Sweet Potato and Black Bean Breakfast Cake

Name: Sweet Potato and Black Bean Breakfast Cake
Prep time: 20 min
Cook time: 50 min
Total time: 1 h 10 min
Yield: 8 servings
Cuisine: Latin American
Ingredients: ¾ cup (180 g) sweet potato purée, roasted and cooled, packed into measuring cup; ¾ cup (180 g) cooked black beans, drained and rinsed if canned, lightly mashed with a fork (some texture should remain); 1 cup (160 g) cornmeal (polenta, medium grind); 1 cup (125 g) all-purpose flour; 1½ tsp (7½ g) baking powder; ½ tsp (3 g) kosher salt; 1 tsp (2½ g) ground cinnamon; ⅓ cup (80 ml) virgin coconut oil, melted and cooled slightly; ¼ cup (85 g) honey; ¼ cup (55 g) packed light brown sugar; 3 whole large eggs, at room temperature; 1 tsp (2 g) lime zest, finely grated; ½ tsp (2½ ml) vanilla extract; ⅓ cup (80 ml) unsweetened coconut milk (canned), shake can before measuring

From the MyKitchenBank Kitchen

A moist, naturally sweetened breakfast cake that weaves roasted sweet potato purée and black beans into a cornmeal batter, enriched with coconut oil and brightened by lime zest and cinnamon. The result is a tender crumb with subtle earthiness and gentle spice—hearty enough for breakfast, wholesome enough to feel like a real meal. Serve warm with a dollop of Greek yogurt or crema.

Prep: 20 min
Cook: 50 min
Wait: 10 min
Total: 1 hr 20 min
Makes: 1 cake (8 slices)

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Ingredients

8 servings

¾ cup (180 g) sweet potato purée, roasted and cooled, packed into measuring cup
¾ cup (180 g) cooked black beans, drained and rinsed if canned, lightly mashed with a fork (some texture should remain)
1 cup (160 g) cornmeal (polenta, medium grind)
1 cup (125 g) all-purpose flour
1½ tsp (7.5 g) baking powder
½ tsp (3 g) kosher salt
1 tsp (2.5 g) ground cinnamon
⅓ cup (80 ml) virgin coconut oil, melted and cooled slightly
¼ cup (85 g) honey
¼ cup (55 g) packed light brown sugar
3 whole large eggs, at room temperature
1 tsp (2 g) lime zest, finely grated
½ tsp (2.5 ml) vanilla extract
⅓ cup (80 ml) unsweetened coconut milk (canned), shake can before measuring

Equipment (8)

9-inch (23 cm) round cake pan or 8×8-inch (20×20 cm) square baking pan
Medium bowl
Large bowl
Measuring cups and spoons
Whisk
Rubber spatula
Fork or potato masher
Oven thermometer (optional but helpful)

Steps

Before you start

Preheat oven to 350°F (175°C)
Roast sweet potato until soft (30 minutes at 400°F / 200°C if not using pre-cooked), then cool slightly and purée—you need ¾ cup (180 ml) packed purée
Drain and rinse canned black beans, or cook from dried if time allows
Have all ingredients at room temperature for even mixing

