Gluten Free. Sugar Free. 186.5 kcal per slice.
After coming home from Europe, I was determined to clean out my pantry. I’m surprised at how many random things I have accumulated over the past school semester. Rummaging through the store cupboard I pulled out a can of white northern beans. What on earth was I going to do with THIS?
“White bean cake”. (Zoe)
“What? White bean cake, are you SURE?” I laughed it off.
“Yes, c’mon lets try it” She nodded without hesitation.
Zoe was settled on the idea that we could make a vanilla birthday cake out of beans. What on earth would that taste like? I mean I’ve had black beans brownies and white bean muffins but for goodness sake this was a birthday cake! It was meant to be indulgent NOT just a “healthy treat” on-the-go.
I was still unsure even when we started making it. In went the drained beans, eggs, coconut flour, applesauce and sweetener. I sniffed it. It smelt “bean-y”. My heart sank a little – a cake with NO oil, NO butter, NO peanut butter, NO flour and NO regular sweetener. This was not the kind of cake I would want for my birthday.
I didn’t want to say anything to hurt Zoe’s feelings. So I stayed silent and stuck it in the oven.
But by the time the cake was done, my curiosity was overtaking my skepticism. The kitchen was smelling like a bakery and the cake looked like well…like a very normal cake. I sliced the cake carefully in half to reveal the inside of the cake.
“Wow” – I couldn’t hide my surprise at how perfect the texture was.
I dolloped on some whipped cream, before drizzling on a layer of stewed blueberries, more cream, then the second cake layer before crumb coating the entire cake with a thin layer of cream again. Zoe snipped off some fresh purple flowers and carefully arranged it on top.
It looked beautiful, at least from the outside you could fool anyone that this was a normal cake.
[At the birthday surprise] I heard audible gasps and ahhs as the cake was pulled out. It definitely looked stunning – I had to admit that. As first bites were taken, I held my breathe. It felt like eternity before anyone said anything.
The birthday girl took one bite and turned to me, “THIS is probably one of the best cakes you’ve ever made me. ”
I gave a sigh of relief as I rushed to the kitchen to grab myself a piece to try. Moist, soft, creamy…it was a slice of heaven.
White bean in a cake? Heck yeah. I am pretty sure this will not be the only time I will be making it again.
- Vanilla Cake:
- 1 (15oz) Great Northern Beans or Navy Beans, drained
- ⅓ cup coconut flour
- 2 tbsp tapioca flour
- 5 eggs
- 1 tbsp vanilla
- ¾ tsp baking soda
- 1 tsp baking powder
- ½ tsp salt (if your beans are not salted)
- ⅓ cup applesauce
- ½ - ⅔ cup granulated sugar of choice (we used Splenda)
- Blueberry Cream Layer:
- 2 cup frozen blueberries
- 1 tub coconut whipped cream
- Fresh flower to decorate
- Preheat oven to 325F.
- Line a 9" cake pan with parchment paper/oil generously.
- Add all the ingredients for the cake in the blender, except for the baking soda. (you need to add it last so it won't react!)
- Once the oven is done, add the baking soda and whiz until smooth. Immediately pour into the pan and bake before it starts reacting.
- Bake for 40 minutes (or until set).
- Allow it to cool completely (1 hour or overnight). Remove from tin, and store in the fridge.
- Blueberry Cream: Let the blueberries defrost for 1 hour or so.
- Add 1 cup to a pan and heat over medium for couple minutes. Remove from heat and stir in the remaining cup. Set Aside.
- Assembly: Carefully cut the cake in half. Set aside the top and layer on ⅓ of the cream. Spread carefully leaving a ½" border from the edge.
- Dollop on the blueberries. Add ⅓ of the cream on top.
- Cover with the top of the cake and press own gently till the cream reaches the sides.
- Spread the remaining ⅓ of the cream on top, spreading the excess cream to the edges. Use a knife to run around the edge of the cake to create the "naked cake" look.
- Add fresh flowers (wash and trim before use!). Store in the fridge until ready to serve!
Would I be able to sub the egg for flax egg or an egg substitute so I can make this vegan??
Connie,
I’m so sorry, unfortunately we haven’t tried this with flax meal before so I can’t guarantee that it will yield the same results. The eggs actually help the cake rise, so if you were to use flax meal you might have to add more raising agent and maybe substitute some of the flax with other things so the taste of flax isn’t so prominent. If you do try it, please let us know! We would love to hear feedback!