Crumbed Top Mung Bean Cake

There are times when the pantry shapes what gets baked. Cooked mung beans are something I often have on hand, usually meant for savoury dishes, but they lend themselves surprisingly well to baking too.

This crumbed top mung bean cake has a texture similar to banana cake. Soft, slightly dense, and satisfying to slice. The beans blend into the batter and add body and subtle richness rather than a strong flavour.

A cinnamon crumb topping brings contrast and warmth, giving each slice a lightly crisp surface against the tender interior.

It is the kind of cake that works well with afternoon tea or as a steady snack through the week. Familiar in texture, a little unexpected in ingredient choice.

What Is Mung Bean Cake?

This is a plant-based loaf-style cake made with cooked mung beans blended directly into the batter. The beans add body, moisture, and subtle richness rather than a distinct bean flavour.

The result is a soft cake with a texture similar to banana loaf. It slices cleanly once cooled and feels substantial without being heavy.

Why Bake with Mung Beans?

Mung beans are often associated with savoury dishes, but they have long been used in sweet pastries in parts of Asia. In Chinese baking especially, smooth mung bean paste is commonly used as a filling for buns and other pastries.

Growing up, mung beans were already familiar to me in sweet applications. This cake draws from that memory, but instead of using them as a filling, they are blended directly into the batter. In my Mung Bean Cookie Pie, the beans take a different role, forming a smooth layer sandwiched between two layers of cookie dough and baked as a large pie.

When cooked and puréed, mung beans can either enrich a batter or create a soft filling. In this cake, they provide structure and subtle depth while keeping the crumb tender.

Texture and Flavour

Once baked and cooled, the cake has a soft, slightly dense crumb similar to a banana loaf. It holds together well when sliced and feels satisfying without being heavy.

The flavour is mild and rounded. The mung beans do not stand out on their own but contribute a subtle nuttiness and depth. The cinnamon crumb topping adds contrast with a lightly crisp surface and warm spice, balancing the softness of the interior.

It is sweet without being overly rich, making it well suited for tea or as a steady afternoon snack.

Variations and Substitutions

Spices
Cinnamon in the crumb topping can be replaced with nutmeg, mixed spice, or cardamom for a slightly different warmth.

Sweetener
You may substitute the brown sugar for white sugar if this is what you have on hand, or for lighter colour and flavour. Coconut sugar may also work, though it will darken the crumb.

Flour
If the original recipe uses all-purpose flour, a 1:1 gluten-free flour blend can be used if you have tested it successfully. The texture may be slightly more tender.

Texture Add-ins
Chopped nuts such as walnuts or pecans can be folded into the batter or added to the crumb topping for additional crunch.

Using Canned Mung Beans
If using canned mung beans, rinse and drain thoroughly before blending to avoid excess moisture.

Serving Suggestions

This cake can be served slightly warm or fully cooled. Once cooled completely, it slices more cleanly and holds its shape well.

It pairs naturally with tea or coffee and works well as a mid-afternoon snack. For a simple dessert, serve with a spoonful of plant-based yogurt or a light drizzle of maple syrup.

Because it is filling, a modest slice is often enough. The crumb topping adds texture, so it does not require additional garnish unless serving for a more formal occasion.

Storage Tips

Store the cake in an airtight container at room temperature for up to 2 days.

For longer storage, refrigerate for up to 5 days. Allow slices to come to room temperature before serving, or warm briefly to refresh the texture.

The cake also freezes well. Wrap individual slices tightly and freeze for up to 2 months. Thaw at room temperature before serving.

The image on this post has been updated. I’ve left the original one that was shared with the post below, in case you came to the blog through this image and recognise it.