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This is the other cake recipe that I used for Sweet Girl’s birthday party. I made a 3 tiered cake (yes, I go overboard with cakes) for the guests, and this was used for one of the layers. This was also the recipe that I used for her “smash cake”, which she enjoyed thoroughly. Again, I can’t take the credit for this cake, as I simply altered the original recipe from Healthy Indulgences. For some reason, this one took more tweaking than the chocolate cake. I started by trying to use agave instead of honey, which was a pretty big failure. It seemed like the agave all sank to the bottom or something, so I abandoned that effort and switched to plain old sugar. After that, I only made a few more minor changes.

This cake has a completely different texture than the chocolate version. It is a little bit denser and rises a lot more than the chocolate cake. It’s also just slightly sweet, which makes it pair well with a sugary icing, like my white icing. I actually like the chocolate version better, but whenever I have served this, most people have told me they liked the vanilla better. So my conclusion is that both of these recipes are delicious!

 

Dairy, Soy, and Gluten Free Vanilla Cake

1 ½ c. cooked navy beans

5 eggs + 1 yolk

1 ½ Tbsp vanilla

½ tsp salt

¼ c + 2 Tbsp palm oil shortening

½ c. sugar

¼ c. + 1 Tbsp coconut flour

½ tsp baking soda

1 tsp baking powder

 

  1. Puree the beans, eggs, egg yolk, vanilla, and salt together in a blender until smooth.
  2. In a mixing bowl, cream the shortening and sugar together. Add the bean mixture, and beat together, scraping sides as needed.
  3. Add the coconut flour, baking soda, and baking powder, and mix well.
  4. Pour into well greased or lined pans and bake at 350º per the times below:

Mini Cupcakes (makes 36)                  17 minutes

Cupcakes (makes 12)                          25 minutes

6” cake (makes 2 layers)                     28-30 minutes

9” cake (makes 1 layer)                       35 minutes

 

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