Delicious Low-Fat Chocolate Bundt Cake: Bean Food Storage Recipes

Posted by Crystal-Everyday Food Storage on Tuesday, January 6, 2009 · Comments

Who knew chocolate cake could be so delicious, low-fat, and full of fiber and protein! The great thing about substituting bean puree for oil in cake mixes is that there is NO texture difference like with the brownies (since brownies are supposed to be chewy and cake is supposed to be…well…cake like). The other bonus to using beans is that the cake doesn’t go stale as quickly because there is no oil (and oil is what makes it stale). So, with cake make sure you substitute ALL the oil with bean puree…there is NO adverse effect on taste or texture plus you get all the benefits of fiber and protein to your diet, meaning you won’t eat as big of a piece! You can use this idea with any boxed cake just make sure you match the color of beans with the color of cake i.e. White Beans-Vanilla or Yellow Cake, Pinto Beans-Spice Cake, Black Beans-Chocolate or Devil’s Food Cake. So now you can make a cake from all food storage ingredients…powdered eggs for eggs and bean puree for oil. YEAH FOR FOOD STORAGE!!

Extra Tip: Make your cake a Bundt cake because you don’t generally frost those cakes…cutting out those frosting calories. You can simply dust the cake with powdered sugar or use a simple glaze. It still looks elegant…remember gourmet places always use powdered sugar as a topping.

Bean Puree

This is really easy to make.

Home Cooked Beans: Take cooked beans (reserve the cooking water) and blend in your blender with enough water to create a thick paste. (Basically enough water to make all the beans turn into a puree. If you need to see how to cook beans, read below.

Canned Beans: Dump entire contents of can (beans and water) into a blender and blend until it is a thick paste.

Click HERE to learn how to cook your dry beans.

Filed under Baking, Beans that Magical Fruit, Check out my latest food storage posts!, Delicious and Almost Nutritious, Dessert, Easy, Eggs, Everyday Emergency, General Food Storage Information, Long Term Food Storage, Short Term Food Storage · Tagged with

scottlarson

Okay, when I first heard of the beans (and I do love cooking with beans) in the brownies I thought, "yeah okay, weird." Tried them on my family tonight, big hit! We have some guests coming over this Sunday and I'm going to try the bundt cake--I always seem to try new (and "strange") recipes out on visitors--can't wait :)

eatfoodstorage

lol...so do I!

ksm150psmc

I love cake but I have to lose my weight now.....Thanks for this recipe...I'm back.....cake...cake....

Peggy

when using bean puree instead of oil, do you have to be using a boxed cake or brownie mix or can you use it when making them from scratch?

eatfoodstorage

You can use beans in any baked good...with or without a mix.

Crystal

Sarah,

Download my recipe cards for the specific recipe I used. They are on the get started page. Thanks!

Crystal

Sarah

Ok . . . . I am stooping to begging here. How do I make this cake?

I think what I understand is - 1 cake mix, add egg powder and the water equal to the egg. Then the bean puree - which if the recipe calls for 1/2 cup oil then I would only add 1/2 cup bean puree?

Also - how do you make that yummy frosting that is on top? Please - help, I'm drooling over this! :)

Tabitha

I made this last week and it was SO GOOD. I was picking at it all weekend! I thought it needed a little extra something so I whipped up a peanut butter glaze to go on top. It was delicious!

admin

Marselyn,

Yes, you substitute bean puree cup for cup with oil. Isn't that so great...it's SO easy!

Crystal

Lindsay

I don't use box mixes much either because of the extra stuff in them, but would love to see a simple homemade cake using food storage too. I guess I should try it then, huh? ; ) That cake looks SO GOOD.

help with recipe

Can you please post the specifics for how you made this? I am still so new to using powder eggs etc.

This is all I know -

1 Cake Mix
Powder Eggs - how much and just the dry pwdr or add water?
Beans - how much - the whole can?

And . . . what is the recipe for the glaze you used?

Thanks!

Melissa

So how many calories do you think it takes out, like how much would one slice be? anyone have any idea??

Kimberly

Just a thought....If using canned beans, they have added salt in them, so I rinse them really well and then blend them with a couple of tablespoons of tap water. A lot of people are really concerned about fat intake, but it's also important to watch your sodium.

Nichole

I made the chocolate cake last night. I didn't tell my husband there were beans in it. He said he liked it and then I told him there were beans inside! Thanks for the great tip, and I was full after one piece.

Ellie

What's the glaze on your cake? It looks like maybe a caramel sauce, but I wasn't sure.

Marselyn

So, do you substitute the puree cup for cup? If the recipe calls for 1/3 cup oil, you would use 1/3 cup bean puree?

admin

This recipe is just a devils food cake mix following directions using powdered eggs for real eggs and bean paste for the oil. Sorry, I didn't put recipes on the last two because they've been from boxes. :)

Nicole

For some reason I have a hard time finding recipes on your website. They sound so good I want to try them, like delicious low-fat chocolate bundt cake, but I can't figure out how to get the recipe. All I find is the picture with description and comments people have made. Please enlighten me so I can take advantage of these awesome recipes too!!

Kylene

I can't wait to try the bean paste substitution. I told my husband about it last night, and he actually thought it was a good idea! I had been using ideas from Deceptively Delicious (the Jessica Seinfeld book), so he wasn't too scared about me putting stuff in there.

BTW, have you tried your new pasta maker that you got for Christmas? I've been researching them, and have been really really wanting one for a long time. Let me know your input!!

Heidi

Crystal - what's the recipe for that beautiful cake on the post with the yummy looking frosting?

Katrina

Crystal!!! Made the boxed brownies with almost all bean puree and about 2 T. oil Monday. SO GOOD! My biggest hope was that my 5 year old would love them to get more fiber and protein in him and he did!
I'm not real big on using boxed mixes (but I do!), mostly because they still have hydrogenated oils and high fructose in them, but yesterday I used bean puree in brownies from scratch!!! I'll be posting the recipe on my blog later today, and still want to tweak it a bit, but it worked and they are good. Just a little bit more cakey I guess, but still fudgy and a great treat--using even more food storage by making them from scratch!
Thank you for the awesome idea.
With the boxed brownies, I used powdered egg white and for the scratch ones I used Egg Beaters with a touch of yolk, but am going to also try the scratch ones with dry eggs.

pam

who would have thought to use beans, I will have to get brave and try it, with out my family seeing. The brownies look good, I like them chewy too.

Shaylyn

I did this the other day with the brownies and my 8 year old said they were the best brownies he had ever had!

Lynn

Oh, now this is some kind of wonderful ! I have about a billion beans to use and rotate so this is an idea like manna from heaven ! Thanks so much !!!

Lindsay Hansen

Thank you for all your wonderful ideas and inspiration to help us along the way.:)