I created this recipe on a day thatI just didn't feel like baking with gluten-free flour.
When I bake a cake, I like to strike a balance
between sweet and less sweet.
Personally, I detest a sickly sweet cake with an equally sweet icing.
The solution? Balance them out.
In this case, I went for a slightly less sweet cake base
with a sweet and runny icing.
Ingredients & Method:
1 tin (240g drained weight) of butterbeans zoeshed in food processor with 100ml buttermilk
2 egg whites beaten to soft peaks
2 egg yolks mixed with 6 Tbsp sugar
- Add 2 Tbsp cocoa powder, butterbean/buttemilk mix, 2 Tbsp oil, 1/2 t bicarb, 1 tsp creme of tartar to egg yolks and sugar. Mix together.
- Stir through the egg whites.
- Bake at 180 Celsius for 25 mins.
Icing:
1 Dsp coconut oil
2 tsp honey
2 Tbsp cocoa powder
1 pinch of vanilla seeds
- Mix liquid coconut oil with liquid honey (heat slowly over a very low temp. if your oil/honey has set).
- Stir through the cocoa powder & vanilla seeds (once off the heat if heating is required).
- Ice/Glaze cake and decorate with pecan nuts.
1 tin (240g drained weight) of butterbeans zoeshed in food processor with 100ml buttermilk
2 egg whites beaten to soft peaks
2 egg yolks mixed with 6 Tbsp sugar
- Add 2 Tbsp cocoa powder, butterbean/buttemilk mix, 2 Tbsp oil, 1/2 t bicarb, 1 tsp creme of tartar to egg yolks and sugar. Mix together.
- Stir through the egg whites.
- Bake at 180 Celsius for 25 mins.
Icing:
1 Dsp coconut oil
2 tsp honey
2 Tbsp cocoa powder
1 pinch of vanilla seeds
- Mix liquid coconut oil with liquid honey (heat slowly over a very low temp. if your oil/honey has set).
- Stir through the cocoa powder & vanilla seeds (once off the heat if heating is required).
- Ice/Glaze cake and decorate with pecan nuts.
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