Mexican Bean Cake

This unique Mexican-style cake transforms humble pinto beans into a moist, dense dessert rich with warm spices like cinnamon, cloves, and allspice. The bean puree provides a creamy texture similar to banana bread, while diced apples and raisins add bursts of natural sweetness and chew. It’s a comforting, home-style treat that pairs perfectly with coffee or tea. Ideal for potlucks, family gatherings, or using up leftover bean puree, this vegetarian cake offers a fascinating twist on traditional baking. The optional icing glaze adds a final touch of sweetness, though the cake stands beautifully on its own. Simple ingredients and straightforward steps make this an accessible yet impressive dessert for any occasion.

Cooking Method: Baking, Boiling, Stewing

Cuisine: Mexican

Courses: Desserts

Difficulty: Advanced

Servings: 12

Calories: 695.6

Dietary: Vegetarian

Description

This unique Mexican-style cake transforms humble pinto beans into a moist, dense dessert rich with warm spices like cinnamon, cloves, and allspice. The bean puree provides a creamy texture similar to banana bread, while diced apples and raisins add bursts of natural sweetness and chew. It’s a comforting, home-style treat that pairs perfectly with coffee or tea. Ideal for potlucks, family gatherings, or using up leftover bean puree, this vegetarian cake offers a fascinating twist on traditional baking. The optional icing glaze adds a final touch of sweetness, though the cake stands beautifully on its own. Simple ingredients and straightforward steps make this an accessible yet impressive dessert for any occasion.

Directions

1
Preheat your oven to 350°F (175°C).
2
Grease and flour the bottom only of a 9x13 inch rectangular baking pan.
3
In a large bowl, cream together the butter and sugar until light and fluffy.
4
Beat in the egg until well combined.
5
Mix in the bean puree and vanilla extract until smooth.
6
In a separate bowl, whisk together flour, baking soda, salt, cinnamon, cloves, and allspice.
7
Fold the diced apples, raisins, and chopped nuts into the dry ingredients to coat them.
8
Add the dry ingredient mixture to the wet mixture and stir gently until just combined.
9
Pour the batter into the prepared pan and spread evenly.
10
Bake for 35-45 minutes, or until a toothpick inserted into the center comes out clean.
11
While the cake bakes, mix icing sugar with enough milk or fruit juice to create a thin glaze.
12
Drizzle the glaze over the warm cake immediately after removing it from the oven.
13
Allow the cake to cool completely in the pan before slicing.

Nutrition Facts

Servings 12 servings

Amount Per Serving
Calories 695.6kcal

% Daily Value *
Total Fat 15.2g24%
Saturated Fat 4.6g23%
Cholesterol 0.0mg0%
Sodium 2650.8mg111%
Total Carbohydrate 123.5g42%
Dietary Fiber 12.4g50%
Sugars 46.4g
Protein 16.9g34%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Read it online: https://www.chefs-mate.com/recipe/mexican-bean-cake/