Baking with Randall Great Northern Beans is becoming popular. Those who have tried it understand why Randall Great Northern Beans are such an amazing substitute for less-healthy ingredients. This coffee cake recipe is a moist, protein-packed, craving-satisfying testament to what you can achieve with grain-free baking!


Crumble Topping:

• 3 cups of walnuts

• 2 Tbsp of coconut oil or butter

• ¼ cup of coconut palm sugar or brown sugar

• 2 tsp of ground cinnamon


• 2 cups of Randall Great Northern Beans, drained (cold or at room temperature)

• 6 eggs

• 1 tsp of pure vanilla extract

• ¼ cup of melted coconut oil, plus extra for greasing the pan

• ⅓ cup of honey

• ⅓ cup of coconut flour

• ½ tsp of sea salt

• ¾ tsp of baking soda

• 1 ½ tsp of baking powder


Preheat the oven to 325 degrees F. Grease a 13”x9” baking dish with coconut oil or butter.

To make the topping, place the walnuts, coconut oil or butter, sugar, and cinnamon in a food processor fitted with a metal blade and pulse until combined and the texture resembles a crumb topping. Remove the mixture from the food processor and set aside.

Place the Randall Great Northern Beans, eggs, vanilla coconut oil, and honey into the food processor and puree until smooth.

Add the coconut flour, salt, baking soda, and baking powder to the bean mixture and process until smooth. Pour the combined mixture into the greased pan.

Spread the topping over the top of the batter and use a fork to swirl it into the batter.

Bake in the oven for 35 minutes or until a toothpick inserted in the center comes out clean. Allow the coffee cake to cool before serving. Store leftovers in the refrigerator for up to a week.

Recipe inspired by and picture courtesy of Pamela Salzman.