Prep 15 mins | Cook 30-40 mins (oven dependant) |


The trend with cakes and baking recently has been to use vegetables or things you wouldn’t normally think to make a cake with, bringing a new nutritional angle and flaunting how versatile some ingredients can actually be. This butter bean cake does exactly that. The beauty of the beans are that they guarantee a moreish moist cake at the end. Delicately flavoured with desiccated coconut removes the need for flour making this a winner for anyone on a gluten-free diet.

BUTTER BEANS – 100g of cooked butter beans is the equivalent of around 77 calories. High in protein the butter bean is also a good source for ; iron, zinc, magnesium, and some core B-vitamins which help turn carbohydrates into energy. Beans in general are renowned for helping lower cholesterol levels and care for the colon. (SOURCE: )


3 eggs

2 ½ tsp baking powder (gluten-free)

260g caster sugar

75g desiccated coconut

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100 ml vegetable oil

1 tsp vanilla

350g cooked white beans, drained weight. – I use 1 can butter beans and top up to 350g with cannellini beans. Any beans that don’t make it into the cake I reserve in the fridge and incorporate into dinner somehow!


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Preheat your oven to 200c / 180c (fan) / Gas Mark 6


  1. Blend the beans in a small food processor until they are smooth. You may have to stop and scrape the sides a few times to achieve the smooth paste you’re after.
  2. Transfer the bean paste to a large mixing bowl and add the vanilla extract and eggs. Whisk to combine thoroughly.
  3. Now add in your sugar and whisk again.
  4. Add the coconut, baking powder, and oil and combine thoroughly.
  5. Lightly oil a 22cm loose-bottomed cake tin, pour in the cake batter and bake in the oven for 30-40 minutes, or until a skewer comes out clean after testing the centre.
  6. Leave the cake in its tin to cool before transferring to a wire rack to cool completely.
  7. Serve along-side some fruit and light cream, although the cake will be moist enough to enjoy without cream.

If you don’t have a 22cm loose-bottomed cake tin then you could use a small roasting tin, just ensure that your cake batter doesn’t come too close to the top otherwise it will overflow as it rises.

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