Tuesday, 23 April 2013

White Bean Cake with Fluffy Frosting

As you've probably gathered by now, I love cake.
Seriously, I can't get enough cake. 
But sometimes cake can be my downfall. I can eat a lot of it!
And then regret it! 

This is a healthier cake...that doesn't taste healthy. At all.
Please don't be put off by the fact that this cake has beans in it. I can't stress this enough.

It just tastes like really amazingly delicious cake.

Makes 1 Large Bundt Cake
Recipe adapted from here

For the cake
3C plain flour
1Tbsp baking powder
1tsp baking soda
1/2tsp salt
1 can (15.5oz) cannellini beans, rinsed and drained
1/4C vegan margarine 
2C sugar
4Tsp egg replacer (I used Orgran) + 3Tbsp water 
1C dairy free milk + 2tsp apple cider vinegar

For the frosting
1/4C vegan margarine
2-3C powdered sugar
Almond milk

Fresh strawberries to serve.

Preheat the oven to 350/175 and grease and flour a bundt pan.
Mix together the milk and vinegar and set aside to curdle.
In a mixing bowl combine the flour, baking powder, baking soda and salt and whisk with a fork. Set aside.
Using a hand blender or a food processor, blend the beans into a purée (don't worry if it's not completely smooth) 
Using an electric mixer, beat together the margarine and sugar until fluffy. Add the bean purée and beat until everything is well combined. Mix the egg replacer with the water and add to the mixture, incorporating well. 
Add half of the dry ingredients and mix well on a low speed. Add the milk mixture and the second half of the dry and mix well until everything is as smooth as possible.
Pour the batter into the pan and spread out evenly. Bake for 50-60mins, until a skewer inserted into the middle comes out clean. Be careful not to over bake. 
Leave to cool for 20mins in the pan and then turn out onto a wire rack to cool completely while you make the frosting.

In an electric mixer, cream together the margarine with one cup of sugar. Then add the rest of the sugar a cup at a time, adding a little milk if it gets too thick. Keep going until you have a lovely light and fluffy frosting that is quite thick and smooth.

Spread the frosting onto the cooled bundt and top with fresh strawberries. 

This cake would be perfect for an afternoon tea! I promise you, nobody will know it has beans in it!

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