If I told you that the main ingredient in this coffee cake is  cannellini beans, would you read any further? If you don’t, you will be missing out on one of the best tasting coffee cakes ever!


This is how my hubby felt when he walked into the kitchen to discover me pouring cake batter into a baking pan. “What are you making?” he asked. I responded “a pecan crumble coffee cake”. At that exact moment…he spotted the open can of cannellini beans on the counter, looked back at me and said “did you put beans in that cake?” He then begins to give me a difficult time for my choice of dessert. Then, to my surprise, our youngest daughter proceeds to tell us how she tried slutty brownies today at school and they were amazing. If you have never heard of slutty brownies, they are a combination of cookie dough, Oreo cookies, and brownie mix cooked all into one. Stop drooling and get your mind out of the gutter! Those brownies are loaded with calories and could kill you. Wow, this is the type of challenge that I am faced against during my journey through healthy cooking for my family. At times, I feel crushed, but am not giving up, and I refuse to make slutty brownies!

Recently, I tasted this cake at a private in-home cooking class, and found the texture and flavor moist and delicious. In fact, I have not stopped craving it, thus my reason for making it tonight. Luckily, I found the actual recipe on The Spunky Coconut site, and made some slight modifications (I just can’t stop making changes to recipes). The Spunky Coconut has me hooked and I plan on making more of Kelly's gluten-free, casin-free, and sugar-free desserts in the future.

By the way, my hubby tasted my pecan crumble coffee cake and went back for more. My advice is to keep the beans your secret until after you have served this coffee cake.  

For the Coffee Cake:

Ingredients:

• 2 cups white cannellini beans, drained and rinsed 
• 6 eggs 
• 1/2 tsp liquid stevia (do not measure over the batter, just in case it spills out) 
• 1-1/4 teaspoon vanilla 
• 1/3-cup honey 

Add all ingredients to a food processor and puree well.

Now Add:

1/4 cup coconut oil, liquefied  1/3-cup coconut flour  1/2 tsp sea salt  3/4 tsp baking soda  1 tsp aluminum-free baking powder  Puree well.

Pour batter into 9 x 13 rectangular pan, coated with cooking spray

For the Pecan Crumble Topping:  

3 cups of Pecans  2 tbsp coconut oil (do not liquefy)  1/2-cup coconut palm sugar  1 tbsp cinnamon Add all ingredients to a food processor and puree well. Spread the crumble over the top of the batter. Using a fork gently swirl the topping into the batter, then pat the topping down.

Bake at 325 degrees for about 25 minutes.

Serve hot or cold.

Store in the refrigerator after the first day.

Nutrition Facts
Serving Size 100 g

Amount Per Serving
Calories 338
Calories from Fat 256
% Daily Value*
Total Fat 28.4g
Saturated Fat 8.2g
Trans Fat 0.0g
Cholesterol 82mg
Sodium 207mg9%
Total Carbohydrates 20.4g
Dietary Fiber 2.9g
Sugars 15.0g
Protein 5.3g

Vitamin A 2%•Vitamin C 1%Calcium 6%•Iron 7%
Nutrition Grade D
* Based on a 2000 calorie diet