Raspberry White Bean Cake

BAKESSNACKSTREATS

This delightful cake is difficult to describe. Plus, I'm worried the word "bean" will scare you away.

Don't run away. This cake is dreamy.

It's moist, dense, nutty, creamy . . . it's reminiscent of cheesecake, but less rich. And the hits of fresh raspberry provide a sweet-tart counterpart.

The almond flour provides a lovely golden crust around the outside.

Inspired by Anna Jones's "Amazing Cannellini Cake," which I discovered nearly seven years ago, I decided to make a vegan version using tofu instead of eggs. Loaded with legumes and nut flour, then, this cake is packed with protein and only has 1/2 cup of total added sugars. The only flour present is almond flour, so this is naturally gluten free, if that's a concern for you and yours.

While truly a treat, this cake is suitable for a snack, teatime, or even breakfast if you please.

If you've never baked with beans before, this is the perfect place to start. White beans are creamy and don't have a strong flavor, so they contribute a lovely texture and luscious moisture to this cake without needing to rely on dairy.

And why not celebrate the great nutritional perks as well? White beans are high in both fiber and protein, not to mention bring a nice dose of calcium along for the ride.

Feel free to substitute almond extract for the vanilla (increase to 2 tsp. if you really want to play up the almond), and try other fresh berries. Blueberries and almond extract are a lovely combination.

  • 18 oz white beans, drained of cooking liquid (2 cans' worth)

  • 200 g firm tofu

  • 1/4 cup coconut sugar

  • 1/4 cup maple syrup

  • 1 tsp. vanilla extract

  • 1 tsp lemon zest

  • 100 g almond flour

  • 2 tsp. baking powder

  • 1/4 tsp. salt

  • 100 g oil (avocado, olive, or canola)

  • 1 dry pint of raspberries

Ingredients

Raspberry White Bean Cake

  1. Prepare a springform pan: Grease the sides and bottom with coconut oil and cut both a parchment round for the bottom and strips for the sides.

  2. Preheat the oven to 375 F.

  3. Make the cake batter: Place the beans in a food processor and process until mostly broken down. Add the tofu and do the same. Scrape down the sides as needed. Add the coconut sugar, maple syrup, vanilla, and lemon zest. Process until nice and smooth, again, scraping down the sides as needed.

  4. Measure out the almond flour, baking powder, and salt into a large bowl. Whisk together. Then pour the oil into the center (don't mix yet).

  5. Tip the bean mixture into the bowl, and gently fold the flour mixture and oil into the bean mixture (be sure to scrape the bottom well). As it comes together, add the fresh raspberries one-third at a time, folding gently to evenly incorporate them throughout the batter.

  6. Tip the batter into the prepared pan. Place into the preheated oven and bake for 1 hour, until the center no longer jiggles and the top is nicely browned.

  7. Once finished baking, remove the pan from the oven and place on a wire cooling rack. Carefully release the clasp on the springform side and remove it immediately. Be cautious in case any batter stuck (but if greased well and parchment used, it should be fine).

  8. Allow to cool for at least 15 to 30 minutes. This cake can be eaten warm, room temperature, or cold (from the fridge). All are good—discover your favorite!

  9. This can stay on the counter for about a day, but for longer storage place in the fridge, covered, for up to 5 days.

Serves 8 to 10

Instructions

Let this cake wow you as it did me. Serve with black tea or coffee.

Share it with your friends (but only tell them about the beans after they tell you how much they like it). ;-)

Last updated: November 15, 2024

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