Spring Matcha Almond & White Bean Snack Cake
A moist, lower-sugar gluten-free snack cake with matcha, pureed white beans and almond flour for protein and fiber.
Best for Protein + fibre spring snack, lower sugar
This light, spring-ready snack cake uses pureed cannellini beans and almond flour for a moist crumb that's naturally higher in protein and fiber. Culinary matcha gives floral, grassy lift while a small amount of maple syrup keeps total sugar low. The method is straightforward—puree the beans into the wet mix, hydrate the almond flour briefly, then bake until just set for a tender, sliceable cake.
Ingredients
- 240 g cannellini beans , about 1 can (drained weight)
- 150 g blanched almond flour
- 8 g culinary matcha powder , about 2 tsp
- 2 large eggs , room temperature
- 120 g plain Greek yogurt , about 1/2 cup
- 40 g maple syrup , grade A
- 45 ml neutral oil , 3 tbsp
- 25 g granulated sugar , about 2 tbsp — helps structure and browning
- 8 g Baking powder , about 2 tsp
- 3 g fine sea salt , about 1/2 tsp
- 5 ml Vanilla extract , 1 tsp
- 1 zest of small lemon , optional, brightens the matcha (optional – can be omitted)
- 1 g extra matcha powder for dusting , optional (optional – can be omitted)
- 30 g quick yogurt glaze , 30 g Greek yogurt + 5 g maple syrup mixed, optional drizzle (optional – can be omitted)
Instructions
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1
Preheat the oven to 170°C. Line and grease an 8 x 20 cm (approx) loaf pan or an 18 cm round cake pan and set aside.
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2
Drain and rinse the canned cannellini beans. In a high-speed blender or food processor, puree the beans until very smooth (start with 30–45 seconds, scrape down and continue until silky).
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3
To the smooth beans, add eggs, Greek yogurt, maple syrup, oil, vanilla and lemon zest (if using). Blend or process until fully combined and glossy, about 30–60 seconds more; scrape down as needed.
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4
In a large bowl, whisk together the almond flour, matcha powder, granulated sugar, baking powder and salt until evenly distributed.
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5
Pour the wet bean-egg mixture into the dry ingredients and fold gently with a spatula until just combined into a thick, slightly pourable batter. Do not overmix.
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6
Let the batter rest for 10 minutes at room temperature to allow the almond flour to hydrate — this improves texture and moisture retention.
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7
Transfer the batter to the prepared pan, smooth the top, and bake in the preheated oven until the top is springy and a skewer inserted in the center comes out with a few moist crumbs (not wet batter), about 35–45 minutes depending on pan size. If the top browns too quickly, tent loosely with foil after 25 minutes.
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8
Allow the cake to cool in the pan on a rack for 15 minutes, then invert onto the rack to finish cooling (30–45 minutes) before slicing. If using the optional yogurt glaze, whisk the yogurt and maple syrup and drizzle over slightly warm slices; dust with extra matcha if desired.