White Bean Lemon Bundt Cake
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 18
Ingredients
1 - 19 oz can (2 cups) white kidney beans5 egg whites4 egg yolks1/4 cup coconut melted and cooled1/4 cup lemon juice (juiced from two lemons)1 cup 1% milk1 cup quinoa flour1 cup organic cane sugar1 tbsp Baking Powder1 tsp baking soda1/4 tsp sea salt1/4 cup stevia1 tbsp vanilla extract1 tsp almond extractzest from two lemons1/4 tsp cream of tartar
In a food processor, blend beans, egg yolks, coconut oil & lemon juice
Mix lemon zest with sugar. Add flour, baking powder, baking soda and salt to sugar
Add flour/sugar mixture to food processor.
Add milk to food processor
In mixer whip egg whites until foamy, add 1/4 cup stevia and then add pinch cream of tartar, vanilla and almond extract. continue whipping until eggs whites are firm and shiny,
Gently fold bean mixture into eggs -- do not beat, as you want to keep the mixture light and fluffy.
Pour the batter into a prepared (non-stick cooking spray) and bake at 350 F for about 40-45 minutes or until a toothpick come out clean. Transfer the pan to a wire rack and cool for 10 minutes then turn the cake out on the rack to cool completely.
Serving Size: Makes 18 1 inch pieces
Number of Servings: 18
Recipe submitted by SparkPeople user WATERFORDGROUP.
Mix lemon zest with sugar. Add flour, baking powder, baking soda and salt to sugar
Add flour/sugar mixture to food processor.
Add milk to food processor
In mixer whip egg whites until foamy, add 1/4 cup stevia and then add pinch cream of tartar, vanilla and almond extract. continue whipping until eggs whites are firm and shiny,
Gently fold bean mixture into eggs -- do not beat, as you want to keep the mixture light and fluffy.
Pour the batter into a prepared (non-stick cooking spray) and bake at 350 F for about 40-45 minutes or until a toothpick come out clean. Transfer the pan to a wire rack and cool for 10 minutes then turn the cake out on the rack to cool completely.
Serving Size: Makes 18 1 inch pieces
Number of Servings: 18
Recipe submitted by SparkPeople user WATERFORDGROUP.
Nutritional Info Amount Per Serving
- Calories: 156.6
- Total Fat: 4.8 g
- Cholesterol: 47.7 mg
- Sodium: 104.1 mg
- Total Carbs: 17.3 g
- Dietary Fiber: 2.5 g
- Protein: 4.8 g
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