1
Mix dry ingredients
- In a medium bowl, whisk together cornmeal (160 g), all-purpose flour (125 g), baking powder (1.5 tsp / 7.5 g), kosher salt (0.5 tsp / 3 g), and ground cinnamon (1 tsp / 2.5 g).
- Set aside.
- This prevents lumps and ensures even distribution of leavening.
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Tip: Whisk the dry mixture well to break up any lumps in the cinnamon or baking powder.
2
Combine wet ingredients
- In a large bowl, whisk together melted coconut oil (80 ml), honey (85 g), and light brown sugar (55 g) until the mixture is smooth and the sugar begins to dissolve, about 1 minute.
- Add the 3 room-temperature eggs one at a time, whisking well after each addition until each egg is fully incorporated before adding the next.
- The mixture will be pale and slightly thickened.
- Stir in lime zest (2 g) and vanilla extract (2.5 ml).
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Ready when: Mixture is pale, emulsified, and falls in ribbons from the whisk
Tip: Room-temperature eggs incorporate more smoothly and create a better emulsion than cold eggs.
3
Fold in sweet potato and beans
- Using a rubber spatula, fold the sweet potato purée (180 g) into the wet mixture until no streaks remain.
- Add the lightly mashed black beans (180 g) and coconut milk (80 ml), and fold gently until just combined.
- Some beans may break apart, which is fine—you want a marbled texture with visible bean pieces, not a uniform paste.
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Ready when: Sweet potato and beans are evenly distributed with no large pockets of one ingredient
Tip: Fold gently to avoid overworking the batter; a few small lumps of sweet potato are fine.
4
Combine wet and dry
- Add the reserved dry mixture to the wet ingredients in three additions, folding gently with a rubber spatula after each addition until just combined.
- Do not overmix; the batter should look slightly rough with a few small flour streaks remaining visible.
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Ready when: Dry ingredients are incorporated with no visible flour pockets, but batter is not smooth or glossy
Tip: Overmixing develops gluten and toughens the cake; stop as soon as you see no white flour streaks.
5
Prepare pan and pourOven 350°F / 175°C
- Preheat oven to 350°F (175°C) if not already done.
- Lightly coat a 9-inch (23 cm) round cake pan or 8×8-inch (20×20 cm) square baking pan with coconut oil or cooking spray.
- Pour the batter into the prepared pan and smooth the top with a spatula.
- The batter will be thick and speckled with beans.
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Tip: A slightly domed top is fine and will level out as the cake bakes.
6
Bake until setOven 350°F / 175°C
- Place the cake in the preheated 350°F (175°C) oven.
- Bake for 45–50 minutes, until a wooden toothpick or skewer inserted into the center of the cake comes out with just a few moist crumbs (not wet batter).
- The top should be deep golden brown and spring back slightly when lightly touched.
- If the top is browning too quickly before the center is done, tent with a piece of aluminum foil halfway through baking.
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Ready when: Toothpick inserted in center comes out with just a few moist crumbs, top is golden brown and springs back to gentle pressure
Tip: Check at 45 minutes; oven temperatures vary. The cake is done when it looks more solid than custardy in the center.
7
Cool in pan and serve
- Let the cake cool in the pan on a wire rack or countertop for 10 minutes.
- Run a thin knife or offset spatula around the edges to loosen it from the sides.
- Turn out onto a serving plate or leave in the pan and cut into 8 wedges or squares.
- Serve warm or at room temperature with a dollop of Greek yogurt, crema, or a drizzle of honey.
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Ready when: Cake is set but still warm; a knife cuts cleanly without gumming
Tip: The cake is tender and fragile while hot; waiting 10 minutes ensures it holds its shape when sliced or turned out.

Good to know

Tips

Roast your own sweet potato if possible: halve a medium sweet potato lengthwise, brush with a little oil, roast cut-side down at 400°F (200°C) for 25–30 minutes until very soft, then scoop out the flesh and mash. Canned purée (100% pure, not pie filling) is also reliable.
Lime zest is essential—it brightens the cake and balances the earthiness of the beans. If you don't have fresh limes, skip this ingredient rather than using juice or extract.
This cake is tender and moist by design; it is not a sturdy loaf cake. Handle slices gently, and use a large offset spatula or cake server to remove them from the pan.
The cake improves slightly the next day as flavors meld and the crumb sets fully. It's excellent at breakfast with coffee, as a snack with yogurt, or even as a light dessert.

Make ahead

Bake the cake up to 1 day ahead; wrap it in plastic wrap at room temperature or store it in an airtight container in the refrigerator. Bring to room temperature or warm gently in a 300°F (150°C) oven for 10–12 minutes before serving.

Storage & reheating

Room temperature (airtight container): up to 2 days. Refrigerator (wrapped or airtight): up to 4 days. Freezer (wrapped tightly in plastic and foil): up to 2 months. Thaw overnight in the refrigerator or at room temperature, then warm in a 300°F (150°C) oven for 10–12 minutes if desired.

Substitutions

virgin coconut oil → neutral vegetable oil or melted unsalted butter. Coconut oil adds a subtle, warm flavor, but vegetable oil or butter work well if you prefer a more neutral taste or don't have coconut oil on hand.
cooked black beans → cooked kidney beans, pinto beans, or white beans. Black beans contribute earthy depth, but any cooked bean with similar texture works. Avoid very starchy beans like chickpeas, which change the crumb.
cornmeal (polenta, medium grind) → polenta flour (finely ground cornmeal) or all-purpose flour. Cornmeal adds texture and a slight corn flavor. Fine polenta is closer in result; all-purpose flour alone will make the cake denser and less textured.
unsweetened coconut milk (canned) → whole milk, buttermilk, or Greek yogurt. Coconut milk adds richness and moisture. Whole milk is neutral; buttermilk adds tang (reduce baking powder by ½ tsp and add ¼ tsp baking soda); Greek yogurt makes the crumb denser but adds protein.