White Bean Cake with Cream Cheese/Yogurt icing

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Nutritional Info
  • Servings Per Recipe: 16
  • Amount Per Serving
  • Calories: 309.6
  • Total Fat: 17.3 g
  • Cholesterol: 77.8 mg
  • Sodium: 265.8 mg
  • Total Carbs: 38.0 g
  • Dietary Fiber: 3.1 g
  • Protein: 9.6 g

View full nutritional breakdown of White Bean Cake with Cream Cheese/Yogurt icing calories by ingredient


Introduction

I was amazed that these ingredients actually cook up to make a cake! If you are avoiding flours or looking for a sweet alternative for a diabetic friendly cake - you need to make this to believe it actually turns out. I was amazed that these ingredients actually cook up to make a cake! If you are avoiding flours or looking for a sweet alternative for a diabetic friendly cake - you need to make this to believe it actually turns out.
Number of Servings: 16

Ingredients

    3 C. white beans, cooked and plain
    9 Tblsp coconut oil (or grape seed oil)
    1 C Raw Honey (or 3/4 C Raw Organic Aqave)
    6 eggs
    2 TBLS Vanilla extract
    1 tsp Cinnamon
    1 cup chopped walnuts
    3/4 tsp Sea Salt
    1 tsp baking soda
    (alternate flavor: Add 1 cup pumpkin and 1 tsp nutmeg to above ingredients)

    Icing:
    8 oz low fat cream cheese
    6 to 8 oz organic Greek yogurt, plain
    3/4 c. Truvia (or Stevia)
    2 tsp cinnamon
    (alternate flavor: substitute cinnamon for 2 tsp vanilla, 1 tsp lemon juice/grate lemon peel)


Tips

sliced strawberries work well between the layers. Okay to omit nuts, it is still good. This cake may have a hint of bean flavor if you eat it warm - so I suggest to serve cold. People will never know you used beans! Using the ingredients listed, this cake is a healthy alternative that will not spike your blood sugar levels. ( I think Agave has fewer calories than the honey- either gives cake a nice sweet flavor)


Directions

cook white beans as directed (using dried white beans, not canned)
Blend all ingredients in a BLENDER until smooth.
Pour in 2 prepared 9" cake pans (I prepare by lining pan with foil and light spray)
Bake in 350 oven for 35 or 45 minutes.
Cool and ice. Keep in refrigerator and serve cold

Serving Size: 12 to 16 servings

Number of Servings: 16

Recipe submitted by SparkPeople user HOPENFAITH.