Adapted from the Black Bean Cake recipe on this blog by Misty Wallace. Owner of “Have Your Cake and Eat it Too!”
We have these cupcakes available at the office for purchase.
(makes 1 – 9 inch round cake or 18 mini cupcakes or 6 cupcakes)
1 ¾ cups already cooked white beans (great northerns)
5 large organic eggs
1 tablespoon pure vanilla extract
1/2 teaspoon sea salt
6 tablespoons unsalted organic butter OR extra virgin coconut oil
3/4 cup xylitol plus 1/2 teaspoon liquid or powder pure stevia extract
6 tablespoons almond flour
1 teaspoon aluminum-free baking powder
1/2 teaspoon baking soda
Preheat oven to 350 degrees. Grease a 9″ cake pan with coconut oil or a thin layer of butter. Cut a round of parchment paper and line the bottom of the pan (put a couple drops of oil so that is doesn’t curl, then grease the top of the parchment lightly.
Drain and rinse beans and shake off excess water. Place the beans, 3 of the eggs, vanilla, stevia and salt into blender. Blend on high until beans are completely liquified. Make sure there are no chunks. Mix together almond flour, baking soda, and baking powder in a small bowl. In a larger bowl, beat butter with xylitol until light and fluffy. Add the remaining two eggs, beating for one minute after each addition. Pour bean batter into egg mixture and mix. Finally, stir in almond flour mixture and beat the batter on high for one minute or until smooth. Scrape batter into pan and smooth the top.
Bake for 350 degrees for 40-45 minutes. Cake is done with the top is rounded and firm to the touch. It may be very brown, but it is not burnt. After 10 minutes, turn out cake from pan, and flip over again on to a cooling rack. Let cool until cake reaches room temperature. Then frost and refrigerate the cake.
8 oz. block cream cheese
6-7 fresh strawberries, chopped
¼ cup xylitol, blended fine like powdered sugar, 4 scoops stevia or to taste
splash of vanilla
Mix cream cheese until smooth. Beat in xylitol. Mix in other ingredients. Frost and enjoy.