Dairy-Free Organic Adzuki Bean Cake

Submitted by Kacangmanis

Adzuki bean, or red bean as the Chinese call it, is most often used as the main ingredients in Asian sweet snacks. It can also be used in Western style cake baking. This is an East meets West cake, which I use soya milk instead of milk and blackstrap molasses instead of sugar. A good choice for those who want to avoid milk or sugar, or both.


  • 1 cup organic adzuki bean
  • 2 cups water
  • 1/2 cup blackstrap molasses
  • 2 cups organic brown flour
  • 1 cup organic brown rice flour
  • 1 teaspoon baking soda
  • 1/2 cup vegetable butter, melted
  • 2 free-range eggs
  • 2 cups soya milk
  • A handful of almond flakes


  1. Preheat oven to 180°C.
  2. Boil adzuki bean in water till bean is soft and can be mashed easily (try it with the back of a spoon), and till water level is down to the same level as the bean. Set aside to cool (this can be prepared the night before).
  3. Line a medium sized, square baking dish with some vegetable oil and set aside.
  4. Add half the blackstrap molasses to the cooked adzuki bean, mash it with your hands and set aside.
  5. In a large bowl, mix the flours with the baking soda. Add in melted vegetable butter, eggs, soya milk, and the remaining blackstrap molasses.
  6. Blend the mixture with an electric cake mixer on medium for 2-3 minutes. Continue to beat on high for another 2 minutes.
  7. Pour half the batter into the baking dish to evenly cover the base. Slowly, spread the mashed bean paste on the batter, covering it. It’s ok that the bean paste blends a little into the batter.
  8. Finish by topping the dish with the remaining batter. Sprinkle the almond flakes over the batter as decoration.
  9. Bake for 45 to 50 minutes or till the cake passed the knitting needle test.

Versatility Note:

  1. I replace the eggs with a cup of tofu for our vegan friends (inspired by Michelle's Choco Spice Cake, or you can get egg replacement mix from health food shops.
  2. The cake can also be steamed rather than baked.