After eating black bean cakes like Lauren’s chocolate bean cake (from Healthy Indulgences), I was hungry for a vanilla version. However, the only white bean cake recipes I found included a cup of flour or a cup of pumpkin, so I had to come up with a totally new recipe, avoiding those ingredients. I am so excited with how mine came out. Our whole family and the neighborhood kids all gave it a big thumbs up. I really hope you try this simple recipe, and let us know if you do!
Zoe and Ashley’s birthdays are coming up, and Zoe asked me for a vanilla cake with chocolate frosting. I decided to create a new cake recipe for their birthdays, using as few ingredients as possible, for as little money as possible. Also the cake had to be moist and delicious 🙂 A little research and a few tries later -it is so awesome. And the secret ingredient is white beans.
And are beans ok for the Paleo Diet? Chris Kresser says yes!
P.S. If you use this recipe for a birthday, wedding, or other celebration, then I would love to see a photo. Send me an email or tag me on my Instagram.
Vanilla Bean Cake
2 cups room temperature cooked beans, like navy or great northern. Note: If your beans are cold from the fridge, put them in a bowl of hot water for a few minutes, then strain.
1/2 teaspoon vanilla liquid stevia (do not measure over the batter, just in case it spills out)
1 teaspoon vanilla extract
1/3 cup coconut flour
1/3 cup honey
1/4 cup melted coconut oil
1/2 teaspoon fine sea salt
1 teaspoon baking soda
1 & 1/2 teaspoon baking powder (see my Grain-free Baking Powder recipe)
Chocolate Date Frosting* Ingredients
1 & 1/2 cups soft pitted Medjool dates
3/4 cup plain cashews
1 & 1/2 cups canned full-fat coconut milk
1/8 teaspoon fine sea salt
1 teaspoon vanilla extract
1 & 1/2 tablespoons tapioca flour
1/3 cup melted coconut oil
1/2 cup cocoa powder or cacao powder
- Set the oven to 325°F, and line a 9 inch springform pan with unbleached parchment paper on the bottom only. Set aside.
- Add the beans, and eggs the food processor fitted with the S blade. Puree until completely smooth.
- Add the rest of the ingredients and puree until smooth.
- Pour the batter into the pan and bake for about 30 minutes, or until a knife inserted comes out mostly clean.
- Allow to cool, then transfer to a plate, and add frosting.
- To make the frosting puree the dates, and cashews in the food processor fitted with the S blade.
- Slowly pour the coconut milk in while the food processor is on, and puree until completely smooth.
- Add the rest of the frosting ingredients and puree until smooth.
- Refrigerate the frosting to bring the temperature down.
- When the frosting is the thickness of buttercream it’s ready to use.
*I also have a simpler chocolate frosting you can use. It was the original frosting in this post since 2009:
Original Chocolate Frosting
- Melt chocolate over double boiler. When just barely melted, remove from heat.
- Mix in the coconut milk, honey, stevia, and coconut flour
- Refrigerate until the frosting has cooled, about 15 minutes. (You know it’s ready when it is the texture of frosting.)