Snackin’ Bean Cake

A tasty, versatile cake with a boost of protein & fibre from white beans! Makes the perfect snack for work and school!

Course Baking & Dessert

Key Ingredient Beans

Dietary Need Vegetarian

Prep Time 15

Cook Time 45

Total Time 1

Servings cake (18 servings)

Calories 213

2 cups (500 mL) well-cooked white beans or 1 can (19 oz/540 mL), drained & rinsed (see notes)
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

Preheat oven to 375°F (190°C).
Grease a bundt pan or a 9x13-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 pan. Bake for 45 minutes or until golden brown on top and toothpick inserted in center 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 9x13-inch (3 L) baking pan, allow to cool to room temperature on cooling rack.

White beans include Great Northern, navy, cannellini, white kidney or white pea beans.
Recipe courtesy of ontariobeans.on.ca