Baked Bean Buns

Bear with me. I promise.

Through this recipe, if you’re anything like me, you’ll go through the following stages of “whaaaat am I doing?”, “whose silly idea was this?”, “woah this tastes kinda beany” but, I promise, you’ll end up wondering why you ever doubted your culinary creation!

Stick with it!


For the cake:

  • 200 g raisins12212486_10153062987095683_523255492_n
  • 240 ml boiling water
  • 1 can of baked beans (with tomato sauce)
  • 3 eggs
  • 240 ml vegetable oil
  • 225 g granulated sugar
  • 450 g plain flour
  • 1 tsp bicarbonate of soda
  • 1/2 tsp baking powder
  • 1 tsp cinnamon
  • 1/2 tsp ground nutmeg
  • 1/2 tsp salt
  • 115 g pecan nuts
  • 1 tsp vanilla extract

For the icing:

  • 50 g butter/margarine
  • 110 g icing sugar
  • 1 cap full of milk (literally the lid of the milk carton filled with milk)
  • A splash of vanilla extract


For the cake:

  • Pre-heat oven to 160 degrees Celsius.
  • Place raisins in a bowl and pour boiling water over them, set this aside.
  • Tip the can of beans into a large mixing bowl and mash the beans with a fork (or a potato masher if you prefer).
  • Add eggs, oil and sugar and beat well (this is the “whaaaaat am I doing?” stage… bear with!).
  • Combine the flour, bicarbonate of soda, baking powder, cinnamon, nutmeg and salt in a separate bowl.
  • Stir the flour mixture into the bean mixture.
  • Drain the raisins and try to reserve some of the liquid.
  • Add raisins, chopped nuts and vanilla to batter, stir to combine.
  • This is where if batter is too thick, add a little of the raisin water, stirring to combine.
  • Lay out your baking trays with bun (cupcake) cases.
  • Place a couple of heaped teaspoons of batter into each of the cases.
  • Bake for approximately 25 minutes or until a tester inserted in the centre comes out clean (cooking times will vary depending on the size of your cake cases).
  • Remove from the oven and let cook on a cooling rack.

I made 39 buns with this recipe! But bigger cupcakes will of course make fewer.

For the icing:

  • Combine the butter/margarine with the icing sugar, milk and vanilla essence in a bowl. Mash together with a fork until combined and smooth.
  • Cover each cake with a blob of icing and sprinkle with chopped pecan nuts.

Eat and enjoy!

Note: You can also make this as a single cake; pour the mixture into a 13” x 9” cake tin. This will take approximately an hour to cook at 160 degrees. But check it as it gets closer to the end of the time.

Now the fun begins, whether you choose to let people guess the ingredients or tell them and watch their face change from trepidation to pleasure, these cakes are great for sharing and certainly make a good conversation piece. They are also absolutely delicious (in my opinion anyway!), with a flavour similar to carrot cake.


One Comment Add yours

  1. goodywinks says:

    Reblogged this on goodywinks and commented:
    So my lovely friend is into making some…interesting things…and baked bean cakes are a recent addition. Watch this space for spinach cake next!


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