Grain-free Yellow Vanilla “Bean” Cake

This cake is delicious, healthy, reduced in sugar, and grain-free. And yes I really mean the delicious part. The cake is made with one secret ingredient that might have you unsure about it, but trust me when I say you won’t even know it’s there when you take a bite. What is this “secret ingredient”?…………well, it’s beans. Seems strange, but the beans do not add any flavor to the cake and instead impart a lovely texture and moistness.

Serve this to your family or friends – don’t tell them about the beans and they will never suspect they are eating a “grain-free” cake.

  • 2 cups cooked white beans, drained and at room temperature (I used great northern beans, soaked over night, put in fresh water the next morning and cooked until soft)
  • 6 large eggs
  • 1/4 cup honey
  • 1/8 teaspoon NuNaturals NuStevia™ White Stevia™ Powder
  • 3/4 teaspoon unrefined sea salt
  • 1 Tablespoon vanilla extract
  • 1/3 cup butter or coconut oil, melted and cooled
  • 1/3 cup coconut flour, sifted
  • 1 1/2 teaspoons baking powder
  • 1 teaspoon baking soda
  • Dark Chocolate “Coconut Milk” Fudge Frosting (see recipe below)
    OR other desired frosting

Preheat oven to 350F. Grease a 9-inch cake pan generously with coconut oil (or butter) and dust with coconut flour to coat bottom and all sides. Set prepared pan aside.

Add beans to food processor and pulse until broken up. Add in eggs and honey, processing until combined.

Add in the stevia, salt, vanilla, and melted butter. Process until a smooth batter forms.

Add in the coconut flour, baking powder, and baking soda – process until well combined.

Pour batter into prepared pan and baking in preheated oven for 25 to 35 minutes – until a toothpick inserted into the center of cake comes out clean.

Remove cake from oven. Run a thin knife around the edge of the cake in pan. Cool in pan, on rack for 5 minutes. Gently flip cake out of pan directly onto wire rack and cool completely before frosting.

Serves 12+

Dark Chocolate “Coconut Milk” Fudge Frosting

Add coconut milk to a small saucepan. Heat over low-medium heat until just hot to the touch.

Remove from heat and stir in the chopped chocolate until melted. Add in honey, stevia (to taste), vanilla, and salt – stirring to combine.

Stir in 1 Tablespoon coconut flour, followed by another if needed until desired consistency is reached. Frosting will thicken some as it sets.

Immediately frost cake, working quickly, as the cake will “soak up” some of the moisture in the frosting…making it much thicker and harder to spread.

Makes enough frosting to cover 1-layer cake.

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Disclaimer: The information in this post is meant for educational purposes only. It is not intended as a substitute for professional medical advice. None of the opinions are meant to diagnose or treat any disease or illness. You should always consult your healthcare provider.


  1. Is the nutritional information available?

    • April, we do not keep track of nutritional data on our recipes. We make foods with whole, real, healthy ingredients. So while one should keep a basic eye on what they eat, if one is eating the correct types of food it is really unnecessary to count calories or fat grams. (If you would like to learn more about healthy eating feel free to sign up for our free eCourse – Advancing Your Health with RealFood.)

      Though if you want to figure out the data you can go here:

  2. Lea Harris via Facebook says

    I want to try this!

  3. Ginny Jakes says

    Shannon, is there any way to make this recipe without the honey if I am on the Healing Diet? The recipe sounds delicious and I’d love to try it!

    • If you are on a sugar-free diet, such as a Healing Diet, you could try omitting the honey and increasing the stevia….though it may slightly change the texture of the cake.

      This cake is very low in sugar already. If one were to eat 1/8th of the cake, which is a generous portion, they would only be consuming 1 1/2 teaspoons of honey. (Note: this doesn’t include any frosting.)

  4. this looks wonderful!!! can’t wait to try it! thank you so much for sharing!

  5. I must try this! I have everything I need in my health fod store!

  6. This looks sooo good! I have made black bean brownies and they turned out wonderful so I can’t wait to try this one 🙂

  7. christin says

    What do you think would happen if you left out the baking powder? We are on Gaps diet…

    • I am not completely familiar with the ins-and-outs of the GAPS diet. I did see that baking soda is not recommended on the diet, there-for baking powder would also be a no since it includes baking soda in it. I did find the following info on the web…

      How to bake free of baking soda or baking powder:

      With any recipe for muffins, cakes or cookies that call for baking soda or baking powder, delete the soda or powder. To make it simple, find recipes that call for eggs.

      Separate the eggs using an egg separator. I have also done it without an egg separator by using the egg shells to keep the yolk from coming out with the egg white.

      Place the egg yolks in the mixing bowl with the rest of the wet ingredients in the recipe. Place the egg whites in a mixing bowl. Using an electric mixer, beat the egg whites until stiff – I go for a very stiff meringue-like egg white substance.

      After combining all the other ingredients together in the other mixing bowl, add the egg whites and stir them in until well mixed. Do not over mix; just stir until combined.

      Follow the rest of the recipe as is and bake according to directions. The baking time may vary; just keep an eye on the baked good and bake for longer if needed.


      Try that and let me know how it turns out.

  8. RIGHT ON!!!!

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