The easiest almond cake recipe you ever did read. Absolutely divine with its soft, buttery crumb and lightly sweet taste with hints of coconut. It's a yes from me.
Prep: 10 min
Cook: 20 min
400g can cannellini beans, rinsed, drained
125g (1 ¼ cups) almond meal
50g (1/3 cup) coconut sugar
2 tsp gluten-free baking powder
2 tsp natural vanilla extract
1. Preheat the oven to 180°C/160°C fan forced. Line 10 holes of a 12-hole standard (80 ml/1/3 cup) muffin tin with paper cases.
2. Process the beans in a food processor until smooth, scraping down the side of the bowl if necessary. Add the eggs one at a time and process until smooth. Add the almond meal, coconut sugar, baking powder and vanilla. Process again until well combined.
3. Divide the mixture among the paper cases. Bake for 15–20 minutes or until light golden and firm to touch. Transfer to a wire rack to cool for 5 minutes, remove from the tin and set aside on the wire rack to cool completely.
TIP: cakes freeze well. Place cooled cakes in an airtight container and freeze for up to 1 month.
Recipe formulated for HUSTL. HEALTH.
Created by ®Chrissy Freer