Gluten Free Vanilla Bean Cupcakes (or cake)
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 12
Ingredients
2 cups cooked white beans, room temperature (cooked my own)6 eggs3/4 tsp Vanilla Creme liquid stevia 1 tsp vanilla extract1/3 cup honey, agave, or vegetable glycerin1/4 cup coconut oil, liquified1/3 cup coconut flour, sifted1/2 tsp sea salt1 tsp baking soda1.5 tsp baking powder (made using tapioca starch, baking soda, and cream of tartar)
Puree first set of ingredients until smooth. Add second set of ingredients. Puree well.
Scoop into lined cupcake pans (will stick without liners even if greased well). Or pour into springform pan, lined with unbleached parchment paper on the bottom, and greased all around.
Bake at 325 degrees for 22 minutes for cupcakes Or about 30 minutes for cake. (I like to check to see if it's done by inserting a knife into the middle. If it's comes out mostly clean, it's done.)
I topped with this frosting: https://recipes.sparkpeople.com/recipe-detail.asp?recipe=1649670&ff=1
Serving Size: Makes 12 Cupcakes
Number of Servings: 12
Recipe submitted by SparkPeople user CATARATA17.
Scoop into lined cupcake pans (will stick without liners even if greased well). Or pour into springform pan, lined with unbleached parchment paper on the bottom, and greased all around.
Bake at 325 degrees for 22 minutes for cupcakes Or about 30 minutes for cake. (I like to check to see if it's done by inserting a knife into the middle. If it's comes out mostly clean, it's done.)
I topped with this frosting: https://recipes.sparkpeople.com/recipe-detail.asp?recipe=1649670&ff=1
Serving Size: Makes 12 Cupcakes
Number of Servings: 12
Recipe submitted by SparkPeople user CATARATA17.
Nutritional Info Amount Per Serving
- Calories: 160.8
- Total Fat: 7.9 g
- Cholesterol: 93.3 mg
- Sodium: 307.2 mg
- Total Carbs: 18.6 g
- Dietary Fiber: 5.4 g
- Protein: 6.3 g