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Since we discovered that one of our boys has a mild allergy to wheat and rice, I’ve learned to keep one eye open for the best gluten-free recipes. And since we celebrate ten birthdays a year around here, I need a few tricks up my sleeve, you know?
The black bean chocolate cake is a huge hit around our house, so I decided I would try to find a good recipe for a vanilla cake, too. I saw a recipe at Modern Alternative Mama, and thought I would adapt it and see how it went. I wasn’t sure how it would turn out, but once again, a flourless, bean cake has impressed me! And not just me… The boys love it, too!
You can even make your own cream cheese icing in a snap using this recipe.
White Bean Vanilla Cake
Ingredients
- 3 cups white beans (I used Great Northern), drained
- 1/2 cup coconut oil
- 1 (heaping) cup honey
- 6 eggs
- 1/2 teaspoon salt
- 1/2 teaspoon baking soda
- 1 teaspoon baking powder
- 2 Tablespoons vanilla extract
Instructions
- Grease 9×13 pan with butter or coconut oil.
- Pulse cooked, drained, and COOLED white beans in food processor until completely smooth.
- Add remaining ingredients, and blend til thoroughly combined and smooth.
- Pour into pan and bake at 350 degrees for about 25 – 35 minutes.
- Cool completely on wire rack, uncovered, at least an hour.
- Carefully remove from pan by flipping onto baking sheet for best results.
- Frost with your favorite cream cheese icing, or try this recipe.
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That looks really good, can’t wait to try it!
This look REALLY yummy! I look forward to making it!
Wow! I’m taking this for Church “pot-providence” this Sunday.
Looks very moist and yummy! Thanks for sharing! Have you found any other GF favorites (pizza crust, etc.) you could share? I like your standard for ‘taste’ – something I feel I can trust. 
Oh My Word!! this cake is so good! I just made it. so crazy moist! I had all the ingredients on hand except for the beans and was going to the store today anyway. I will say that I had to drizzle in the coconut oil while pureeing the beans so it would keep going. My poor little food processor worked hard and thankfully it all fit in there! Next time I will cut the icing recipe in half but that is delish too! Thanks for sharing this!
Yay!!! So glad you like it! And you are so right about crazy moist!!! I made a mistake and covered it right out of the oven…..I won’t do that again!
Any idea if you can make this into cupcakes like the black bean recipe? Also if I don’t have coconut oil can regular oil work?
I am sure both of those ideas would be fine.
Thank-you for the recipe. Just to clarify. In the chocolate cupcake recipe you don’t have to cook the black beans. But in this recipe you have to cook and cool them first before adding them to the recipe?
Oh, Jenn! Great question. The reason I said to let them cool was just in case your were starting with your own freshly cooked beans. I made the mistake once of using freshly cooked beans and they were still VERY hot when I put them into the cake mix……It didn’t turn out quite right. It made the cooking time off, since the mix was already so hot going into the oven. If you are using canned beans, they are already cooked, so all you would need to do is rinse and drain them. Does that all make sense now?
Yes thank-you Brandy. I truly appreciate you responding and solving that for me!
And by the way it was a big hit!
Is that 3 cups pre or post cooked beans?
Yes!!!
Could you use something other than honey? I’d like to make this for my son’s first birthday and I was told kids can’t have honey until they’re 2 now.
Hi Ariel. Well, that’s definitely debatable about raw honey. (I personally disagree.) However, we’re talking about cooked honey for this cake, so I definitely would say it’s plenty safe. But if you’d feel better, just ask your pedi. I’m sure he or she would say it’s fine.
Thank you =)