The recipe that I would like to share today might cause mixed reactions : for vegan readers it might just be quite a normal cake recipe with lots of protein and fibre in it. For the rest this might sound like weird-greenie-geek-food because instead of white flour, eggs or butter this cake contains beans. Yes, you read right, white beans you probably associate with a not-so-popular-over-here english breakfast.
I have to admit that I read about a bean-cake recipe weeks ago on the lovely vegan blog Choclate Covered Katie. A lot of comments assured that you don’t taste the beans in it. But still. Beans in a cake? This sounded like an experiment I had to try when no guests are expected ;)
I modified the ingrediants that they fit to the inventory of my cupboard and was amazed about the taste of the raw batter. Since there are no eggs in it I was brave and tested it. Ok, you got me, I always taste the raw batter, this is the reason I bake in the first place!
The baked cake looks like a giant cookie and is very moisty inside. I after testing it, I was amazed that the cake really did taste like a sinfull, rich dessert. Of course there is sugar in it, but the rest of the ingrediants count as healthy food!
For a small spring form(18cm/7inch)
250g canned white beans
100g brown sugar
7g vanille sugar
1 very ripe banana
1 teaspoon baking powder
1/2 teaspoon baking soda
2 tablespoons canola oil
25g nugat (to veganize it, use dark choclate chips or if you like coconut grapes)
1. Preheat the oven to 180°C/350°F. Rinse the beans under Running water. Chop the nugat. Use 1 teaspoon oil to grease the form.
2. Blend all of the ingrediants but the nugat and in a food prossesor. Stir the nugat in and fill the batter in the greased form. Put it into the oven for about 40min, until it has a nice colour.
I used my nutella light from the last post as a frosting! But you can drop that or use any frosting you like!