
Preheat the oven to 325°F (165°C). Grease a 12 x 9 or 13 x 9-inch baking dish with coconut oil or butter.
-
Make the crumble topping: in a food processor fitted with the metal blade, pulse the walnuts, coconut oil or butter, sugar, and cinnamon until the mixture resembles coarse crumbs. Remove and set aside.
-
Without cleaning the processor, add the beans, eggs, stevia, vanilla extract, melted coconut oil, and honey. Puree until completely smooth.
-
Add the coconut flour, salt, baking soda, and baking powder to the bean mixture and process until well combined and smooth. Pour the batter into the prepared pan.
-
Spread the crumble topping over the batter. Use a fork to gently swirl the topping into the surface, then press lightly to set.
-
Bake for about 35 minutes, or until a toothpick inserted into the center comes out clean. Let cool before serving. Store any leftovers refrigerated for up to one week.
Like this recipe? Rate & comment below!