This recipe is one of my favorite to makes, partially because it’s delicious, and partially because I get to say “it’s made of BEANS!” after everyone tells me how wonderful it tastes.
It’s important that your beans are well cooked so they will blend smoothly. I soaked them and then cooked them overnight in my slow cooker but canned beans work wonderfully for this.
You can substitute butter for the coconut oil, avocado or vegetable oil for the sunflower oil, or substitute honey or agave for the maple syrup. As of yet, I don’t know if a “chia egg” would work as a substitute for all of the eggs in this recipe. You can also add blueberries, huckleberries, or serviceberries into the batter before pouring into the pan. For a nut free version, substitute maple-candied sunflower seeds for the walnut crumble topping.
White Bean Coffeecake
For crumble topping
- 3 cups walnuts
- 1/4 cup maple sugar
- 2 Tbsp coconut oil
- 2 cups cooked white beans canned beans work well
- 1/3 cup maple syrup
- 1 1/2 tsp vanilla extract
- 1/4 cup sunflower oil or avocado oil
- 6 eggs
- 1/2 cup coconut flour
- 1/2 tsp salt
- 3/4 tsp baking soda
- 1 1/2 tsp baking powder
- Preheat oven to 325° F
- Combine walnuts, coconut oil, and maple sugar in blender and pulse until crumbly. Set aside.
- In same blender, combine beans, maple syrup, vanilla, oil, and eggs. Blend until smooth.
- Add coconut flour, salt, baking soda, and baking powder and blend again.
- Grease 9x13 inch pan with sunflower oil. Pour in cake mixture.
- Distribute crumble topping evenly on top of batter and swirl gently through the batter with a fork.
- Bake for 45 minutes or until toothpick inserted comes out clean.