Coffee Cake has never tasted so good! Velvety white beans blend seamlessly into the batter along with a decadent chocolate black bean swirl to make this delicious snack or dessert.
1cup(250 mL) cooked white beans, drained & rinsed(see notes)
2Tbsp(30 mL) water
1 1/2cups(375 mL) all-purpose flour
2tsp(10 mL) baking powder
1/2tsp(2 mL) salt
1/2cup(125 mL) butter,softened
1cup(250 mL) granulated sugar
2eggs
1tsp(5 mL) vanilla extract
1/2cup(125 mL) milk
Chocolate Swirl
1/2cup(125 mL) cooked black beans,drained & rinsed
1Tbsp(15 mL) water
2Tbsp(30 mL) cocoa powder
2Tbsp(30 mL) granulated sugar
1/4cup(60 mL) milk
Streusel Topper
2Tbsp(30 mL) cold butter, grated
3Tbsp(45 mL) all-purpose flour
2Tbsp(30 mL) brown sugar
2Tbsp(30 mL) granulated sugar
1/4tsp(1 mL) ground cinnamon
pinch of salt
Directions
Vanilla Cake Batter
Add cooked white beans and water to a food processor OR use a potato masher and process/mash to create a slightly chunkier paste-like consistency. Set aside.
Preheat oven to 350°F (180°C). Grease or line a 9×9-inch (23×23 cm) baking pan with parchment paper.
In a medium sized bowl, whisk together flour, baking powder, and salt, then set aside.
In a large mixing bowl with an electric mixer, or a stand mixer with paddle attachment, cream together butter and granulated sugar until light and fluffy.
Beat in the eggs, one at a time, then mix in vanilla extract.
Add pureed white beans to the wet ingredients, mixing until well combined.
Gradually add the dry ingredients to the wet ingredients, alternating with the milk, mixing just until everything is combined. Set aside to make the chocolate swirl.
Chocolate Swirl
Add black beans and water to a food processor OR use a potato masher and process/mash to create a slightly chunkier paste-like consistency.
In a small bowl, add puréed black beans, cocoa powder, sugar and chocolate chips, then mix until it forms a brownie batter like “paste”. The mixture will be thick and “gloopy” which is what we want.
Cake Assembly
Scoop half the vanilla cake batter into the prepared baking pan and spread out evenly using the back of a spoon. It will be thick.
Spoon dollops of the black bean-chocolate mixture onto the batter in the pan.
Use a knife or toothpick to swirl the black bean-chocolate mixture into the batter, creating a marbled effect.
Scoop the remaining cake batter over the marbled layer and spread evenly.
Using a knife again, give it another swirl into the chocolate layer. Set aside to make the streusel topper.
Make the streusel topper & finish cake
In a small bowl, combine the grated butter, flour, both sugars, cinnamon and salt.
Using a pastry cutter, fork, or your fingers, work the butter into the dry ingredients until the mixture resembles coarse crumbs.
Scatter the streusel topper over the cake batter and gently press down so it sticks to the batter.
Bake in preheated oven for 35-40 minutes, or until a toothpick inserted into the center comes out clean and the streusel topping is golden brown.
Allow the cake to cool in the pan for 10-15 minutes before transferring it to a wire rack to cool completely.
Once cooled, slice into squares and serve. Enjoy!
Notes
White beans include great northern, white kidney and cannellini beans.
1cup(250 mL) cooked white beans, drained & rinsed ((see notes))
2Tbsp(30 mL) water
1 1/2cups(375 mL) all-purpose flour
2tsp(10 mL) baking powder
1/2tsp(2 mL) salt
1/2cup(125 mL) butter, (softened)
1cup(250 mL) granulated sugar
2eggs
1tsp(5 mL) vanilla extract
1/2cup(125 mL) milk
Chocolate Swirl
1/2cup(125 mL) cooked black beans, (drained & rinsed)
1Tbsp(15 mL) water
2Tbsp(30 mL) cocoa powder
2Tbsp(30 mL) granulated sugar
1/4cup(60 mL) milk
Streusel Topper
2Tbsp(30 mL) cold butter, grated
3Tbsp(45 mL) all-purpose flour
2Tbsp(30 mL) brown sugar
2Tbsp(30 mL) granulated sugar
1/4tsp(1 mL) ground cinnamon
pinch of salt
1
Add cooked white beans and water to a food processor OR use a potato masher and process/mash to create a slightly chunkier paste-like consistency. Set aside.
2
Preheat oven to 350°F (180°C). Grease or line a 9×9-inch (23×23 cm) baking pan with parchment paper.
3
In a medium sized bowl, whisk together flour, baking powder, and salt, then set aside.
4
In a large mixing bowl with an electric mixer, or a stand mixer with paddle attachment, cream together butter and granulated sugar until light and fluffy.
5
Beat in the eggs, one at a time, then mix in vanilla extract.
6
Add pureed white beans to the wet ingredients, mixing until well combined.
7
Gradually add the dry ingredients to the wet ingredients, alternating with the milk, mixing just until everything is combined. Set aside to make the chocolate swirl.
8
Add black beans and water to a food processor OR use a potato masher and process/mash to create a slightly chunkier paste-like consistency.
9
In a small bowl, add puréed black beans, cocoa powder, sugar and chocolate chips, then mix until it forms a brownie batter like “paste”. The mixture will be thick and “gloopy” which is what we want.
10
Scoop half the vanilla cake batter into the prepared baking pan and spread out evenly using the back of a spoon. It will be thick.
11
Spoon dollops of the black bean-chocolate mixture onto the batter in the pan.
12
Use a knife or toothpick to swirl the black bean-chocolate mixture into the batter, creating a marbled effect.
13
Scoop the remaining cake batter over the marbled layer and spread evenly.
14
Using a knife again, give it another swirl into the chocolate layer. Set aside to make the streusel topper.
15
In a small bowl, combine the grated butter, flour, both sugars, cinnamon and salt.
16
Using a pastry cutter, fork, or your fingers, work the butter into the dry ingredients until the mixture resembles coarse crumbs.
17
Scatter the streusel topper over the cake batter and gently press down so it sticks to the batter.
18
Bake in preheated oven for 35-40 minutes, or until a toothpick inserted into the center comes out clean and the streusel topping is golden brown.
19
Allow the cake to cool in the pan for 10-15 minutes before transferring it to a wire rack to cool completely.
