Black & White Bean Marble Cake: Vegan + Grain-Free

Yikes!  A vegan, grain-free, BEAN Marble Cake?

Now she’s really gone too far!  Going out on a limb with this one for what is probably my most daring and possibly bizarre creation yet.  I actually made it a year ago but have been too scared to post it since even I can see how different the concept may be to some 😀 .  As the saying goes, though, “When the going gets tough, the tough get going”.  Allergies/food sensitivities have taken a lot of foods off my menu but instead of giving up on these treats altogether, I love finding creative ways of bringing my fave craves back to life!

So here’s to the Marble Bundt Cake foodfaithfatigue style

I was officially introduced to this beautiful bundt when I lived in Europe, and this makes sense since the Marble Cake originated from Germany (known there as “Marmorgugelhupf”…I don’t speak German so if this is wrong, sprich!).  To me it will always be known as “Bábovka” (technically “Mramorová Bábovka”), and will always remind me of my friends who became family an ocean away in Slovakia.

It’s such an elegant cake in prep as well as presentation, and super fun to make!  It was a long shot, but I thought, *though I’m egg-free, grain-free, dairy-free, & refined sugar-free* why not?

Tools of the trade:

My Kitchenaid Blender (one of my favorite wedding gifts!)

Chopsticks–That’s what I used for the swirling of dough

My Bundt Cake Form (another favorite wedding gift!)

And now, the recipe you’ve all been waiting for!

Print Recipe

Vegan, Grain-Free, Black/White Bean Marble Cake

This allergy-friendly dessert is easy to make, delicious, and a fun way to celebrate any occasion!

Course

Desert

Prep Time

45 minutes

Cook Time

60 minutes

Passive Time

45 minutes

Servings

Bundt

Ingredients

White Bean Dough

• 1.5 cups white beans cooked, rinsed, drained garbanzo, cannellini...
• 4 flax eggs 4 TBSP Flax Meal + 10 TBSP water
• 2 TBSP arrowroot powder
• 2 tsp vanilla extract
• 1/3 cup coconut flour
• 1/3 cup maple syrup
• 1/4 cup coconut oil melted
• 1/4 tsp sea salt
• 1 tsp baking soda
• 1.5 tsp baking powder sub: 1 tsp cream of tartar + 1/2 tsp baking soda)

Black Bean Dough (1/2 for the cake, 1/2

• 1.5 cups black beans cooked, rinsed, drained
• 4 flax eggs 4 TBSP Flax Meal + 10 TBSP water
• 2 TBSP arrowroot powder
• 2 tsp vanilla extract
• 1/3 cup coconut flour
• 1/3 cup maple syrup
• 1/4 cup coconut oil melted with the cocoa powder
• 1/3 cup cocoa powder melted with the coconut oil
• 1/4 tsp sea salt
• 1 tsp baking soda
• 1.5 tsp baking powder sub: 1 tsp cream of tartar + 1/2 tsp baking soda)

Glaze

• 1/4 cup nuts of choice pistachio, walnut, almond, pecan...
• 1/4 cup maple syrup
• 1 tsp vanilla extract
• 1 pinch sea salt
• 3 TBSP coconut oil
• 1/4 tsp cocoa powder
• 50 onces dark chocolate (about)
• 1/4 cup water

Course Desert Prep Time 45 minutes Cook Time 60 minutes Passive Time 45 minutes Servings Bundt Ingredients White Bean Dough 1.5 cups white beans cooked, rinsed, drained garbanzo, cannellini... 4 flax eggs 4 TBSP Flax Meal + 10 TBSP water 2 TBSP arrowroot powder 2 tsp vanilla extract 1/3 cup coconut flour 1/3 cup maple syrup 1/4 cup coconut oil melted 1/4 tsp sea salt 1 tsp baking soda 1.5 tsp baking powder sub: 1 tsp cream of tartar + 1/2 tsp baking soda) Black Bean Dough (1/2 for the cake, 1/2 1.5 cups black beans cooked, rinsed, drained 4 flax eggs 4 TBSP Flax Meal + 10 TBSP water 2 TBSP arrowroot powder 2 tsp vanilla extract 1/3 cup coconut flour 1/3 cup maple syrup 1/4 cup coconut oil melted with the cocoa powder 1/3 cup cocoa powder melted with the coconut oil 1/4 tsp sea salt 1 tsp baking soda 1.5 tsp baking powder sub: 1 tsp cream of tartar + 1/2 tsp baking soda) Glaze 1/4 cup nuts of choice pistachio, walnut, almond, pecan... 1/4 cup maple syrup 1 tsp vanilla extract 1 pinch sea salt 3 TBSP coconut oil 1/4 tsp cocoa powder 50 onces dark chocolate (about) 1/4 cup water

Instructions

Glaze

1. Make this first. It can even be made the day before and just heated up a tad before glazing.
2. chop up nuts in a blender
3. add nuts and all glaze ingredients into a sauce pan and simmer for 5 minutes.
4. Let cool enough so it's not too runny for glazing.

Bean Doughs

1. Make your flax eggs and let them sit in the refridgerator for a few minutes
2. In separate batches for white and black, puree the beans, 4 flax eggs, and arrowroot powder until smooth.
3. Mix in the rest of the ingredients.

Assembly and Baking

1. Preheat oven to 350° F
2. Coat the bundt form with coconut oil (so the cake won't stick) and coconut sugar (so the cake has something to grab onto when rising)
3. Alternate spooning portions of each dough into the form. I do two scoops of white to one of black.
4. Gently and loosely swirl the dough together with a chopstick in a sidewinder fashion (see picture).
5. Smooth top and bake for 50 minutes.
6. I keep the cake in the oven an extra 10 minutes with the door open and the oven off.
7. The cake must be cooked completely before turning out.
8. Glaze and refrigerate before serving or it may be slightly mushy (how anything made with coconut flour works)

Recipe Notes

Feel free to make black bean brownies with the extra black bean dough!  Just add some chocolate chips on top and maybe a hint of cinnamon or even coffee to add to the flavor!

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