Pinto Bean Cake
A moist, flavorful bean cake blending pinto beans, apples, and warm spices, perfect for those seeking a hearty, sweet treat with a unique twist.
Ingredients
Instructions
- Cream sugar, shortening, and egg together until smooth.
- Sift together flour, soda, salt, cloves, allspice, and cinnamon; gradually add to creamed mixture.
- Stir in cooked and mashed pinto beans, diced raw apples, raisins, chopped walnuts, and vanilla.
- Pour batter into a greased and floured 9 x 13-inch pan.
- Bake in a 350°F oven for 45 to 50 minutes or until a toothpick inserted in the center comes out clean.
Tips & Substitutions
For a lighter texture, consider using a combination of whole wheat and all-purpose flour. You can substitute the shortening with coconut oil or a vegan butter alternative for a dairy-free option. Adding a pinch of nutmeg can enhance the flavor profile. If you want a sweeter cake, increase the sugar or add a bit of maple syrup to the batter.
Serving Suggestions
Serve the pinto bean cake warm or at room temperature, garnished with a dusting of powdered sugar or a scoop of vanilla ice cream for an indulgent touch. It pairs beautifully with a cup of coffee or a glass of Alicia'S Punch for a delightful dessert experience. Try it alongside Homemade French Fries for an unusual yet fun meal.
Storage & Reheating
Once cooled, store any leftover pinto bean cake in an airtight container at room temperature for up to three days. For longer storage, refrigerate it for up to a week. To reheat, place slices in the microwave for 15-20 seconds or warm in the oven at 350°F until heated through.
Nutrition & Diet Analysis (per serving)
Each serving of Pinto Bean Cake contains roughly 612 calories, with 7g protein, 24g carbohydrates, and 57g fat. It is an excellent source of vitamin C (31% of the Daily Value) and dietary fiber (21% of the Daily Value), and a good source of protein and iron. It also contributes 6g of dietary fiber toward your daily target.
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use canned pinto beans instead of dried?
Yes, you can use canned pinto beans for convenience. Just make sure to rinse and drain them thoroughly before mashing to remove excess sodium. This will save you time and still yield a delicious cake.
Is this cake suitable for vegans?
Absolutely! To make this pinto bean cake vegan, substitute the shortening with a plant-based butter and omit the egg or replace it with a flaxseed egg (1 tablespoon ground flaxseed mixed with 2.5 tablespoons water). This way, you can enjoy a delightful vegan dessert.
What can I use instead of walnuts?
If you're allergic to walnuts or prefer a different flavor, you can substitute them with pecans, almonds, or even pumpkin seeds. Each will add its own unique texture and taste to the pinto bean cake.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).