White Bean Coffeecake

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.

I need to do a couple more test runs to figure out what substitutions would work. (You can substitute butter for the coconut oil, avocado or vegetable oil for the sunflower oil, or substitute honey/agave for each other.) As of yet, I don’t know if a “chia egg” would work as a substitute for all of the eggs in this recipe. 

White Bean Coffeecake


For crumble topping

  • 3 cups walnuts
  • 1/4 cup maple sugar
  • 2 Tbsp coconut oil

For cake

  • 2 cups cooked white beans canned beans work well
  • 3 Tbsp agave syrup
  • 1/3 cup raw honey
  • 1 1/2 tsp vanilla extract
  • 1/4 cup sunflower 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, agave, honey, 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.