Vanilla Almost Paleo White Bean Cake
 
Ingredients
  • 2 cups cooked white kidney beans or drained white kidney beans from a can
  • 6 eggs
  • 1 tsp. Vanilla Stevia in the form of a liquid
  • 1 and ¼ tsp. Vanilla Extract
  • ⅙ cup apple sauce (estimate by filling a ⅓ cup about half full)
  • ⅙ cup agave nectar (estimate by filling a ⅓ cup about half full)
  • ¼ cup melted coconut oil (cooled to warm)
  • ⅓ cup coconut flour
  • ¼ teaspoon salt
  • 1 teaspoon baking soda
  • 1 and ½ teaspoon baking powder
Instructions
  1. Preheat oven to 325 degrees.
  2. Puree white kidney beans, eggs, Vanilla Stevia, Vanilla Extract, applesauce, and agave, coconut oil, coconut flour, salt, baking soda, and baking powder in a food processor or powerful blender, such as a Vitamix.
  3. Let mixture sit while oiling and spreading a light coating of coconut flour on the bottom of a spring form pan or line the bottom of the pan with parchment paper.
  4. Bake at 325 degrees for approximately 25 minutes or 20 minutes for cupcakes. Check about 5 minutes before the timer goes off to be sure not to over bake the cake or cupcakes.
Frosting:
  1. Combine 1 Tablespoon agave nectar, 1 can of the full fat portion of a can of coconut, ¾ teaspoon liquid Vanilla Stevia, ¼ cup palm shortening in a food processor and process until smooth and fluffy.
  2. Frost the cake after it has cooled.
Recipe by paleopenguin.com at https://paleopenguin.com/vanilla-almost-paleo-white-bean-cake/