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
Instructions
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!