White Bean Lemon Bundt Cake
Nutritional Info
- Servings Per Recipe: 18
- 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
View full nutritional breakdown of White Bean Lemon Bundt Cake calories by ingredient
Introduction
Original Lemon Bundt Cake - 350 Cal., 297 mg Sodium, 54.8 g Carbs, 7.3 g proteinWhite Bean Lemon Bundt Cake - 156 cal, 104 Sodium, 17.3 g Carbs, 4.8 g protein Original Lemon Bundt Cake - 350 Cal., 297 mg Sodium, 54.8 g Carbs, 7.3 g protein
White Bean Lemon Bundt Cake - 156 cal, 104 Sodium, 17.3 g Carbs, 4.8 g protein
Number of Servings: 18
Ingredients
-
1 - 19 oz can (2 cups) white kidney beans
5 egg whites
4 egg yolks
1/4 cup coconut melted and cooled
1/4 cup lemon juice (juiced from two lemons)
1 cup 1% milk
1 cup quinoa flour
1 cup organic cane sugar
1 tbsp Baking Powder
1 tsp baking soda
1/4 tsp sea salt
1/4 cup stevia
1 tbsp vanilla extract
1 tsp almond extract
zest from two lemons
1/4 tsp cream of tartar
Tips
top with a Lemon Glaze (1 cup icing sugar, 5 tsp lemon juice, 1 tbsp lemon zest) or
top with a whipped meringue topping.
Directions
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.
