Snickerdoodle Bean Cake (No Sugar)
"This is ideal for those watching their carb and sugar intake. It tastes much like a snickerdoodle cookie---you can't taste the beans at all!"
photo by Ang11002
- Ready In:
- 30mins
- Ingredients:
- 9
- Serves:
-
8
ingredients
- 1 (15 ounce) can great northern beans, drained and rinsed well
- 4 large eggs
- 1 dash salt (less than 1/4 tsp.)
- 1 teaspoon baking powder
- 1 teaspoon cinnamon (or mixture of pumpkin pie spice and cinnamon)
- 1 teaspoon vanilla extract
- 2 tablespoons olive oil
- 3⁄4 cup Splenda granular (sugar substitute)
- 2 tablespoons whole wheat flour (optional)
directions
- Preheat oven to 400. Spray a 11x7 baking pan with nonstick cooking spray.
- Combined the beans and eggs in a blender until smooth and well blended. Add the rest of ingredients and blend again.
- Poured into prepared pan. You can add sprinkled cinnamon/Splenda over the top, but I don't think you need to if the spices are in the batter. Bake for about 25 minutes, or until a toothpick inserted in the center comes out clean.
- Variation: The batter can also be use to make muffins.
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Reviews
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These are delicious and even my 3 year old loves them. I made the muffins with 2/3 cup brown sugar (I didn't have any Splenda) and unsweetened applesauce in place of oil. I'll definitely be making them again. -
This is a great recipe! I didn't use the flour since it was optional, and I made muffins. They were pretty big since I accidentally used 3 times the amount of baking powder that the recipe called for, which was kind of funny. I used paper muffin cups, and they stuck to the cups more than normal muffins do. But overall, these are awesome :yummy:!
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Wow...this was a very interesting recipe! I have been low carbing and missing bread lately and had a random can of great northerns in the cupboard so this recipe stuck out to me! I didnt spray my muffin pan well enough so each of them stuck:( So be sure to spray and prepare your pan very well! But that was my fault and none of the recipes. Love how moist they are! I now have some muffin tops to enjoy:) Thanks! -
I really can't believe that this pudding-ish, cakelike treat only took 1 tbsp of flour (I made a half batch). I tried this because I had a half can of great northern beans leftover some another recipe, and went in search of a way to use them up. This is similar, but maybe even better, than a recipe I have for a snickerdoodle coffee cake made with more traditional ingredients. I cut the recipe in half, used 1/4 cup regular sugar, and sprinkled the top with cinnamon-sugar before baking. I also used a hand beater than than a blender. Very very yummy...high in fiber and low in calories! -
I was looking for a more "healthy" sweet treat and saw your recipe. I used 2/3 cup sugar instead of Splenda- they were plenty sweet, corn oil in place of olive oil, and white flour. I'll admit that I was very sceptical when it was in batter form because it smelled like beans. The recipe makes exactly 12 muffins. They definitely look and taste (quite yummy!) like muffins. There is no bean taste at all. Their texture is very moist like bread pudding. My husband loved them and asked me to make them again. I liked them but needed to get used to the soft texture. Thanks for sharing the recipe!
Tweaks
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I was looking for a more "healthy" sweet treat and saw your recipe. I used 2/3 cup sugar instead of Splenda- they were plenty sweet, corn oil in place of olive oil, and white flour. I'll admit that I was very sceptical when it was in batter form because it smelled like beans. The recipe makes exactly 12 muffins. They definitely look and taste (quite yummy!) like muffins. There is no bean taste at all. Their texture is very moist like bread pudding. My husband loved them and asked me to make them again. I liked them but needed to get used to the soft texture. Thanks for sharing the recipe!
