Remember the “bean-based” peppermint mocha cupcakes I made last year? Well, that was in preparation for Emmy’s birthday festivities (we’ve been planning a bean-based-birthday cake for quite sometime now). The mocha cupcakes were tasty but just didn’t seem to fit, so I thought I’d try something entirely new (thank goodness for a baby that will eat anything and supportive family&friends!).
…we ended up using navy beans for her cake and the entire thing was, gluten-free**! The recipe is below, but before I get to that I wanted to address texture. The texture was great! The eggs offset the fact that it’s bean-based and not flour-based, perhaps a cross-sectional photo might help?
I guess grad schooling in nutrition really does affect my day-to-day decisions…my thought process: if we end up lathering cake with frosting, it’s only natural to find ways to cut the carbs and boost protein content via beans, right?
Here’s the recipe (it’s sooo easy!):
The inspiration came from here, but it called for trivial use of Stevia, which I’ve just never quite warmed up to (it has been associated with a dissipating sweetness that you can read more about here). Anyway, I wanted to use honey and found this second recipe, which I modified slightly since I wanted to use frosting:
3 c. white beans, cooked and plain (you could used canned beans, too, just rinse them before use)
9 tbsp. coconut oil (get the one for “medium-high heat”)
1.2 cup-3/4 cup raw honey
2 tbsp. vanilla
3/4 tsp. sea salt
1 tsp. baking soda
Simply add all ingredients to a blender and blend on medium, then high until smooth. Pour into two well-greased 9″ pans and bake at 350 for 35 – 40 min (no need to line them with parchment, unless you want you), Let them cool, remove from pan, and frost.
No fancy tricks for the frosting, I just used a quick one from the Joy of Cooking, I was in a hurry so just tossed on whatever sprinkles we had (ran out of pink, oops!).
As for taste and flavor, it was a very pleasant vanilla-honey with a very subtle hint of coconut.
Have you tried any bean-based cakes/cupcakes/desserts?
After two successes, I’m curious what else is out there!
**note: I primarily chose this recipe because it reduces carb content and increases protein content, not because it was gluten-free. I am NOT advocating that you eat gluten-free if you don’t have Celiac disease/wheat/gluten issues. I guess I feel the need to address this because, “gluten-free” seems to be a growing nutrition fad and many are just arbitrarily going that route without any need for it…