Snackin’ Bean Cake
A tasty, versatile cake that can be served at break time at work or packed in school lunches!
- Pulse
- Beans
- Prep Time
- 15 minutes
- Cook Time
- 45 minutes
- Makes
- 1 cake - 18 slices
Nutrition
- Serving Size 1 slice
- Calories 213
- Fat 8 g
- Saturated Fat 1 g
- Cholesterol 9 mg
- Carbohydrate 33 g
- Fibre 3 g
- Sugars 19 g
- Protein 4 g
- Sodium 201 mg
- Potassium 196 mg
- Folate 58 mcg
- Iron 1 mg
Ingredients
- 2 cups (500 mL) well-cooked white beans or 1 can (19 oz/540 mL), drained & rinsed (see tips)
- 1/2 cup (125 mL) water
- 1/2 cup (125 mL) butter or margarine
- 1 cup (250 mL) granulated sugar
- 1 egg, lightly beaten
- 1 tsp (5 mL) vanilla
- 1 cup (250 mL) all-purpose flour
- 1 tsp (5 mL) baking soda
- 1 tsp (5 mL) cinnamon
- 1/2 tsp (2 mL) ground allspice
- 1/2 tsp (2 mL) salt
- 1/4 tsp (1 mL) ground cloves
- 1 cup (250 mL) golden raisins
- 1/2 cup (125 mL) chopped pecans
- 2 apples, peeled & grated
Directions
Preheat oven to 375°F (190°C).
Grease a bundt pan or a 9 x 13-inch (3 L) baking pan.
Place beans and water in a blender or food processor. Blend until smooth and the consistency of canned pumpkin. If needed, add additional water 1 Tbsp (15 mL) at a time until desired consistency is reached. Set aside.
In a bowl, cream butter and sugar together; add egg and mix well. Stir in puréed beans and vanilla.
In a separate bowl, sift together flour, baking soda, cinnamon, allspice, salt and cloves. Add the raisins, pecans and apples; stir to coat.
Pour flour mixture into the creamed bean mixture and stir until just combined. Spoon into prepared baking dish. Bake for 45 minutes or until golden brown on top and toothpick inserted in centre comes out clean. Remove from the oven and if using bundt pan, let cool for 15 minutes, then turn out and allow to cool to room temperature. If using 9 x 13-inch (3 L) baking pan, allow to cool to room temperature on cooling rack.
Tips
- White beans include Great Northern, navy, cannellini, white kidney or white pea beans.
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