Vanilla Butter Bean Cake
  • one can of butter beans or other type of white beans, drained and rinsed well
  • ¼ cup apple sauce (usually sweetened but increase sugar by 20g if not)
  • 100g sugar of choice (I used a blend of cane sugar and brown rice syrup)
  • 3 large eggs
  • 2 tbsp of vegan margarine or butter
  • 1tbsp vanilla extract
  • ½ cup (90g) of gluten-free flour
  • 1 tsp baking powder
  • ½ tsp baking soda
  1. Pre-heat oven to 350F or 160C fan-forced. Line 8-inch cake pan with baking paper and dust with some extra flour.
  2. Place well dried beans (use kitchen paper to remove excess moisture) and apple sauce in TMX bowl and blitz on Speed 6 for 5 seconds or until quite smooth.
  3. Add sugar to bowl and blend on Speed 6 again for a few seconds.
  4. Add eggs, vanilla and margarine/butter. Blend together on Speed 5 for 10 seconds. The mixture should be quite smooth and runny.
  5. Add flour, baking powder and baking soda and combine well on Speed 3 for 10 seconds.
  6. Pour cake mixture into cake pan and bake for 25-30 minutes.
  7. Cake is ready when golden brown and centre bounces back when lightly touched. Allow to cool for 15 minutes before inverting on to a wired rack lined with kitchen paper.
  8. When cool enough to touch, ice the cake with preferred icing or frosting and serve that day.
Recipe by Gastromony at