I found this recipe for White Bean Vanilla Cake at Modern Alternative Mama. You really must try it!
White Bean Vanilla Cake
3 cups white beans, cooked and plain
9 tablespoons coconut oil (I used butter)
1 cup + 2 tablespoons raw honey
2 tablespoons vanilla
3/4 teaspoon sea salt
1 teaspoon baking soda
Add all ingredients to a blender and blend on medium, then high until smooth. Pour into two well-greased 9″ pans and bake at 350 for 35-40 minutes. Once cooled, remove from the pans carefully and serve plain, with fresh jam (fruit blended with honey, fresh fruit or however you like!
As you can see from the pictures, I made cupcakes. They are so good! I have been making Black Bean Brownies, and I even tried a black bean chocolate cake once. I didn’t like the way the cake came out. But this White Bean Vanilla Cake came out great. I am so pleased with it. It will be nice for birthdays and holidays. I’m sure my kids will love it, too. I, however, am putting them in the freezer and will pull them out one at a time for me!
I have now made this recipe twice. The last time, I was out of honey, so I used white sugar. The consistency of the cake was still fine. However, the cake tasted much better made with honey. I did let my kids try these, and they really like them, too.
This recipe freezes well, too. I freeze in an ice cream bucket with wax paper between the layers. You can freeze frosted our unfrosted. I just pull out one cupcake at a time, defrost and eat.
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