Tuesday, May 29, 2012

Flourless spice cake

Made with beans! 

Gluten-free spice cake made with white beans!

In the tradition of the chocolate black bean cake,  this variation contains no flour and needn't contain any white sugar.  Although not appropriate for a strict sugar handling diet, it is a nice cheat that doesn't wreck your adrenals and mess with your insulin in the way that a typical dessert would.  Especially if you top it with good fats and proteins to reduce the impact on your blood sugar even more.

Never before in the history of mankind has there been an emergency need to lower blood sugar.  That is, until white flour, refined corn products, and cheap refined sugars became so plentiful and cheap in this country (and others.)

So.....here it is, the recipe. 

Monique’s White Bean Spice Cake

2 cups (one can plain or one pint home canned) white beans
4-5 eggs (5 store bought….we have chickens, some give us huge eggs!)
2 tsp ground cinnamon
1 tsp ground nutmeg
1 tsp ground allspice
1 tsp baking powder
½ tsp baking soda
½ tsp sea salt
½ c lard or butter, just barely melted and not too hot.  Coconut oil might work, too, but didn’t try it.  I used lard from our pastured pigs. 
¼ cup raw wildflower honey
1 dropperful of liquid stevia (or just use a half cup honey instead)
1-2 tsp vanilla, depending on strength (I use homemade, so it varies)

Grease 9” round ceramic or glass dish with lard, generously.  Bake in a preheated 350 oven for 40 minutes, until a toothpick inserted in the center comes out clean.

This cake is not very sweet, so if you or your family are not concerned about sugar (you probably should be) then add more.  We are no longer acclimated to highly sugared foods and found this to have plenty of sweetness, with a topping that was also sweetened.

To top this, I sweetened some chevre with stevia and vanilla....honey would have been better, but we are still avoiding too much of any sweetness.  Maple syrup would be grand in this topping, with walnuts.

Topped with vanilla chevre...

Then I roasted some almonds that had been soaked and dried, and after turning the heat off and stirring the nuts for a couple more minutes while the pan cooled a bit, I added some butter and tossed to coat the nuts.  Adding the butter too soon results in burnt butter, so be patient and let the pan cool a bit.

Buttered roasted almonds

Then I coarsely chopped the nuts with a pastry blender.  This is how I chop just a few nuts, placing my hand over the blades with each press to keep the nuts from flying all over my kitchen....although Biscuit was waiting at my feed to catch any errant almond bits.  If I needed to chop a lot of nuts, I'd haul out my food processor.  

Chopping a handful of almonds

Walnuts or pecans would be much better in this recipe, however, I am allergic to them so went with the almonds.  Black walnuts would be even better, and I'd sweeten the chevre with real maple syrup....that would be heavenly!  I may have to do this for guests one day.


We ended up adding more almonds after the photo was taken.  Full-fat cream cheese would work with this, as would strained yogurt or kefir, or even whipped cream.  Enjoy!


  1. I was worried something had happened to you! Or I was wondering if you had undertaken another huge project.

    That dessert sounds yummy, but I can not do legumes at all. :((

    It's not fair, posting something that looks as good as that, when I've not eaten lunch yet!! LOL

  2. Looks fabulous, Monique! I am going to try it. Thanks for sharing! Anna (NTA)

  3. I'm fine! First my camera was acting up (plus spring farmlet projects keeping me busy) and then my computer crashed....thoroughly!

    It was a good cake....someone try it with walnuts and let me know!

  4. thank you so much for this recipe- mine turned out absolutely fantastic!
    I did replace the butter with an equivalent amount of applesauce just because I am calorie conscious, so my finished product may have been a bit moister, but man was it good!
    will absolutely be making this again and can't wait to try your black bean chocolate cake.

  5. Glad you liked it, Zoe! Just wait until you try the chocolate black bean cake....mmmmmmm!

    Please reconsider the applesauce. There are so many reasons to have good fats in your diet, and this cake is a great way to do so. Proper fats don't make you fat....carbs make you fat, with the blood sugar surges they cause and the insulin responses. Without the good fats, this cake will cause this....not quite as fast as one made with white flour and white sugar, but it still will serve to pack on the pounds if made with a high glycemic load ingredient such as applesauce.

    Some good fat choices are coconut oil and/or butter, both available in regular grocery stores, and for the more initiated, lard from pastured pigs is fantastic and full of vitamins D and A. Sometimes we call this "Vitamin D cake!"

    I feel another post on fats coming on......