In preparation for our household going on the GAPS diet I have been experimenting with different ways of baking. Some of you know I have been avoiding as many grains as possible for a while now, so a bean cake is something I’ve been meaning to try for a while now.
We had this yummy cake for afternoon tea but it was so wholesome and filling that it would be good enough to eat even for breakfast.
I made it in a Thermomix (will blog about that soon – a sequel to my what can’t you do in a Thermomix post!) but don’t want to exclude anyone who doesn’t have one, so I’ve written the instructions out in a way that should suit TMX cooks and non-TMX cooks alike.
Vanilla and Raspberry Bean Cake
(Gluten-free, grain-free, sugar-free, dairy-free and Thermomix-friendly)
Prepare a large round springform tin with buttered sides and baking paper on the bottom – or whatever you usually do. Turn oven to 180 Celcius.
- Snip 1 vanilla bean into several pieces and grind in food processor with:
- 1/3 cups coconut flour.
- Add 1 Tbsp Natvia or similar stevia sugar substitute,
- 1/2 cup xylitol,
- 1/2 tsp Himlayan crystal salt,
- 1 tsp bicarbonate of soda and
- 1.5 tsp baking powder. Pulse to combine well then set aside.
- In empty food processor bowl, mix 2 cups of cooked white beans (I used canned cannelini beans) and
- 6 eggs until you have a smooth paste.
- Add 2-3 tsp beet kvass to enhance colour to a pleasing sort of golden if you wish! (I was going to put more to make a pink colour but then thought it would add too much liquid to the batter and went with only a little.)
- Get 1 cup of frozen raspberries out of the freezer.
- Add the dry ingredients that you had set aside, to the wet ingredients in the food processor. Get it mixed quickly for only a few seconds just to combine. Add the frozen raspberries, but fold through with spatula so you don’t break up the berries. Pour batter into a prepared large round springform tin.
- On top of the batter, sprinkle another 1/2 cup of whole frozen raspberries – they look so pretty when the cake comes out.
- Oven should now be hot; bake for 25-40 mins depending on your oven. Cake will go golden and be quite firm to the touch when cooked through. I had to turn mine around once in the oven so it didn’t get too dark on one side.
- When cooked, leave in tin until cooled, then slide a butter knife around the edges to loosen, pull cake by its baking paper gently off the tin and onto a wooden board or cake platter. Serve with soft whipped cream sweetened with a teaspoon of xylitol, rapadura or stevia.
This cake was delicious. The recipes I adapted from contained coconut oil (Christina’s vanilla bean cake at The Joy of the Home and Kelly’s vanilla bean cake at Spunky Coconut – thanks for your posts clever women!!), but it came out perfectly well without. Next time I will try it with coconut oil, and put an update on this post to let you know how it changes the texture. Yum!