Apple Bean Cake with Warm Cranberry Sauce

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Apple Bean Cake with Warm Cranberry Sauce

Apple Bean Cake with Warm Cranberry Sauce

  • Yield: 12 servings 1x


  • 1 1/2 cups white pea beans (navy beans), soaked and cooked or canned, drained and rinsed (350 mL)
  • 1/2 cup apple juice (125 mL)
  • 1 cup vegetable oil (250 mL)
  • 3 eggs
  • 2 tsp vanilla (10 mL)
  • 1 1/2 cups cooking apples, peeled and grated (350 mL)
  • 1 1/2 cups brown sugar (350 mL)
  • 3 cups all-purpose flour (750 mL)
  • 2 tsp baking soda 10 mL)
  • 1 tsp cinnamon (5 mL)
  • 1/2 tsp nutmeg (2 mL)
  • 1/2 tsp ground cloves (2 mL)
  • 1/4 cup chopped pecans (50 mL)

Warm Cranberry Sauce:

  • 2 zest and juice of oranges
  • 1/2 cup water (125 mL)
  • 1/2 cup white sugar (125 mL)
  • 2 cups cranberries (250 mL)
  • 2 tbsp cornstarch (25 mL)
  • 1/4 cup water (50 mL)


Preheat oven to 350°F (180°C).

In a food processor or blender, puree beans with juice until smooth.

Transfer puree to a large mixing bowl and stir in eggs, vanilla, apples and oil. Add sugar and mix well.

Combine remaining dry ingredients together and gently fold into wet ingredients. Pour into a greased bundt pan. Bake for 40-50 minutes or until a toothpick inserted in the middle of the cake comes out clean.

Remove from the oven and cool for 15 minutes. Turn out of pan and allow cake to cool to room temperature.

Warm Cranberry Sauce:
In a medium-sized saucepan over medium heat, combine juice, zest and water. When hot, add sugar and cranberries.

Dissolve the cornstarch in 1/4 cup (50 mL) of water and add to saucepan. Simmer over low heat for one minute, stirring gently. Remove from heat. Do not overcook or use high heat.

Serve (warm) sauce over slices of Apple Bean Cake and garnish with whipped cream if desired.


To lower the fat content of this recipe, substitute 1 cup of vegetable oil with 1/2 cup of vegetable oil and 1/2 cup of apple sauce!

Try muffins instead!


  • Serving Size: 1 serving
  • Calories: 525
  • Sodium: 253 mg
  • Fat: 22 g
  • Carbohydrates: 75 g
  • Fiber: 3.8 g
  • Protein: 7 g