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Bourbon Apple Bean Cake

Prep Time:

20 Minutes

Cook Time:

45 Minutes


8 - 12 Servings



About the Recipe

Inspired by other cake recipes using beans as the butter replacement, two things were important to me - make sure the cake remained soft but not dense, and to not taste the beans in the cake. As long as apples are available, I'll make this cake all-year round.


  • 6oz Bush’s Great Northern Bean, drained and rinsed 

  • 1.6  oz

    Coconut Oil                                        

  • ¾ cup

    Maple Syrup

  • 3 Tbsp


  • 2 ea

    Honeycrisp Apples, medium, peel, cored, pureed     

  • 2 ea

    Honeycrisp Apples, peeled, thin sliced       

  • 2 ½  cups

    AP Flour

  • 3 tsp Baking Powder                                      

  • ½ tsp Baking Soda

  • ½ tsp Salt

  • 1 ½ tsp Cinnamon, ground

  • ¼ tsp Cloves, ground

    Sub Recipe (Sticky Maple Bourbon Syrup ): Yields about ¾ cup       

  • 1 cup Maple Syrup

  • 1 tsp Bourbon


Step 1

Preheat oven to 350 degrees. Spray and parchment line and 8” round cake pan, set aside.

Step 2

For the sticky maple bourbon syrup, bring the maple syrup to a boil over high heat, then simmer over low heat until very thick and reduced to ¾ cup (about 20 mins). 

Step 3

While the syrup thickens, peel and thin slice 2 honey crisp apples.

Turn heat off. Add the bourbon. Pour the thickened syrup into the prepared cake pan. Arrange the sliced apples in the pan in 2 concentric circles.

Step 4

In a bowl, sift the flour, baking powder, baking soda, salt, cinnamon and cloves. Set aside.

Step 5

In a food processor, add the remaining apples. Run on high until pureed. Add the beans and pulse until pureed. Add the coconut oil and maple syrup. Run the processor until combined. Add dry mixture, ⅓ at a time, into the processor. Pulse until combined each time. Mixture will be thick.

Step 6

Scrape the batter over the apples and spread in an even layer. Bake for 45 mins to an hour, until golden on top and toothpick comes out clean.

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