Zoe and Ashley’s birthdays are coming up, and Zoe asked me for a vanilla cake with chocolate frosting. I decided to create a new cake recipe for their birthdays, using as few ingredients as possible, for as little money as possible. Also the cake had to be moist and delicious A little research and a few tries later -it is so awesome. And the secret ingredient is –white beans.
After eating black bean cakes like Lauren’s chocolate bean cake (from Healthy Indulgences), I was hungry for a vanilla version. However, the only white bean cake recipes I found included a cup of flour or a cup of pumpkin, so I had to come up with a totally new recipe, avoiding those ingredients. I am so excited with how mine came out. Our whole family and the neighborhood kids all gave it a big thumbs up. I really hope you try this simple recipe, and let us know if you do!
And are beans ok for the Paleo Diet? Chris Kresser says yes!
Vanilla Bean Cake
Add to food processor:
2 cups cooked white beans, room temperature, so they don’t cook the eggs (I made mine myself by soaking dry white beans overnight. In the morning I rinsed them well, and cooked them.)
3/4 tsp vanilla liquid stevia (do not measure over the batter, just in case it spills out)
1 tsp vanilla extract
1/3 cup honey
1/4 cup coconut oil, liquified
1/3 cup coconut flour, sifted
1/2 tsp sea salt
1 tsp baking soda
1.5 tsp baking powder (Grain-free Baking Powder Recipe)
Pour into springform pan, lined with unbleached parchment paper on the bottom, and greased all around.
Bake at 325 degrees for about 30 minutes. (I like to check to see if it’s done by inserting a knife into the middle. If it’s comes out mostly clean, it’s done.) Bake for about 22 minutes for cupcakes.
Melt over double boiler:
1.5 bars of 3.2 oz dark chocolate (about 3/4 cup of chocolate chips)
3/4 cup coconut milk
When the chocolate has just barely melted, remove from heat.
2 tbsp honey
10 drops liquid stevia
2 to 4 tbsp coconut flour, sifted.
Refrigerate until the frosting has cooled, about 15 minutes. (You know it’s ready when it is the texture of frosting.)
When the cake has cooled fully, top the cake with the frosting.