Cannellini Bean Cake with Chocolate Avocado Frosting by Hemsley and Hemsley

Published Tuesday, Mar 1 2016, 00:01 GMT  |  By  |  Add comment
With a hugely popular food website and an ever-growing legion of cooking enthusiast fans, it's fair to say the Hemsley sisters know a thing or two about the kitchen.

Picture of Cannellini Bean Cake with Chocolate Avocado Frosting recipe by Hemsley and Hemsley sisters

© HemsleyandHemsley

Jasmine and Melissa Hemsley's latest cookbook, Good + Simple, is packed with delicious recipes that manage to be just as indulgent as they are healthy.

Lucky for you, we've got the recipe for one of our favourite dishes from the cookbook right here!

Chocolate cake is a universal problem-fixer, don't you think? We know we always feel better after a slice. And you need not worry about the guilty pleasure treat, as this Cannellini Bean Cake with Chocolate Avocado Frosting is a healthy version of the classic recipe.

It serves 25-30 people, so be sure to invite your friends round for a slice (or two). Alternatively, you can eat the whole thing by yourself. They'll be no judgement from us, we promise!


  • For the sponge:
  • 125g of melted butter or coconut oil (Plus a little extra for greasing the tins)
  • 3 x 400g tins of cannellini beans, drained and rinsed
  • 9 medium eggs
  • 1 tablespoon of vanilla extract
  • 220ml maple syrup
  • 5 teaspoons apple cider vinegar or lemon juice
  • 90g coconut flour
  • 2½ teaspoons of bicarbonate of soda
  • ¼ teaspoon of sea salt
  • 150g punnet of fresh raspberries to decorate
  • For the chocolate avocado frosting:
  • 4 medium ripe avocados
  • 5 tablespoons (about 75g) of melted coconut oil
  • 8 tablespoons of raw honey (to taste)
  • 10 tablespoons of cocoa powder
  • 1 tablespoon of vanilla extract
  • 2 tablespoons of lemon juice
  • ½ teaspoon of orange extract (not essence)
  • A pinch of sea salt


1 Preheat the oven to fan 180°C/gasmark 6, then line the bases of two 25cm-diameter cake tins with baking parchment and grease the sides with butter or coconut oil.
2 Blend all the ingredients for the frosting together in a food processor until smooth. Add a dash of cold water, if needed. Taste the mixture and adjust the flavourings, if desired. Once happy with the taste, transfer the mixture to a bowl and set aside in the fridge.
3 For the cake, add the cannellini beans to the cleaned food processor bowl with the eggs, vanilla extract and maple syrup. Blend until smooth. Add the remaining cake ingredients, except the raspberries, and blend to combine.
4 Divide the cake batter between the prepared cake tins, spreading out evenly and smoothing the surface. Bake in the oven for 35 minutes until well risen and lightly golden on top.
*Tip: Check the cakes after 25 minutes and swap the tins between shelves, if necessary, as they will cook at different rates.
5 Remove from the oven, transfer to a wire rack. Allow the cakes to cool completely in the tins before turning out.
6 While the cakes are cooling, gently wash the raspberries and dry them carefully using kitchen paper or leave to air dry. *Ensure the raspberries must be thoroughly dry before adding to the cake
7 Spread half the frosting on one of the cooled sponges, top with the other sponge and spread over the rest of the frosting.
8 Store in the fridge and bring to room temperature to serve - avoid the temptation to try a cheeky slice!
9 Decorate with the fresh raspberries just before serving.

Prep Time

20 minutes

Cook Time

25 minutes

Recipe extracted from Good + Simple by Jasmine and Melissa Hemsley of

As featured in this week's Buzz-O-Meter in Reveal Magazine - Issue 9