Cocoa & Fava Bean Cake

Baking Cake Fava Fava Beans Gluten-free Tereza Pospíšilová

by Tereza Pospíšilová September 03, 2024

Made with whole fava beans, this surprising cake from Tereza Pospíšilová is light and mousse-y, as well as being absolutely delicious, naturally gluten-free and full of fibre and protein.

Pulses can be an amazing addition to your baking, adding fibre and protein, as well as making for an indulgent moreish texture. If you enjoy this, don't miss our recipe for Carlin Pea Brownies.

Makes 1 cake

Ingredients

For the cake

2 Cans of Fava Beans, rinsed and dried
3 Eggs
6 heaped tbsp Organic Cocoa
30g Butter, melted
¾ tsp Baking Powder
Small handful of Raspberries, mashed with a fork
70ml Maple Syrup
Pinch of Sea Salt
1tsp Vanilla Extract

For the topping

250g Mascarpone
100g Ricotta
1tsp Vanilla Extract or Paste
Seasonal Berries
Maple Syrup, to serve

Method

You can make this cake either in a cake tin or a loaf tin. Set your oven to 180°C and line your preferred tin with baking parchment.
In a large bowl, add the beans, maple syrup and melted butter and mix well with a stick blender until smooth. Add the raspberries and mix again until fully incorporated. Add the cocoa and mix well with a spatula and then add eggs one by one and mix them in, so the batter is smooth.
Add the salt and baking powder and mix. Transfer into the lined tin and bake for 30-40 min. Test with a skewer. It won't come out super dry, but should not be very wet. Leave to cool down completely otherwise it will be harder to slice.
For the topping, mix mascarpone and ricotta, add vanilla extract and mix well. Finish with seasonal berries and serve drizzled with maple syrup.
Store the cake in an airtight container in the fridge.

Also in Recipes for Pulses, Grains, Seeds, Flakes, Flour, Ferments...

Author: Danka Jandric Baking Bran Cake Wheat Flour Wholemeal flour

Sweet Potato, Wheat Bran and Apple Tea Loaf

January 01, 2026

Wheat bran is a wonderful ingredient if you’re looking to increase your fibre consumption as it contains over 40g of fibre in 100g of bran. It works beautifully in cakes, especially in combination with wet ingredients like sweet potato and apple, because it absorbs a lot of water, making the final bake just the right level of moist. The mouthfeel of this tea loaf is not dissimilar to corn bread.

Author: SUCSEED Broth Mix

Hodmedod x Sucseed Scotch Broth

December 23, 2025

A nourishing, plant-based classic made with British-grown grains and pulses - finished with a spoonful of SUCSEED for extra fibre, healthy fats and botanical goodness.

Author: Lucy Williamson Chia Christmas Flaked Cereals oats Quinoa Puffs Seeds Wholemeal flour

Oatcakes with Redcurrant & Chia Relish

December 23, 2025

These wholesome oatcakes with festive redcurrant relish make a wonderfully simple yet elegant addition to any Christmas table. Combining the nutty richness of oats, puffed quinoa and wholemeal flour, they’re crisp at the edges and soft within, the perfect base for a jewel-bright relish of redcurrants, berries, apple, and orange. Sweet, tangy, and lightly spiced, this colourful topping brings a burst of seasonal flavour that pairs beautifully with the earthy oatcakes. Delicious served with Greek yoghurt and honey, they make a festive breakfast, afternoon treat, or a cheerful nibble for holiday gatherings.

Looking for our trade website?

Spill the beans!

Get in touch at hello@hodmedods.co.uk or 01986 467567

Things sometimes go wrong but we'll always do our best to put it right. Please contact us to let us know if there's any problem with an order.

For further details please see our Terms of Service, Returns, Refunds and Exchanges Policy and Privacy Policy.

By signing up, you agree to receive marketing emails. Please see our Privacy Policy for more details.

Registered in England and Wales as Hodmedod Ltd, The Studios, London Road, Brampton, Beccles, Suffolk, NR34 8DQ, UK; company number 08151811.