Those of you who follow along will recognize right away that this is another variation of the Vanilla Bean Cake. Meaning, this cake isn't only inexpensive to make, gluten-free, casein-free and sugar-free, but high in protein and low in carb too. I did the math once, and it was around 12 carbs per slice (8 slices total in the cake). Gotta love that :-) Plus it's easy to whip up in the blender or food processor, so it doesn't take long to make.
Happy fall everyone! Cheers, Kelly
Pumpkin Spice Cake:
Add to food processor:
2 cups cooked white beans, room temperature, so they don't cook the eggs (I make mine myself by soaking dry white beans, like Great Northern, overnight. In the morning I rinse them well, and cook 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
1.5 tbsp pumpkin pie spice
1/4 cup coconut oil, liquified
1/3 cup coconut flour, sifted
1/4 tsp sea salt
1 tsp baking soda
1.5 tsp baking powder (Grain-free Baking Powder Recipe)
Pour into greased and floured bundt pan.
Bake at 325 degrees for about 35 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.)
For cupcakes: Fill 3/4 full, and bake for about 24 minutes.
2 cups walnuts that have been soaked at least 3 hours, and strained
2 tsp cinnamon
1/4 cup honey
1/2 cup plus 2 tbsp cashew milk
When the cake has cooled fully, top the cake with the frosting.
Sprinkle with pumpkin pie spice and top with shredded coconut for presentation.
Refrigerate after the first day.