If you had to read the name of this cake a few times… yes, you read that right, this cake is made with cannellini beans and its texture and flavor is definitely not what you would expect…
Cannellini beans are a rich source of protein and fiber and they lend both their rich creamy texture and a wonderful moisture content to this cake. The crumb is not like a traditional cake, but leans more towards a ricotta cheesecake or flourless cake in moisture content. It is tender and combines subtly sweet and subtly savory flavors in a fabulous way.
This cake is gluten-free, high in protein and contains no processed or refined sugar, so almost everyone can enjoy it. Plus, most of it comes together in a blender, so it is not high maintenance to bring together either.
If this citrus cannellini cake sounds like something you would enjoy, let’s get started…
This recipe makes a one layer 8 inch cake and it can be baked in either a springform pan or a regular cake pan generously greased and lined with parchment paper.
You’ll need 29 ounces of cannellini beans, 210 grams of honey, a teaspoon of vanilla extract, 2 tablespoons of fresh citrus juice, 1 tablespoon of fresh citrus zest, 4 large eggs, 110 grams of almond flour, 2 teaspoons of baking powder, 100 grams of melted butter and 1/4 teaspoon of sea salt.
In a food processor, blend the cannellini beans, honey, vanilla extract, citrus juice and zest until smooth.
Add your eggs, one at a time and pulse each one to incorporate into the batter.
Transfer this mixture into a bowl and add the almond flour, baking powder, salt and melted butter. Mix until the dry ingredients are incorporated and then transfer the batter into your cake pan.
This cake isn’t one that rises a lot as it bakes, so don’t worry if your batter seems close to the top of your cake pan.
Bake your cake in a 375 degree oven for 40-42 minutes or until a toothpick will come out of the center clean.
Note: If the top of the cake starts to brown a little too much before the cake is fully baked, just set a sheet of foil lightly over the top of the cake to prevent it from burning.
When your cake is ready to come out of the oven, transfer the baking dish onto a cooling rack until the cake pan is cool enough to touch and then transfer the cake directly onto the cooling rack to continue cooling.
Before we talk about frosting, let’s talk about this citrus cannellini cake…
I believe it is the honey in the batter that creates the chewy caramelized crust, but whatever it is, its fantastic. The interior texture is tender, creamy and ultra moist. The texture on this cake is just fabulous and something that I love about it.
The flavor in this cake really rides the line between sweet and savory and while the citrus flavor is quite evident, one thing that is not recognizable is the beans! There is definitely a savory note in this cake, but most of my friends that have tried it thought there was ricotta in it… no one guessed beans!
If you want to notch up the citrus flavors or add a little more sweetness to this cake, I love using my greek yogurt frosting on this one.
It is a simple frosting with just greek yogurt, fresh citrus juice and zest and some confectioners sugar or powdered monk fruit. It is sweet and creamy with a punch of citrus that pairs great with this cake.
This cake is a fun, unique cake that is full of fiber and protein, gluten free and if you use coconut oil instead of the melted butter, its dairy free too! It is a wonderful healthy dessert option that I would love for you to try!
Citrus Cannellini Cake
Ingredients
Cake
- 29 ounces of cannellini beans, drained
- 210 grams of honey (2/3 cup)
- 1 teaspoon of vanilla extract
- 2 tablespoons of fresh citrus juice
- 1 tablespoon of fresh citrus zest
- 4 large eggs
- 110 grams of almond flour (1 cup)
- 2 teaspoons of baking powder
- 100 grams of butter, melted (7 tablespoons)
- 1/4 teaspoons of sea salt
Greek Yogurt Frosting
- 2 cups of plain greek yogurt, strained
- 2/3-1 cup of confectioners sugar or powdered monk fruit
- 1 tablespoon of fresh citrus juice
- citrus zest (optional)
Instructions
Prep the frosting...
- Add 2 layers of paper towels into a mesh strainer and set it over a large bowl
- Add 2 cups of plain Greek yogurt into the strainer and refrigerate overnight to allow the excess liquid to drain from the yogurt
Make the cake...
- Preheat your oven to 375 degrees
- Grease and line an 8” cake pan with parchment paper and set aside for now
- In a food processor, combine 29 ounces of drained cannellini beans, 210 grams of honey, 1 teaspoon of vanilla extract, 2 tablespoons of fresh citrus juice and 1 tablespoon of fresh citrus zest
- Add 4 large eggs one at a time and pulse until combined
- Transfer the mixture into a large bowl and add 110 grams of almond flour, 2 teaspoons of baking powder, 100 grams of melted butter and 1/4 teaspoon of sea salt
- Mix until just combined
- Transfer the batter into the prepared cake pan and bake in a 375 degree oven for 40-42 minutes or until the cake is golden brown and a toothpick will come out of the center clean
- Transfer the cake pan onto a cooling rack until it is cool enough to handle and then transfer the cake out of the pan and directly onto the cooling rack to cool fully before frosting
Make the frosting...
- Transfer the drained Greek yogurt into a large bowl along with 2/3 cup of confectioners sugar, 1 tablespoon of fresh citrus juice and some optional citrus zest
- Whisk vigorously or mix with an electric hand mixer on high for 2-3 minutes or until super creamy
Assemble the cake...
- Spread the Greek yogurt frosting over the fully cooled cake and garnish with confectioners sugar or citrus zest
