These cupcakes are light and delicious. No one will guess they have no white flour or sugar but are made from white beans! If you have never included beans in desserts I understand it sounds weird but please try it to believe it. Cannellini, white kidney or butter beans take on the flavours of vanilla, coconut and honey beautifully. Blended beans make rich luscious cakes without the need for lots of oil. This super healthy dessert is gluten free, refined sugar free, nut free with the option of being dairy free if coconut oil is used.
1 can white beans, (250g/8.8oz drained and rinsed)
2 Tbsp vanilla extract
50g/1.8oz butter or coconut oil (room temperature)
2 Tbsp stevia (measures spoon for spoon like sugar)
40g/1.4oz coconut flour
1 tsp cinnamon powder
pinch of salt
2 tsp baking powder
Preheat the oven to 180℃/350ºF
Place 8 cupcake liners in a muffin tray.
Add the white beans, eggs and vanilla to a food processor or high-speed blender and blend until smooth.
Pour the mixture into a large bowl. Add the butter, honey and stevia to the food processor and blend until creamy. Tip the vanilla bean mixture into the food processor and add the coconut flour, cinnamon, salt and baking powder. Pulse until all ingredients are combined. Spoon the batter into the cupcake liners and bake for 20 minutes or until a toothpick inserted into the centre comes out clean. Cool complete before topping with a frosting of your choice.
Gluten free cake recipes Australia & worldwide can be found on the Recipes page and in the Cake Cleanse Recipe eBook.