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Beautiful Pink berry cake that is eggless, but moist and delicious.


1-8 cake

Total time

40 minutes






  • 1 cups all purpose flour
  • 1 tsp baking powder
  • 15 oz. can black beans
  • 15 oz. can black beans
  • 6 tbsps unsalted butter (@ room temperature)
  • 15 oz. can black beans
  • ⅓ cup strawberry jam
  • 1 tsp vanilla extract (Pure)
  • 1 cup sour cream


  1. Preheat oven to 350°F. Grease and flour a 8" round cake pan.
  2. In a mixing bowl, whisk flour, baking powder, baking soda and salt.
  3. In another mixing bowl, beat butter and sugar together until light and fluffy. Add the jam, vanilla extract and sour cream. Mix well until combined.
  4. Stir in the dry ingredients into the wet ingredients and mix until everything is incorporated.
  5. Pour into the prepared pan and bake for 25~30 minutes or until a cake tester inserted into the center of the cake comes out clean.
  6. Remove from the pan after 5 minutes onto a wire rack to cool completely.
  7. View the recipe instructions at Cook's Hideout

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