I’ll be the first to admit it – for the past few weeks, I’ve been neglecting this blog. With all the busy-ness involved with moving apartments, work and my recent trip to Asia (read all about the Thai cooking school Hailey and I went to here), I took a much-needed blogging hiatus. Now I’m back and even more excited to show you guys what I’ve been cooking (or in this post, baking) up!
A few weeks ago I threw a little house party, where I served this coffee cake. But this isn’t a normal coffee cake complete with blocks of butter and cups of sugar. No, this cake was made mostly with…white beans!
You’re probably thinking, “white beans?!?! Cathy’s finally gone off the deep end.” Well, my friends, that wasn’t a typo. I made a coffee cake where the main ingredient was white beans.
I first heard about this bean cake from a co-worker who raved over the recipe. Her son is obsessed with coffee cake, but she wouldn’t let him have it often because – let’s be honest – it’s not the healthiest thing in the world. And after listening to her rave about the recipe, I was sold. I needed to try it.
This coffee cake is the perfect blend of moist cake and crunchy crumble, which is surprising given that the recipe only calls for 1/3 of a cup of coconut flour. That said, the cake is not as “cakey” as it could be if made with tons of flour and sugar. But hey, that’s the sacrifice we make for healthy alternatives. M I RITE?
In short, I’ll definitely be making this guilt-free cake whenever the sweet tooth hits – so every day.
White Bean Coffee Cake (adapted slightly from Pamela Salzman)
2 1/2 Cups of Walnuts
2 Tbsp of Coconut Oil
1/4 Cup of Brown Sugar
2 Tsp of Ground Cinnamon
2 Cups of Canned White Beans, drained and rinsed
3/4 Tsp of Liquid Stevia
1 Tsp Vanilla Extract
1/4 Cup of Melted Coconut Oil
1/3 Cup of Honey
1/3 Cup of Coconut Flour
1/2 Tsp of Salt
3/4 Tsp of Baking Soda
1 1/2 Tsp of Baking Powder
Heat your oven to 325 degrees.
In a blender or food processor, combine walnuts, coconut oil, brown sugar and cinnamon. Blend until the texture looks crumbly. Remove from the blender and set aside.
Again in the blender or food processor, combine beans, eggs, stevia, coconut oil and honey. Blend until fully mixed. Add the dry ingredients and mix fully.
Spread batter in a 9X9 or 10X10 greased pan, and sprinkle the crumble topping on top. Bake for 40-50 minutes or until an inserted toothpick comes out clean. (My new apartment’s oven has a mind of its own – and is very temperamental when it comes to consistent heat – so I suggest checking you cake after 35 minutes and at 5 minute intervals until done.