Snickerdoodle Bean Cake No Sugar

Indulge in the guilt-free decadence of Snickerdoodle Bean Cake, a no-sugar dessert that's as wholesome as it is delicious. This naturally sweetened cake combines protein-packed white beans, pitted dates, and unsweetened applesauce for a moist and tender texture, while the warm spices of cinnamon and nutmeg bring that signature snickerdoodle flavor to life. Perfect for anyone seeking a refined sugar-free treat, this recipe swaps traditional sweeteners for nature’s goodness, making it ideal for clean eating or diabetic-friendly diets. Quick to prepare in just 10 minutes and baked to perfection in under half an hour, this light, spiced cake shines as a healthier alternative for desserts or snacks. Garnish with an optional cinnamon topping, and enjoy it as a cozy accompaniment to tea or coffee.

Nutriscore Rating: 72/100

Prep Time:10 mins

Cook Time:30 mins

Total Time:40 mins

Servings: 8

Ingredients

• 1 cup Canned white beans (rinsed and drained)
• 10 pieces Pitted dates
• 2 large Eggs
• 0.25 cup Milk (unsweetened almond or dairy milk)
• 1 teaspoon Vanilla extract
• 2 teaspoons Ground cinnamon
• 0.25 teaspoon Ground nutmeg
• 1 teaspoon Baking powder
• 0.5 teaspoon Baking soda
• 0.25 teaspoon Salt
• 0.5 cup Unsweetened applesauce
• 2 tablespoons Olive oil (or melted coconut oil)

Directions

Step 1

Preheat your oven to 350°F (175°C) and lightly grease an 8-inch round or square cake pan, or line it with parchment paper.

Step 2

Place the pitted dates in a small bowl and cover them with warm water. Let them soak for 10 minutes to soften, then drain the water.

Step 3

In a blender or food processor, add the soaked dates, white beans, eggs, milk, vanilla extract, and unsweetened applesauce. Blend until smooth and creamy.

Step 4

In a medium bowl, whisk together the dry ingredients: cinnamon, nutmeg, baking powder, baking soda, and salt.

Step 5

Pour the wet mixture from the blender into the bowl with the dry ingredients. Add the olive oil and gently fold everything together until just combined. Do not overmix.

Step 6

Pour the batter into the prepared cake pan, spreading it out evenly with a spatula.

Step 7

Bake in the preheated oven for 28-30 minutes, or until a toothpick inserted into the center comes out clean.

Step 8

Remove the cake from the oven and let it cool in the pan for 10 minutes. Then transfer it to a wire rack and let it cool completely before slicing.

Step 9

Optionally, sprinkle the top of the cake with extra cinnamon or a cinnamon-erythritol blend for a snickerdoodle-style finish.

Step 10

Serve and enjoy! Store leftovers in an airtight container in the refrigerator for up to 5 days.

Nutrition Facts

Serving size	(635.2g)

Amount per serving	% Daily Value*
Calories	870.2

Total Fat 38.6g	0%
Saturated Fat 7.2g	0%
Polyunsaturated Fat 0.0g
Cholesterol 372mg	0%
Sodium 2111.8mg	0%
Total Carbohydrate 111.6g	0%
Dietary Fiber 20.0g	0%
Total Sugars 60.7g
Protein 27.3g	0%

Vitamin D 107IU	0%
Calcium 381.7mg	0%
Iron 7.9mg	0%
Potassium 1523.3mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 38.5%

Protein: 12.1%

Carbs: 49.4%