Coconut and Lemon Magic Bean Cake (includes Thermomix method)
Forking Foodie
Forking Foodie
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  • 16, if you cook in a ring tin and cut into slices about
  • 1.5 to 2cm (as in photo) and have a couple or so per serving. 188 calories for a 16th of the cake serving on this basis. Or if you just
  • 235 g cooked canellini beans (or pretty much any cooked white beans/chickpeas of your choice, e.g. butterbeans - chickpeas are a little stronger though), rinsed and drained if from a can (you will need a 410g can) [259 calories]
  • 125 g softened butter, salted (or use extra virgin coconut oil, the solid white variety if you want to make it dairy free and increase the calories and add a pinch of salt) [921]
  • 175 g golden caster sugar (or your preferred sweetener, e.g. rapadura, coconut sugar etc.) [700]
  • 5 eggs (UK medium,
  • 58 g each) [438]
  • 1 tablespoon good vanilla extract [43]
  • 2 lemons - finely grated zest and juice of (around 80ml - or you could use lime juice and zest if you fancy something different) [27]
  • 1 tsp lemon extract (optional) [40]
  • 70 g coconut flour (you can skip this if you can't get hold of it, and only use the juice of 1 lemon - although your cake will be less lemon-y and less coconut-y and more moist - I use Tiana, fair trade, organic - you can get from health food shops, e.g. Holland and Barrett. There are lots more recipes for coconut flour here to use it up!) [258]
  • 1 teaspoon (gluten free) baking powder [3]
  • 1/2 teaspoon bicarbonate of soda
  • 50 g dessicated coconut
  • Optional
  • 5 and a half
  • 15 seconds You will find the batter is a lot thicker than a plain magic bean cake due to the coconut flour and dessicated coconut
  • 160 C fan oven for
  • 20, if making cupcakes



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