Cannellini bean cake

A cake made of beans, you must be mad! However, fear not as I have made this cake twice now and both times it has been amazing and not at all beany! Reminiscent of the way I make chocolate brownies with black beans, this cake uses similar ingredients and tastes just as yummy! It is free from grains and gluten, full of fresh flavours and healthy ingredients, perfect for a summer pud!


2 tins of cannellini beans

150ml honey or maple syrup

1 tsp vanilla extract

4 free range eggs

100g ground almonds

100g unsalted butter or coconut oil

Zest of 1 lemon

2 tblsp lemon juice

For the icing:

250g tub of quark

50g icing sugar

zest and juice of 1 lemon

Blueberries to top (optional)


Preheat the oven to 170C fan and line the base of a circular cake tin with grease proof paper.

Drain the tinned beans and rinse. Place the beans in a food processor along with the honey and vanilla extract and blend until nice and smooth.

Meanwhile gently melt the butter in a pan over a low heat.

Add in the eggs to the bean mixture one at a time and keep blending to create a smooth consistency. Once the butter has melted gently pour this into the blender as it whizzes around.

Transfer the mixture from the food processor into a large bowl and fold in the ground almonds, lemon juice and lemon zest. The mixture will be fairly loose but don’t worry as it will firm up in the oven.

Pour the cake batter into your lined tin and bake in the oven for about 30-40 minutes until it is nice and golden brown on top and a knife comes out clean. If it starts to brown too much then cover the cake with some tin foil.

Once baked remove from the oven and leave to cool for about 15 minutes. Once the cake is okay to handle you can turn it out onto a wire rack to allow it to cool completely.

Once the cake is cold you can make the icing.

Into a bowl sieve the icing sugar and add the quark, beat together until nice and smooth. Add in the lemon juice and zest. Spread the frosting over the top of the cake in an even layer and decorate with a few fresh blueberries for extra zing!

This cake is best kept in the fridge to help keep the texture lovely and moist and the frosting fresh. I made mine for a family BBQ and served it with a side of craime fraiche.



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