17 Aug

Vanilla Bean Cake:
Easy, super soft and moist cake which surprisingly uses 2 whole cups of white beans. Cake made out of a surprise ingredient, one that will make you wrinkle you’re nose upon hearing it. Even if you’re the fiercest of bean haters , you’ll fall head over heels for this moist  cake. This GLUTEN FREE / NUT FREE /HIGH PROTEIN cake is wonderfully moist and works with most canned beans. Chickpeas work but they have a bit of a strong taste. If you use a round tin it will take a few minutes longer to bake.
Cannellini beans, particularly popular in Italian cuisine, are large white beans with a firm texture and nutty flavor. They hold their shape well and are therefore used in soups (such as minestrone soup), salads, stews and numerous other healthy dishes. Like its relative the kidney bean, the cannellini bean must always be cooked properly as raw cannellini beans contain high levels of toxic lectins which can cause serious health problems. When boiled long enough, cannellini beans lose their toxicity and become a real super food with numerous nutritional and health benefits. The purpose of this article is to highlight some of the most important health benefits of cannellini beans and to convince you to add these powerful health promoting beans to your diet.
Recipe adapted from – spunky coconut
  • 2 cups cooked,cooled white beans,
  • 4 eggs
  • 2 tsp vanilla extract
  • 1 heaping cup honey
  • 1/4 cup olive oil
  • 1/3 cup coconut flour, sifted
  • pinch of salt
  • 1 tsp baking soda
  • 1 tsp baking powder
  1. Grease a cake pan with butter or oil. I mostly use silicon bakeware, so no greasing.
  2. In a food processor, Pulse cooked, drained, and COOLED white beans until completely smooth.
  3. Add remaining ingredients, and blend till thoroughly combined with a smooth batter.
  4. Pour into pan and bake at 350 degrees for about 25 – 35 minutes or untill a tooth pick inserted comes out clean.
  5. Cool completely on wire rack, uncovered, at least an hour.
  6. Carefully remove from pan by flipping onto baking sheet .
  7. Frost as you wish or just give a thin chocolate glaze and enjoy.
NOTE:- Using fresh beans is better, soak them overnight or for 5 hrs and cook in a pressure cooker for 4 whistles. Drain and use.
Cannellini Beans Facts:-
  • Cannellini beans are related to kidney beans and also called white kidney beans. Basic ingredient of minestrone. High in protein and fiber and low in fat. 
  • Legumes such cannellini beans may provide protection against colorectal adenomas (CRA). Colorectal adenomas are benign tumors that have the potential to become cancerous.
  • All beans are considered low GI, but with a GI score of 31, cannellini beans are clearly one of the least glycemic beans, and this low GI rating is responsible for many of the health benefits of cannellini beans. The glycemic index is used to rank foods based on how they affect your blood sugar levels.
  • Cannellini beans have a detoxifying effect on the body.
  • Cannellini beans are a goldmine of antioxidants which are molecules that provide numerous health benefits.



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  1. Javelin Warrior August 19, 2013 at 8:41 pm #

    Such a tasty cake and I love the use of beans as the base for the cake! I’ve never used beans to make a cake before, but what a healthful treat… Thanks so much for sharing with Made with Love Mondays and welcome to the series!

    • ummfathima August 20, 2013 at 3:16 pm #

      Thank you for your lovely comments.Iam glad to be a part of “Made with love mondays”.

  2. petra08 August 20, 2013 at 2:06 pm #

    I have never seen a cake from white beans before, it looks very interesting! Thanks for sharing!

  3. Ckay August 20, 2013 at 8:03 pm #

    This is so interesting! White beans in a cake.
    Thank you so much for sharing such a healthy and delicious recipe.

  4. Jessica January 18, 2014 at 2:32 am #

    I added up the calorie total for all of the ingredients, and tho whole loaf of bread totals 1700 calories. If you cut it into 12 pieces, that’s about 141 calories per slice.

    • ummfathima January 19, 2014 at 11:37 pm #

      Thanks jessica. Hope u enjoyed making the cake ?

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