Flourless White Bean Vanilla Cake

Serves 1

5 mins prep

40 mins cook

45 mins total

This Secret Ingredient Vanilla Cake is moist and creamy and has a great crumb You’d never guess it was made of beans! No bean-y taste, just a rich vanilla flavor.

2 servings

3 cup White Kidney Beans/Cannellini Beans Canned (390g) or Cooked from dry (95g)

6 Tbsp Coconut Oil Melted

6 Eggs Room Temperature

2 Tbsp Vanilla Extract

3 tsp Baking Powder

Stevia Sweetener ¼ cup sugar worth (Use your brand's Conversion Chart)

Frosting:

1 ½ cup Greek Yogurt 150g

½ tsp Vanilla Extract

Stevia Sweetener 2 tsp sugar worth (Use your brand's Conversion Chart)

Preheat oven to 325°F (350°F for metal pan).
Add beans to a food processor and process until smooth and creamy, about 30 seconds.
In a large bowl, whisk together rest of the ingredients.
Transfer pureed beans to bowl and whisk to combine.
Grease a 6½” diameter glass cake pan and pour batter in, flattening with a spatula.
Bake for 40 minutes or until a toothpick inserted into the center comes out dry.
Remove from oven and let sit 20 minutes to cool before removing from the pan.
Combine yogurt and sweetener, and spread on cake as frosting. Slice into layers horizontally if you wish and smear some in between too!