Make the 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.

 

Make the 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 and finish the 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!

TIPS

White beans include great northern, white kidney and cannellini beans.