Hi. I just finished making this recipe from the Healthy Indulgences blog, although I substituted approximately 3/4 c. sugar for stevia (from conversion tables online). Even after the blending of the beans, eggs, sugar, and salt, the flavor of the beans was barely perceptible. The resultant batter had even less hint of bean. The end result was a mildly coconutty, moist cake that smelled exceptional. As per the original recipe, I let the prepared cake rest overnight to permit any further beaniness to dissipate (just in case). I tried a piece last night and it was quite divine (for those of us who are gluten and dairy free, this is such a treat). If I were to make it again, however, I think I would attempt to play with the proportions of sweeteners as I'd like it to be a little lighter in texture. I didn't have luck with the icing recipe, though (too dense). But, admittedly, I've only made icing one other time in my life! Anyway, best of luck. I think this is a great recipe- good tasting, full of fiber, and good fats.