Author Notes: Made with cannellini beans, these cakes are grain and wheat free. Sweet coconut cakes with a vegan lemon curd top to temp any cake lover. —My Goodness Kitchen
Makes: 6
Ingredients
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400
milliliters Cannellini Beans can, rinsed well
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2
Flax Eggs or eggs
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1/2
cup desiccated coconut
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3
tablespoons coconut oil, melted
-
1
teaspoon vanilla extract
-
1
pinch sea salt
-
1
cup almond milk
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3
juice of lemons
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5
teaspoons cornflour
-
1
teaspoon vanilla
-
1 1/2
teaspoons baling powder
Directions
- In a saucepan, without heat, whisk together the almond milk, lemon juice, zest and maple syrup to combine.
- On a low to medium heat, heat mixture and one spoon at a time add the cornflour, whisking as you go. Whisk until thick and coats a spoon.
- Remove from heat and stir in vanilla.
- Allow to cool before refrigerating.
- Pre-heat oven to 175 degrees C.
- Line muffin/cupcake pan with liners – either 6 moulds for full-size cup cakes or 12 for a smaller variety.
- Starting with the flax egg (or egg) add flax egg, cannellini beans, coconut, coconut oil, baking powder, coconut sugar, salt and vanilla to a food processor and blitz for 30 seconds until the batter is smooth.
- Divide the batter in to the cake moulds and bake in the oven for 25 minutes.
- Remove from oven and allow to cool
- When the cakes are cold, pipe thickened curd on to the top and serve.
Photo by scrambledwisdom