I already had brownies with black beans, but never tried something with white beans. The beans have a neutral flavor and you can't taste them out of the cake.
Many cakes dry out very fast or are already dry when they are freshly baked. The beans give the cake a great moisture, but not too much, don't worry it is not wet, just perfect.
This cake is gluten free, sugar free, dairy free and fat free. It is a delicious and healthy dessert. Without any oil this cake still has a perfect texture.
I used oat flour in this recipe, but you can replace this with other flours. Also you can choose the sweetness of the cake by yourself, just put in there as much as you like.
It contains a lot of protein and is also a perfect snack for athletes.
yields one 8 or 9 inch cake
Ingredients:
350 g white beans (cooked)
4 egg whites
60 g coconut flour
40 g oat flour
2 tsp baking powder
60 g vanilla whey protein powder
300-400ml water
1 tsp vanilla extract
30 g cocoa powder
something to sweeten (see notes)
*see below for substitutions
Method:
Preheat your oven to 180°C and line a 8 or 9 inch round cake pan with parchment paper or grease it with some oil.
Puree the white beans with the egg whites in a food processor into an even paste.
In a small bowl mix together all the dry ingredients except the cocoa powder.
Mix the bean-mixture with the vanilla extract and 300ml water in another bowl.
Add the dry ingredients except the cocoa powder and mix well until everything is well combined.
Now taste the batter and add the sweetener of choice if you like it sweetener. Put in there as much as you like.
If the batter is too thick add some more water until it reaches the right consistence.
Half the batter and mix one half with the cocoa powder.
Give about a quarter of the chocolate-batter in the middle of the prepared pan, then do the same with the vanilla-batter. Repeat this until all the batter is used up.
Take a knife or a fork and swirl it through the batter to create the marble effect, but don't over mix or the two different batter will combine.
Bake for about 30 minutes or until a toothpick inserted in the center comes out clean.
Let the cake cool in the pan for about 10 min and then transfer it on a wire rack to let it cool completely.
Top with some powdered sugar, chocolate ganache or leave it as it is.
Slice and Enjoy!
Notes:
Flour: The only flour you can replace in this recipe is the oat flour. You can use white whole wheat flour, whole wheat flour, all purpose gluten-free flour or all purpose flour in it's place. You just have to adjust the amount of water.
Protein powder: I used whey protein powder in this recipe and don't know if you can replace it with another. If you don't have the flavor vanilla, neutral flavored protein powder works too, but I would add some more vanilla extract, maybe some ground vanilla and then it definitely needs something to sweeten. I guess the flavor cookies and cream would also taste well, but different.
Sweetener: For me it didn't need anything additional to sweeten, because the protein powder is already sweet, but if you have a sweet tongue you can add any sweetener you like. You can use granulated sweeteners like ordinary sugar, erythritol etc., but also liquid sweeteners like agave sirup, whatever you have on hand. Just adjust the amount of water, so the batter has the right consistence.
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