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
Ingredients
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
Instructions
- 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.