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4.86 from 7 votes

Grain-free White Bean Coffee Cake

Author: Pamela, adapted from The Spunky Coconut

Ingredients

  • Crumble Topping:
  • 3 cups walnuts
  • 2 Tablespoons coconut oil or butter
  • ¼ cup coconut palm sugar or brown sugar
  • 2 teaspoons ground cinnamon optional
  • 2 cups cooked white beans make sure they’re soft and not crunchy, such as cannellini or Great Northern, drained and rinsed if canned (cold or at room temperature)
  • 6 eggs
  • ¾ teaspoon vanilla liquid stevia or plain stevia and add an extra ½ teaspoon of vanilla extract
  • 1 teaspoon pure vanilla extract
  • ¼ cup melted coconut oil plus extra for greasing pan
  • 1/3 cup honey
  • 1/3 cup coconut flour
  • ½ teaspoon sea salt
  • ¾ teaspoon baking soda
  • 1 ½ teaspoons aluminum-free baking powder

Instructions

  • Preheat oven to 325 degrees. Grease a 12 x 9 or 13 x 9 baking dish with coconut oil or butter.
  • To make the topping, place the walnuts, coconut oil or butter, sugar and cinnamon in the food processor fitted with a metal blade and pulse until combined and the texture resembles a crumb topping. Remove from food processor and set aside.
  • In the same food processor (no need to clean it) place the beans, eggs, stevia, vanilla coconut oil and honey and puree until smooth.
  • Then add the coconut flour, salt, baking soda and baking powder to the white bean mixture and process until smooth. Pour into the greased pan.
  • Spread the topping over the top of the batter and use a fork to swirl into the batter, then pat down to set.
  • Bake for 35 minutes or until a toothpick inserted in the center comes out clean. Allow to cool before serving. Store leftovers in the refrigerator where it will stay good for up to a week.