Snickerdoodle Bean Cake No Sugar
Indulge in the guilt-free decadence of Snickerdoodle Bean Cake, a no-sugar dessert that's as wholesome as it is delicious. This naturally sweetened cake combines protein-packed white beans, pitted dates, and unsweetened applesauce for a moist and tender texture, while the warm spices of cinnamon and nutmeg bring that signature snickerdoodle flavor to life. Perfect for anyone seeking a refined sugar-free treat, this recipe swaps traditional sweeteners for nature’s goodness, making it ideal for clean eating or diabetic-friendly diets. Quick to prepare in just 10 minutes and baked to perfection in under half an hour, this light, spiced cake shines as a healthier alternative for desserts or snacks. Garnish with an optional cinnamon topping, and enjoy it as a cozy accompaniment to tea or coffee.
Smart Nutrition Tracking with SnapCalorie
Explore More
Recipe Information
Ingredients
- 1 cup Canned white beans (rinsed and drained)
- 10 pieces Pitted dates
- 2 large Eggs
- 0.25 cup Milk (unsweetened almond or dairy milk)
- 1 teaspoon Vanilla extract
- 2 teaspoons Ground cinnamon
- 0.25 teaspoon Ground nutmeg
- 1 teaspoon Baking powder
- 0.5 teaspoon Baking soda
- 0.25 teaspoon Salt
- 0.5 cup Unsweetened applesauce
- 2 tablespoons Olive oil (or melted coconut oil)
Instructions
Preheat your oven to 350°F (175°C) and lightly grease an 8-inch round or square cake pan, or line it with parchment paper.
Place the pitted dates in a small bowl and cover them with warm water. Let them soak for 10 minutes to soften, then drain the water.
In a blender or food processor, add the soaked dates, white beans, eggs, milk, vanilla extract, and unsweetened applesauce. Blend until smooth and creamy.
In a medium bowl, whisk together the dry ingredients: cinnamon, nutmeg, baking powder, baking soda, and salt.
Pour the wet mixture from the blender into the bowl with the dry ingredients. Add the olive oil and gently fold everything together until just combined. Do not overmix.
Pour the batter into the prepared cake pan, spreading it out evenly with a spatula.
Bake in the preheated oven for 28-30 minutes, or until a toothpick inserted into the center comes out clean.
Remove the cake from the oven and let it cool in the pan for 10 minutes. Then transfer it to a wire rack and let it cool completely before slicing.
Optionally, sprinkle the top of the cake with extra cinnamon or a cinnamon-erythritol blend for a snickerdoodle-style finish.
Serve and enjoy! Store leftovers in an airtight container in the refrigerator for up to 5 days.
Nutrition Facts
Calories |
111 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 4.9 g | 6% | |
| Saturated Fat | 0.9 g | 5% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 46 mg | 15% | |
| Sodium | 253 mg | 11% | |
| Total Carbohydrate | 14.5 g | 5% | |
| Dietary Fiber | 2.4 g | 9% | |
| Total Sugars | 8.4 g | ||
| Protein | 3.2 g | 6% | |
| Vitamin D | 0.3 mcg | 2% | |
| Calcium | 48 mg | 4% | |
| Iron | 1.0 mg | 6% | |
| Potassium | 189 mg | 4% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
