Print Recipe

White Bean Coffeecake

Ingredients

For crumble topping

  • 3 cups walnuts
  • 1/4 cup maple sugar
  • 2 Tbsp coconut oil

For cake

  • 2 cups cooked white beans canned beans work well
  • 3 Tbsp agave syrup
  • 1/3 cup raw honey
  • 1 1/2 tsp vanilla extract
  • 1/4 cup sunflower oil
  • 6 eggs
  • 1/2 cup coconut flour
  • 1/2 tsp salt
  • 3/4 tsp baking soda
  • 1 1/2 tsp baking powder

Instructions

  • Preheat oven to 325° F
  • Combine walnuts, coconut oil, and maple sugar in blender and pulse until crumbly. Set aside.
  • In same blender, combine beans, agave, honey, vanilla, oil, and eggs. Blend until smooth.
  • Add coconut flour, salt, baking soda, and baking powder and blend again.
  • Grease 9x13 inch pan with sunflower oil. Pour in cake mixture. 
  • Distribute crumble topping evenly on top of batter and swirl gently through the batter with a fork.
  • Bake for 45 minutes or until toothpick inserted comes out clean.