Saturday, April 13, 2013

Sugar free/gluten free bean cake and frosting recipe

Bean Cake from Trim, Healthy Mama
1 can black beans, drained and rinsed

2 eggs

4 egg whites or 2/3 cup from 100% egg whites carton

4 tbs cocoa powder

1 1/2 tsp baking powder

1/2 tsp baking soda

2 tbs coconut oil or butter

2 tsp vanilla

1/3 cup ricotta or cream cheese

4 T. coconut palm sugar or truvia or other sugar substitute
Put everything in a blender. Blend for 3-5 minutes. Bake in greased pan at 350 for 30-35 minutes.

Cream Cheese Frosting from
2 (8 oz) package cream cheese, softened

1/2 cup butter, softened

1 tsp vanilla extract

2 cups sifted powdered sugar
Cream the cheese and butter. Mix in vanilla. Beat in sugar slowly at medium speed until creamy. Frost cake. Can store extra in refrigerator.

For gingerbread taste, use white beans, no cocoa powder, 2 tsp ground ginger, 2 tsp ground cinnamon, 1/4 tsp ground clove, 1/4 tsp nutmeg.

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