Lemon Delicious Cake

I know I know. Canned beans in a cake?! I was skeptical when I first came across the idea of baking sweet treats with beans. But my curiosity got the better of me so I had to try it. The raw mixture tastes decidedly ‘beany’ so there aren’t going to be any fights over who licks the bowl. But the finished cake is a revelation. The beans give it a lovely light crumb that is moist and surprisingly delicious. I dare you to try this one!

serves: 6-8
takes: 60 minutes
250g (9oz) unsalted butter, softened
400g (14oz) can cannellini beans, drained
1/2 teaspoon pure stevia powder*
zest of 2 lemons + 1/2 cup lemon juice
4 eggs
2 teaspoons baking powder
200g (8.5oz) almond meal

1. Line a loaf pan 24cm x 12cm (approx 9in x 5in) with baking paper. Preheat your oven to 180C (350F).

2. Whizz butter, drained beans, stevia and lemon zest in your food processor until light and creamy. Make sure you scrape down the sides a few times. Save the lemon juice for after baking.

3. Add eggs, baking powder and almond meal and whizz or mix until just combined.

4. Scoop batter into your loaf pan and bake for 45-50 minutes or until golden brown and a skewer inserted in comes out without any gooey cake attached.

5. Remove from the oven and punch holes all over the cake with your skewer. Pour over lemon juice and allow to cool in the pan.

Variations

*important note about stevia! – there are 4 types of stevia:
1. Pure Stevia Powder – looks like icing (powdered / confectioners) sugar. It’s expensive but a tiny amount goes a long long way. We’re talking 1/2 teaspoon to sweeten a whole cake. This is what I use.
2. Granular Stevia (like Natvia or Truvia) – looks like regular white sugar. It’s a blend of erythritol and stevia. Usually 1/2 teaspoon = 8-12 tablespoons granular stevia.
3. Fresh or Dried Stevia Leaves – from a real stevia plant! I haven’t baked with them but they will behave similar to the pure stevia powder. Just add to taste.
4. Liquid stevia. I haven’t used this. But add to taste.

granular stevia – replace pure stevia powder with 8-12 tablespoons granular stevia.

no stevia – use you favourite sweetener… Honey, maple syrup, xylitol or white sugar! Just add and taste until you’re happy with the sweetness level.

sugar lovers – use 100g (3.5oz) sugar instead of the stevia. If you like things on the sweeter side add more.

nut-free / budget – Replace almond meal with finely ground sunflower seeds (I use a little coffee grinder) – no need to change the baking time. Or replace almond meal with plain (all purpose) flour or chickpea flour. If using flour reduce to 150g (5oz) and reduce baking time to 25-30 minutes.

extra lemony – serve with a big dollop of lemon curd.

plain cake – replace lemon zest with 1 teaspoon vanilla extract and skip the lemon juice.

different citrus – feel free to use your imagination! Lime, orange or a combo of citrus would be lovely.

dairy-free – use coconut oil or other neutral flavoured oil instead of the melted butter. If you’re OK with ghee or clarified butter those can be used as well.

home cooked beans – you’ll need 240g (9oz) drained cooked beans.

bean-free / paleo – replace beans with 250g (9oz) almond meal.

muffins – divide mixture between 10-12 lined holes in a muffin tray. Bake for 20-25 minutes.