Amazing Vanilla Soy Cake
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 10
Ingredients
28 oz. soybeans2 tsp Sucralose (like Splenda) 2 tsp Vanilla Extract 3.5 oz. Almond Flour2 tsp Baking Powder 3.5 oz Coconut Oil 1 tsp Salt 2/3 cp. Erythritol 4 large eggs
1. Preheat the oven to 375° F and grease an 8-inch springform cake pan and line the bottom with parchment paper. Drain and rinse the beans.
2. In a food processor, purée the beans, sweetener, and vanilla until smooth. Then add the eggs one by one, pulsing as you go. The batter will rapidly increase in volume—it's fun to watch! Tip this liquidy mix into a large bowl, then add the ground almonds, baking powder, coconut oil, and salt and fold gently to combine. The batter may be a little looser than you'd expect from cake batter, but don't worry.
3. Pour the mixture into the pan and bake for 30 to 40 minutes. The cake is ready when it's brown on top, firm to the touch, and a skewer comes out clean.
Top with low carb frosting
Serving Size: Makes 10 slices
2. In a food processor, purée the beans, sweetener, and vanilla until smooth. Then add the eggs one by one, pulsing as you go. The batter will rapidly increase in volume—it's fun to watch! Tip this liquidy mix into a large bowl, then add the ground almonds, baking powder, coconut oil, and salt and fold gently to combine. The batter may be a little looser than you'd expect from cake batter, but don't worry.
3. Pour the mixture into the pan and bake for 30 to 40 minutes. The cake is ready when it's brown on top, firm to the touch, and a skewer comes out clean.
Top with low carb frosting
Serving Size: Makes 10 slices
Nutritional Info Amount Per Serving
- Calories: 253.5
- Total Fat: 19.3 g
- Cholesterol: 0.0 mg
- Sodium: 373.1 mg
- Total Carbs: 8.3 g
- Dietary Fiber: 6.0 g
- Protein: 11.3 g
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