Although beans aren’t strictly Paleo, they are a delicious, gluten-free alternative for making cakes, cupcakes, and breads. You can throw some variety into your diet by using beans to cook with- when I first heard of using beans in cake, I was very (very very) suspicious about its consistency, taste, and, well, everything about it. But (!) when I tried it, the consistency was perfect and it tasted amazing! Not only do white kidney beans have high amounts of protein and fiber, but they are also slow or inhibit the absorption and digestion of carbs in the body. What does this mean for your health? Well, if your body doesn’t absorb all the leftover, unnecessary carbs in a meal as fat, then you will gain less fat and lose weight. Also, since white kidney beans allow for the carbohydrates to be more slowly absorbed and digested, then it will help to stop dramatic spikes and plunges in blood sugar, whether you have diabetes or not.  Lose weight, better blood sugars, and eat cake? All together? Yup that’s right! This vanilla cake is be a delicious dessert -or snack (it’s healthy)- for any occasion!

Print
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.