Skip to content

Bean and Beet Bundt Cake

September 19, 2010

Bean and Beet Bundt Cake

Bean and Beet Bundt Cake

Bean and Beet Bundt Cake. Say that 3 times fast!

I made this experimental cake with some secret ingredients:  Kidney beans, beets, and coconut oil.  Sounds strange – but very tasty, moist and delicious.

Did you know that the term Bundt®  is trademarked?  Kind of like Bandaid or Kleenex. Check out this Bundt Cake video to learn more. I love the pan variety and want one of each.

I gave virgin coconut oil a try for the first time ever.  The virgin oil taste is a step above the other coconut oil I have in my pantry. If you can get  a hold of virgin coconut oil, give it a try.  I bought my Gold Label Virgin Coconut Oil from Tropical Traditions when they had a 2-for-1 sale.

Virgin Coconut Oil

A few notes:  The cake didn’t rise very well, but perhaps adding a bit more baking soda or adding some baking powder will do the trick.

This recipe was inspired by Unbeetable Chocolate Cake, which looks delicious.  Take a look, especially if you’re using fresh beets.  There are some great instructions on how to cook and peel the beets.

Bean and Beet Bundt Cake

By Striving Bean, inspired by Unbeetable Chocolate Cake

  • 1/2 cup (0.5 cup) kidney beans, rinsed and drained (if using cooked, cook until mushy)
  • 1 1/2 cups (1.5 cups) puréed beets [use 5 fresh beets (small to medium in size) OR 2 cans (14 oz. each), drained]
  • 1/2 cup milk
  • 2/3 cup  (0.66 cup) virgin coconut oil – liquefied  (try substituting canola oil if no virgin coconut oil)
  • 1/2 cup plus 2 Tablespoons cocoa powder
  • 1/2 cup (0.5 cup) real maple syrup (don’t use the artificial stuff)
  • 2 large eggs
  • 1 cup dark chocolate chips
  • 2 teaspoons real vanilla extract
  • 1 cup whole wheat pastry flour
  • 2 teaspoons baking soda
  • 1 teaspoon sea salt
  • Powdered sugar for dusting (optional)


  1. Preheat oven to 375 degrees F.
  2. Grease the Bundt® Cake pan
  3. In a large mixing bowl, beat together Virgin coconut oil and maple syrup.  Add eggs.
  4. Puree the beets in a food processor. Add drained kidney beans.  Puree again.
  5. Add beet and bean mixture to oil, syrup, egg mixture. Mix together.
  6. Melt 1/2 of the chocolate chips in microwave.  Melt on low – don’t burn them!
  7. Add melted chocolate chips to the mixture. Add vanilla extract. Mix together.
  8. In a separate bowl, mix dry ingredients together (flour, cocoa powder, baking soda, sea salt.)
  9. Add dry ingredients to wet ingredients. Add remaining chocolate chips. Mix together.
  10. Pour batter into greased Bundt® cake pan.
  11. Put pan on center oven rack. Bake 45 minutes or until a toothpick inserted into the center comes out clean.
  12. Cool the cake in the pan on a cooling rack for 10 minutes.
  13. Put on some oven mitts – take another cooling rack and place it on top of the cake pan. Flip the cake pan upside down.  Gently shake the cake out of the pan. If it’s stuck, use a rubber spatula  to separate cake from the pan. Use a gentle touch.
  14. Top with powdered sugar when cool. (optional)

Store leftovers in fridge.  Re-heat cake slice in microwave for 5 to 8 seconds.

Hey batter batter batter

Hey batter batter batter

Our family weighs in:

  • I thought it was super moist and great.  I could taste the beets just a teeny bit. The color reminds me of Red Velvet Cake (which I LOVE)
  • Daughter LOVED it and laughed when I told her what was in it!
  • Son said it was “yucky” when he ate it cold, but really liked it when it was heated in microwave 8 seconds.
  • Husband said it the taste reminded him of “something” (Beans? Beets? Coconuts?)  Then, “Good texture, needs more chocolate chips.”
Pretty without powdered sugar

Pretty without powdered sugar

All gone.

All gone.

Would you ever give a bean and beet cake a try?

Want to Strive Bean too? Subscribe to Striving Bean in a reader or via email.

5 Comments leave one →
  1. September 20, 2010 8:03 pm

    First of all, the “hey batter, batter, batter cracked me up….LOL!

    Secondly, this is such a unique recipe it deserves a try, especially for those of us who LOVE beans!

    • September 20, 2010 8:30 pm

      Hi Mags – thanks for the comment. If you give it a try, let me know what you think! Feel free to modify – but it’s fun to have “secret ingredients”!

  2. September 21, 2010 5:41 pm

    I love that you incorporate beans into each of your recipes. Very healthy! I’ve eaten cake made with almond meal and beets before but never with beans too. Now that the weather is cooling in my town, I will definitely be taking your recipe for a test drive here at home. Thanks for sharing!! 😀

  3. Arina permalink
    June 21, 2012 2:25 pm

    If your cake did not rise try this: increase eggs to 6, omit wheat flour, omit milk, bump beans to 2 cups, add 1 Tbs vinegar, batter should be liquid. Poor into pan, bake 300 for 1h or until set. Works every time! We love this cake at our house. 🙂

Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s

%d bloggers like this: