Replacing wheat flour with up to 50% toasted white bean flour boosts the nutritional profile of your cake by enriching it with protein and fibre while preserving the organoleptic qualities of the product.


Our recipe

Sugar – 20.9%

Semi-skimmed milk – 18.4%

Unsalted butter – 15.9%

T65 flour – 14.5%

White bean flour – 14.5%

Eggs – 13.9%

Raising agent – 1%

Salt – 0.5%

Vanilla aroma – 0.4%


Our process

Mix the softened butter and sugar together with a flat beater for 2 min ;
Add the beaten eggs, mix for 2 min ;
Add the rest of the dry ingredients, mix for 1 min ;
Add the milk, mix for 1 min ;
Pour the mixture into a cake mould ;
Bake for 40 min at 170°C.


List of ingredients

Flours (Wheat, White bean), Sugar, Milk, Butter, Eggs, Raising agent (E450, E500), Salt, Aroma.

Allergens: Gluten, Dairy.


Associated products

  • No associated products at the moment
  • Other recipes that may interest you

    card image
    Cara’Niwa Cookies

    Naturally source of fibres & phosphorus

    card image
    Organic Spelt Bread

    Source of proteins Source of fibres

    card image placeholder
    Egg-Free Chocolate Cake

    Replacement of the egg (24.5% of the dough) by an Easy Mix Egg Substitute +…

    View all our recipes