A cake made with white beans? Yes, really. The surprisingly delicious “Bohnauwelle,” or “bean wave” cake, is gaining attention for its unique ingredient and health benefits.
A Sweet Treat That’s Good For You?
Table of Contents
This low-carbohydrate cake boasts a high fiber content and avoids the blood sugar spikes of traditional desserts, making it a guilt-free indulgence.
- This recipe yields approximately 24 pieces.
- Preparation takes about 1 ½ hours, plus waiting time.
- Each piece contains roughly 7g of protein, 12g of fat, 5g of carbohydrates (plus 7g from sugar alcohols), and 180 calories.
- The cake features a creamy cream cheese topping that comes together quickly.
The “Bohnauwelle” isn’t just a novelty; it’s a genuinely tasty cake that cleverly incorporates white beans into the batter. The beans provide moisture and a subtle sweetness, while the combination of flavors and textures creates a delightful experience. It’s a perfect option for those seeking a healthier dessert alternative or simply something a little different.
Ingredients You’ll Need
- 200 g frozen cherries
- 2 cans of white beans (240 g drained weight each)
- 4 eggs (size M)
- 50 g almond flour (partially deoiled)
- 25 g linseed flour (or finely ground golden linseed)
- 1 pinch of salt
- 1 tsp vanilla powder
- 1 packet of baking powder
- 175 g xylitol (birch sugar)
- 400 g whipped cream
- Fat for the mold
- 25 g cocoa powder
- 200 g double cream cheese
- 1 bag of gelatine fix (15 g)
- 150 g sugar-free dark chocolate
- 1 tbsp butter
Let’s Get Baking
1 Thaw the cherries. For the dough, drain and rinse the white beans thoroughly. Puree the beans and eggs until completely smooth. In a separate bowl, combine almond flour, linseed flour, salt, vanilla powder, and baking powder with 125 g of xylitol. Add the bean mixture and 150 g of cream, mixing until smooth.
2 Preheat your oven to 180 °C (356 °F) for conventional baking, or 160 °C (320 °F) for fan-assisted ovens. Grease a rectangular baking pan (approximately 17 x 28 cm). Pour half of the dough into the prepared pan and spread evenly. Stir cocoa powder and 50 g of cream into the remaining dough. Spread this chocolate dough evenly over the lighter layer. Arrange the thawed cherries on top, pressing them gently into the dough. Bake for approximately 40 minutes. Remove from the oven and let cool on a wire rack.
3 While the cake cools, prepare the cream cheese topping. Whip 200 g of cream until stiff peaks form, gradually adding the gelatine fix. Finally, stir in 50 g of xylitol. Spread the cream cheese mixture evenly over the cooled cake and chill for about 1 hour.
4 To create the chocolate glaze, chop the sugar-free dark chocolate and melt it with the butter in a small saucepan over low heat, stirring constantly. Allow the glaze to cool slightly before spreading it over the cream cheese layer and smoothing it out with a spoon. Chill for another 30 minutes. Remove the cake from the mold and cut into pieces using a warmed, sharp knife.
