Butter Bean Cake

Bean cake

Have a can of butter beans in your cabinet? I picked up a can at my market this past week and thought, “Why not?” If I can add some goodness to a treat for my kids, why not experiment? My daughter and I created this recipe based all on instinct. I didn’t know what to expect but surprisingly the cake came out sweet, fluffy and moist. What a nice unexpected surprise! The batter can be easily make into cupcakes and topped with a nice vanilla or chocolate frosting for a special occasion. The kids will never know there are beans in this cake and it also low in fat as well. Double bonus!

Kid Friendly Tips: Have your child be creative in choosing if they want cake, cupcakes, mini cupcakes, etc. Have them add and measure the ingredients. Help them blend and pulse the beans with the other ingredients. Discuss benefits of beans and the differences between beans (e.g. chick peas versus butter beans look very different). You can even take out some dried beans and compare them with the canned beans (e.g. size, texture, shape, etc). Have your child pick their favorite frosting or add chocolate chips like I did.

Here is how I made it:

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3/4 can butter beans (if using a 16 oz can), drained and cleaned

2 eggs

1/4 cup of buttermilk

1 teaspoon of vanilla extract

1 cup of light brown sugar

1.5 cups of all purpose flour

1 teaspoon of baking soda

1 teaspoon of baking powder

1/2 teaspoon of salt

3/4 cup of chocolate chips or mini chocolate chips
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1. Preheat oven to 350 degrees and grease a cake pan (I used an 8 by 8 inch square pan)

2. In a food processor pulse beans until a puree forms.

3. Add eggs, buttermilk, sugar and vanilla. You may have to scrape sides. Mix until the batter is smooth.

4. In another bowl whisk flour, baking soda, baking powder and salt.

5. Add wet ingredients to dry ingredients.

6. Fold in chocolate chips.

7. Bake for about 20-25 minutes or until done.

8. Cut and let cool on cooling rack.

9. Frost if desired or eat as is!
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Bean cake

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