A Slice of Yummy Cake for 80 Calories

March 4, 2014   22 Comments

Every once in a while, Snack Girl can’t get enough of a certain food or idea.

Butter Cake

I was incredibly intrigued by last week’s blender brownies. I felt like I had found the secret to making tasty low calorie baked goods – beans.

Also, I loved using my blender instead of a mixer and a bowl. I can toss my blender in the dishwasher, it is easy to pour the batter into the pan, and it mixes super fast.

Someone commented that I should try blondies in the blender and I was all over it. My neighbors have begun to wonder about the whirring sound.

The recipe below is was an attempt at blondies that had the consistency of cake – so I decided to call it cake.

I had my main taste-tester, my husband, try these and didn’t tell him about the beans. He typically wanders by when he smells something good from the oven.

He said, “Very buttery,” after tasting this cake and I cracked up. No cow was touched for this recipe.

Will this win the Julia Child award for best cake? Not gonna happen. Will you love it anyway? I say yes!

Chocolate Chip Butter Cake Recipe

1.6 from 24 reviews

Makes 16 squares

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1 15.5 ounce can white kidney beans (or cannellini), rinsed and drained
2 large eggs
1 teaspoon baking powder
2 teaspoons vanilla
2/3 cup dark brown sugar
½ cup whole wheat flour
¼ cup dark chocolate or semi-sweet chocolate chips


Preheat oven to 350 F. Spray an 8x8 inch cake pan with non-stick spray.

Add kidney beans, eggs, baking powder, vanilla, dark brown sugar, and flour to a blender. Blend until smooth. Pour batter into cake pan and sprinkle with chocolate chips.

Bake for 25 – 30 minutes until baked through. Let cool, slice into 16 pieces, and enjoy!

Nutrition Facts

80 calories, 1.1 g fat, 0.0 g saturated fat, 14.3 g carbohydrates, 6.8 g sugar, 3.0 g protein, 1.7 g fiber, 109 mg sodium, 3 Freestyle Smartpts

Points values are calculated by Snack Girl and are provided for information only. See all Snack Girl Recipes

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Wow, this looks amazing. Definitely going to repost (with credit, of course!)

This looks and sounds delicious! I hope to try it this week with coconut palm sugar which I've had good luck with thus far. Thanks for testing for healthy deserts!

Bean brownies are very tasty and healthful, but be warned not to over-eat them. You will be "tooting" nonstop for the rest of the day LOL.

I love this idea! Can't wait to try it :-)

Beans!!! Now that is something I would have never thought of! I'm going to try this soon!

Can't wait to try this!! Thanks Lisa!


I have celiac. How would I make this gluten-free? Looks yummy

Made this tonight and loved it! Very easy, has a great texture, firm yet moist. I added about 2 tbsp extra of chocolate chips on top. Didn't taste the beans at all. VERY good! Thanks for sharing!

Great recipe! I can't wait to try this. I am always looking for ways to ditch the carbs. Thanks Snack Girl, you are on a role!

This sounds soooo yummy!! Like your husband, my husband and sons are always looking for the sweet stuff. While not as big an issue with my sons, this sounds like a good way to appease everyone's sweet tooth!

I use xylitol, a natural no cal sugar sub made from birch trees. Nobody ever knows I didn't use sugar. And its actually good for you!.

My question is does anyone know how this would effect the points?

Just tried it; added 1/3 c. high quality cocoa (unsweetened) and it was great! Used a 9 inch square pan and cooked for 20 minutes. Passed the son-who-loves chocolate test! Thanks, Lisa!

This cake is yummy! On a completely different note, I just joined Wright watchers last week , in preparation for summer. Don't think I'll stay with them.

They are all about MONEY. No more cardboard slide for points , u have yo buy a calculator or subscribe to their web site at 40+ a month. I'm going back to FitnessPal, it's FREE!

I love this cake! My kids love this cake! My nanny, whose daughter has severe allergies but can eat everything in this cake, loves this cake! Great post - thanks!

Just tried it and was a huge hit. Half the pan was gone within 10 minutes. Use extra chocolate chips but used dark chocolate. 25 minutes and came out moist and perfect.

I LOVE this cake! I made it last night with the "help" of my two-year old, so the fact that there are only a few ingredients and a blender is a HUGE plus. I used mini chips and great northern beans because that's what I had on hand. I brought samples for the picky eaters I work with and they were a huge hit! I've emailed this like to 5 of them already!

I was thinking of adding some orange or lemon flavor to it next time just for something fun.

Made the cake this weekend. It was yummy!!! Moist and delis! Love to add fiber where ever I can. Thanks!

I made this and the family loved it. So easy to make.

I was looking for a blondies recipie with butterscotch chips but I think I will try your bean idea substitute the butterscotch.

I was surprised how good this cake tasted! Never made a cake with beans before- but so glad I tried! The only modifications I made were to the sugars - I used 1/3 cup brown sugar and 1/3 cup turbinado sugar and then I used 1 egg and 3 Tbsp liquid egg white substitute. Baked really quick for me (approx 11 minutes) (my oven must be super hot) - but they came out moist and yummy! Will definitely make again - no bean taste at all.

Making this recipe right now (it's in the oven as I type this)! Customized the cake by replacing 1/3 cup of the brown sugar with Splenda and replacing the chocolate chips with an apple that I chopped into cubes.

Finally, topped it with cinnamon, cloves, and nutmeg for a nice fall-themed apple cinnamon cake! Basically, I took your "bean cake" base idea and ran with it.


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