Date & Broad Bean Cake

Date & Broad Bean Cake

For a vegan version, replace butter/shortening with 0.5-1dl of vegetable oil, and replace eggs with 1 tbsp psyllium.


  • 1 packet of dates (250 g)
  • 1 dl of sugar
  • 3 dl of water
  • 50-100 g of butter or shortening
  • 1.5-2 dl of water (fluid for the broad beans)
  • 2 eggs 
  • 3.5 dl broad bean flour
  • 1 tsp baking powder
  • 1 tsp baking soda
  • 1 tsp vanilla sugar


  1. Boil the dates, sugar and 3 dl of water into a pulp.
  2. Add 50-100 g of butter or shortening, mix and allow to cool.
  3. Add eggs/psyllium and 1.5-2 dl of water to the date pulp.
  4. Mix together the dry ingredients (broad bean flour, baking powder, baking soda, vanilla sugar).
  5. Add the dry mixture to the pulp.
  6. Grease a baking tin with butter/oil and dust the pan with Voima Papu broad bean flour (you can also use breadcrumbs or sugar).
  7. Bake for 45-50 minutes at 170 degrees C.

Voima-Papu broad bean flour can be found on our online shop: Web Shop /