Cocoa & Fava Bean Cake

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.

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Spill the beans!

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