OK. I know what you’re thinking: “Beans? In cake?! Now you’re REALLY taking it to far.”
But seriously, you would NEVER guess after tasting it. And not only is it SO delicious tasting, but it is also SO good for you too. So give it a try. We think we will make be(an)lievers out of you too!
Vanilla Bean Cake
(Gluten-Free + Dairy-Free + Sugar-Free)

For the Cake:

Add to food processor:

2 cups cooked white beans, room temperature.
6 eggs
1 tsp real vanilla extract
1/3 cup pure maple syrup or unpasteurized honey

~ Puree well.


¼ cup coconut oil, softened
1/3 cup coconut flour, sifted
½ tsp sea salt
1 tsp baking soda
5 tsp baking powder
~ Puree well.

Pour into springform pan (although a regular pan works fine as well) lined with unbleached parchment paper and greased with coconut oil.

Bake at 325 degrees for about 30 – 45 minutes. Check to see if it’s done by inserting a knife into the middle. If it’s comes out mostly clean, it’s done.

For the Top:

You can simply drizzle with additional maple syrup or unpasteurized honey, or feel free to experiment with different flavours. Here is the raspberry sauce I used:

2 cups frozen raspberries
1 tablespoon coconut oil
Pure maple syrup or unpasteurized honey to taste
Pinch of sea salt
Juice of half a lemon (optional)
~ Pour berries and water into a medium saucepan, over medium low heat.
~ Add your sweetener to taste.
~ Add in a pinch of salt, and juice of half a lemon (if desired).
~ Taste and adjust the sweetness/flavour.
~ Mash larger berries if desired.
~ Heat until thickened and bubbly. Let cool, spread over cake, and enjoy!

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